Fresh Golden Raspberries hit my local supermarket for a limited time, so I grabbed a few pints… I knew exactly what this day HOT late spring day needed!
Typically when I make fresh fruit or berry tarts I make a standard short pastry crust, then a frangipani, pastry cream (crème pâtissière), then layer on the fruit or berries, finishing with an apricot jam glaze for shine.
For this tart I switched it up a bit adding almond meal to short-crust, forgoing the frangipani (only because I have been doing that for other recipes a lot it seems and going forward with the pastry cream and raspberries. I also added fresh microplaned lemon zest to the pastry cream because lemon and any fresh berry really works well together. It all worked out perfectly… a little lighter, cooler, and perfect for the 100 degrees June day we had in the 405. I was happy!
So please, give this tart a try. Of course, you can mix up the fruit and add strawberries as well; blackberries, blueberries, or mix them all up for a mixed berry tart. I think I prefer berries for this tart… my taste buds and heart still want frangipani with fresh pear or peaches. I hope you Enjoy!
For The Pastry
1 cup All Purpose flour
1/3 cup ground almond meal (almond flour)
1/2 cup powdered sugar
1 stick of cold butter, cubed
1 cold egg yolk
1 tablespoon ice water
- In a food processor combine the flour, almond meal, and powdered sugar. Give it a few pulses to combine. Add the butter and pulse to "cut in" the butter, and continue until it resembles course bread crumbs.
- Add in the egg yolk and pulse, then with the processor running add the ice water. Continue until the dough pulls away from the sides of the bowl and it starts to ball up. Turn the dough out onto a lightly floured surface and work gently a few turns to a smooth satiny finish. Cover with plastic wrap and chill 30 minutes.
- Remove from the fridge and roll the dough out to 1/4” thickness. Lay into the tart pan loosely, making sure it is tucked in around the bottom edge of the pan, and press lightly into the scalloped pan sides of the tart pan. Make sure the bottom and sides are flush, even, and smooth. Chill again while you preheat your oven.
- Preheat the oven to 400 degrees. Bring out your tart pan with dough, and lay parchment paper on the inside. Fill the inside with dried beans, rice, or ceramic pie weights and “blind bake” on a center rack of the oven for 20 minutes. Remove from the oven, and remove the parchment and beans. I will typically put it back in the oven for another 5 minutes to really golden up the bottom of the pastry that was covered. You may do so as well if you choose to.. ovens are different and you may already have an evenly cooked pastry. So good for you!
- Let the pastry shell cool completely before adding any filling.
For The Pastry Cream (Crème Pâtissière)
2 1/2 cups whole milk
6 large egg yolks
3/4 cup granulated sugar
1/3 cup corn starch
1 vanilla bean, split
1 teaspoon fresh lemon zest (microplaned)
2 tablespoons unsalted butter, cubed
- In a heavy bottom saucepan, scald the milk along with the lemon zest and split vanilla bean. Do not boil, just bring to a light simmer then turn down the heat for 5 minutes to scalding temp.
- In a large mixing bowl combine the egg yolks, cornstarch, and sugar. Mix with a whisk into a smooth paste.
- Remove the vanilla bean from the scalded milk and with the back end of a paring knife scrape out all of the vanilla bean caviar. Add the caviar back to the scalded milk, and discard the bean.
- Temper the egg mixture with the scalded milk by adding a bit at a time to the eggs and mix rapidly. The idea is to bring the egg mixture up to heat gently without scrambling them. Add and mix all of the scalded milk.
- Once all the milk is added and the eggs are tempered, add everything pack to the pot and begin to cook your pastry cream gently. On low heat gently stir until the cream has thickened and all of the starch has cooked out.
- Finish the pastry cream by adding the butter and mixing in to give it gloss, shine, and extra richness. If you notice clumps in your pastry cream, press it through a mesh strainer and back into a clean bowl.
- Place a layer of plastic wrap over the surface of your pastry cream to prevent a skin, and chill in the fridge.
For the Tart
2-3 pints fresh raspberries or berries of your choosing
Blind Baked pastry shell
1/2 cup apricot jam
- Heat the jam slowly in a sauce pot with a small splash of water. This will be the glaze you use for the top of your tart.
- fill the pastry shell with the pastry cream and smooth off the top. Decoratively add the fresh berries on top of the pastry cream; As many and as tightly as you can.
- Brush the top of the berries with the heated apricot glaze allowing it to coat the berries and to fill in the spaces. Once the glaze has cooled (almost instantly) it will lightly thicken, so work fairly quickly.