Oléron Berry Tart Recipes

OLéRON BERRY TART

Steps:

• Pastry.
• Combine flour and sugar in a bowl, cut butter into flour/sugar mixture, toss then rub with your fingers until it resembles corn meal.
• Combine cream and egg yolk and add to the butter/sugar/flour mixture.
• Lightly mix until it forms a ball, add a little water if necessary to hold it together (1 or 2 tablespoons at the most).
• Sprinkle flour on a board and gently knead the dough with the heel of your hand until the flour has been worked through.
• Wrap ball of dough in plastic and refrigerate for 3 hours.
• After 3 hours, remove dough and allow to sit at room temperature for about 10 minutes.
• Roll the dough into an 11-inch circle and line an 8- or 9-inch tart pan with a removable bottom.
• Be careful not to pull the edges.
• Place prepared crust in the freezer for 10 minutes.
• Preheat oven to 350 degrees.
• Line the frozen tart shell with foil and fill with dried beans to weigh it down.
• Bake 20minutes that remove foil and beans and return to the oven for 4 or 5 minutes or until golden.
• Cool while preparing filling.
• Filling.
• Process almonds and 3 tablespoons of the sugar in a food processor to a fine powder.
• Cream butter and remaining sugar.
• Add egg yolks and sir until smooth.
• Add the ground almond sugar mixture and the vanilla.
• Spread almond cream into the baked and cooled tart shell.
• Arrange 2 cups of the raspberries over the top of the cream.
• Sprinkle with 2 teaspoons sugar and bake at 350 for 40 minutes.
• Remove from oven and cool for 2 hours.
• When you are ready to serve, cover with the remaining 2 cups of raspberries.
• Optional glaze: melt 2 tablespoons of currant jam and 1 tablespoon water in a pan and allow to cool, then brush over fresh berries.

BERRY TARTLETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.