RICK STEIN'S FRENCH RASPBERRY TART
A beautiful, homemade version of a French patisserie classic, this sweet tart is filled with fresh raspberries and crème patissière. Served with whipped cream, it makes for an impressive dinner party dessert.
Provided by Rick Stein
Categories Dessert
Number Of Ingredients 1
Steps:
- For the pastry, mix the butter and sugar in a bowl, then add the egg yolks to make a smooth paste. Add the flour and mix to bring the dough together in a ball. Wrap it in cling film and chill for up to 20-30 minutes until firm enough to roll. For the crème patissière, bring the milk to the boil with the vanilla pod and seeds, then remove the pan from the heat. Mix the egg yolks, sugar and both flours in a bowl to form a paste. Gradually add the warm milk to the egg and flour paste, removing the vanilla pod, and stir well until you have a smooth custard. Rinse out the milk pan and pour in the custard mixture. Bring it to the boil over a medium heat and stir continuously, until the custard is really thick. Remove the pan from the heat. Cover the surface of the crème patissière with cling film or greaseproof paper, then set aside to cool. Preheat the oven to 190°C/Fan 170°C. Roll out the pastry and use it to line a loose-bottomed 25cm tart tin or 8 individual 10cm loose-bottomed tart tins. Line the pastry with greaseproof paper and add baking beans, then bake for 10 minutes. Remove the paper and beans and put the pastry back in the oven for another 4-5 minutes to finish cooking. Set aside to cool. Carefully remove the pastry from the tin or tins and fill with the chilled crème patissière. Smooth the top with a damp palette knife. Arrange the raspberries on top in concentric circles. Warm the redcurrant jelly in a pan with a tablespoon of water. Using a pastry brush, generously paint the raspberries with the warm jelly, then leave to set. Serve with whipped cream.
FRENCH RASPBERRY TART
Make and share this French Raspberry Tart recipe from Food.com.
Provided by Diana Adcock
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine sugar, flour, cornstarch and egg yolks.
- Beat with an electric mixer until thick and light yellow.
- In a 1 quart heavy non-aluminum saucepan heat the half-and-half over medium high heat.
- Stir constantly.
- When you see a few small bubbles start to rise up from the side of pan, remove from heat.
- Slowly pour 1/3 of the hot half-and-half, whisking fast and constantly as you pour.
- When it is well incorporated stir the warmed egg mixture back into the pan of milk, whisking constantly.
- Over medium low heat heat until the custard is very thick and a few bubbles begin to surface.
- Remove from heat.
- Stir in vanilla and butter.
- Lay a piece of plastic wrap over the surface to prevent a skin from forming.
- Cool completely.
- Spoon the cooled custard into the baked tart shell.
- Top with the raspberries, round ends up, working from the outside in a circular pattern until the surface is covered.
- In a small pan over low heat melt jelly, stirring constantly to prevent scorching.
- Evenly spoon warmed jelly over raspberries.
- Chill Completely.
- Offer whipped cream and serve.
Nutrition Facts : Calories 165.7, Fat 5.2, SaturatedFat 2.8, Cholesterol 59.6, Sodium 24.5, Carbohydrate 28.9, Fiber 2.8, Sugar 19, Protein 2.1
RUSTIC RASPBERRY TART
Steps:
- Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
- Filling: Preheat the oven to 400 degrees F.
- In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
- Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
- Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
- Mix egg and milk. Brush dough with mixture.
- Bake approximately 35 to 40 minutes, or until crust is golden brown.
- Let cool and dust with powdered sugar.
- Serve warm or at room temperature.
RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
RASPBERRY ALMOND TART
This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
More about "french raspberry tart recipes"
FRENCH RASPBERRY TART WITH VANILLA CREAM - A CANADIAN …
From acanadianfoodie.com
Reviews 17Estimated Reading Time 9 mins
FRENCH PERFECTION RASPBERRY CUSTARD TART RECIPE
From perfection.com.au
FRENCH RASPBERRY TART (#PIEATHALON) - TORTILLAS AND HONEY
From tortillasandhoney.com
TARTE AUX FRAMBOISES (FRENCH RASPBERRY TART) RECIPE
From telegraph.co.uk
RASPBERRY LEMON OR FRENCH VANILLA TART | WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
FRENCH RASPBERRY TART RECIPE - WEBETUTORIAL
From webetutorial.com
MICHEL ROUX'S RASPBERRY FRANGIPANE TART - FOOD NETWORK
From foodnetwork.co.uk
RASPBERRY FRANGIPANE TART - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
RASPBERRY TART RECIPE - LA CUISINE D'ANNIE - FRENCH …
From en.lacuisinedannie.com
FRESH RASPBERRY TART RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
FRENCH RASPBERRY TART — NICK MALGIERI
From nickmalgieri.com
MINI RASPBERRY TARTS RECIPE : SBS FOOD
From sbs.com.au
FRENCH RASPBERRY TART | RECIPE CART
From getrecipecart.com
RASPBERRY-CRèME FRAîCHE TART RECIPE | BON APPéTIT
From bonappetit.com
RASPBERRY TART | BONJOUR PARIS
From bonjourparis.com
RASPBERRY TART THAT IS A SURE WINNER WITH EVERYONE WHO EATS IT
From lovefrenchfood.com
WINTER CITRUS TART RECIPE
From aldi.com.au
RASPBERRY FRANGIPANE TART - SIMPLY DELICIOUS
From simply-delicious-food.com
FRENCH RASPBERRY TART RECIPE - SPINACH TIGER
From spinachtiger.com
FRENCH RASPBERRY TART RECIPE - CARY MAGAZINE
From carymagazine.com
BEST RASPBERRY TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FRENCH CHOCOLATE RASPBERRY TART – BAKING LIKE A CHEF
From bakinglikeachef.com
RASPBERRY CUSTARD TART RECIPE - FRENCH FOOD WITH LOVE
From frenchfoodwithlove.com
FRESH RASPBERRY TART RECIPE | MYRECIPES
From myrecipes.com
EASY RASPBERRY TART RECIPE - CHOWHOUND
From greatist.com
RASPBERRY PISTACHIO FRANGIPANE TART - PARDON YOUR FRENCH
From pardonyourfrench.com
FRENCH RASPBERRY (AND BLUEBERRY) TART WITH VANILLA CREAM
From vanillapura.com
RASPBERRY CLAFOUTIS RECIPE - ALIX DE MONTILLE, JEAN-MARC ROULOT
From foodandwine.com
BEST RASPBERRY LEMON TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO PREPARE AN ELEGANT RASPBERRY TART - BON APPéT'EAT
From bonappeteat.ca
RASPBERRY TART - G'DAY SOUFFLé
From gdaysouffle.com
FRENCH RASPBERRY TART | FOOD TO LOVE
From foodtolove.co.nz
CHOCOLATE RASPBERRY TART - SPATULA DESSERTS
From spatuladesserts.com
FRENCH RASPBERRY TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KEVIN’S FRENCH RASPBERRY TART - SUPERVALU
From supervalu.ie
FRENCH RASPBERRY TART RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC FRENCH STRAWBERRY TART (TARTE AUX FRAISES)
From pardonyourfrench.com
RASPBERRY TART RECIPE - BBC FOOD
From bbc.co.uk
FRENCH COUNTRYSIDE COOKING: RASPBERRY TART WITH CREME PATISSERIE ...
From kindredspirit.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #pies-and-tarts #tarts #desserts #eggs-dairy #fruit #french #oven #easy #european #dinner-party #stove-top #berries #raspberries #equipment
You'll also love