Raspberry Tart

Baked Raspberry Tart

I decided to make this for a few reasons:

1. We had a friend coming over for dinner, and he loves my baked goods.
2. I just bought a new tart pan, so I was looking to make a tart.
3. I wanted something fruity to serve for dessert.

That is what I would consider three very solid reasons to make this.  Or, you know, making it so you can eat the leftovers the next day (which I plan to do shortly).

This recipe is kind of a two-in-one dealie.  Not only is the completed tart delicious, but the dough for the tart shell is the best I have ever tasted!  Sweet and wonderful, and pretty darn easy to make.  I highly recommend making a few batches and storing it in the freezer.  Dealing with the dough is what takes the longest in this recipe, and making it ahead of time is a good idea.  You can make the dough and keep it in the fridge up to 2 days ahead, or keep it in the freezer for up to 1 month.  If you do freeze it, let it thaw completely on the counter before you try to use it.

All recipes came from The America's Test Kitchen Family Baking Book. 

Classic Tart Dough

1 large egg yolk [flour pile note: if you are making the raspberry tart, save the egg white -- you will need it later]
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 1/4 cups (6 1/4 ounces) all-purpose flour
2/3 cup (2 2/3 ounces) confectioners' sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted  butter, cut into 1/4-inch pieces and chilled

1.  Whisk the egg yolk, cream, and vanilla together in a small bowl.  Process the flour, sugar, and salt together in a food processor until combined.  Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses.

2.  With the machine running, add the egg mixture trough the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.

3.  Turn the dough onto a sheet of plastic wrap and refrigerate for 1 hour.  Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes. 

Variation
Chocolate Tart Dough
Substitute 1/4 Dutch-processed cocoa powder for 1/4 cup of the flour. 




Baked Raspberry Tart

Makes one 9-inch tart
Serves 8-10

1 recipe Classic Tart Dough
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
1 large egg
1 large egg white
1/2 cup (3 1/2 ounces) sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon kirsch or framboise (optional)
1/4 teaspoon grated fresh lemon zest
1 1/2 teaspoons fresh lemon juice
2 tablespoons instant flour (like Wondra)
2 tablespoons heavy cream
2 cups (10 ounces) fresh raspberries

1. Roll the dough out to an 11-inch circle on a lightly floured counter and fit it into a 9-inch tart pan with a removable bottom.  Set the tart pan on a large plate and freeze the tart shell for 30 minutes.

2.  Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Set the tart pan on a large baking sheet.  Press a double layer of foil into the frozen tart shell and oven the edges of the pan and fill with pie weights.  [flour pile note:  i don't own pie weights.  i always use dried beans.  i have a baggie full of dried pinto beans that i keep around just for this.]  Bake until the tart shell is golden brown and set, about 30 minutes, rotating the baking sheet halfway through baking.  Transfer the baking sheet to a wire rack and carefully remove the weights and foil.  Let the tart shell cool completely on the baking sheet, about 1 hour.

3.  Cook the butter in a small saucepan over medium heat, stirring occasionally, until it smells nutty and the milk solids at the bottom of the pot are golden brown, about 7 minutes.  Transfer the browned butter to a small bowl and cool to room temperature.

4.  In a medium bow, whisk the egg and egg white toge3ther until combined.  Vigorously whisk in the sugar and salt until light colored, about 1 minute.  Whisk in the browned butter, vanilla, kirsch (if using), lemon zest, and lemon juice.  Whisk in the instant flour, followed by the cream, until will combined.

5.  Distribute the raspberries in a single layer in the bottom of the cooled tart shell.  Pour the filling mixture evenly over the raspberries.  Bake the tart on the baking sheet until the filling is set (the center should not jiggle when shaken) and the surface is puffed and deep golden brown, about 30 minutes, rotating the baking sheet halfway through baking.

6.  Let the tart cool completely on the baking sheet, about 1 1/2 hours.  To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and the tart pan bottom, and carefully side the tart onto a serving platter or cutting board.

To Make Ahead
The tart dough can be made ahead.  Once baked and cooled, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to 4 hours before serving.

I served this with fresh whipped cream, partly because I had it to use, and partly (well, mostly) because whipped cream makes everything better. 

And somehow, miraculously, I didn't spill any flour or other powdery substance on the floor this time. 

Sorry for the lack of photos.  It was dark by the time it was ready to be cut and served, so my pictures didn't turn out very well.