Raspberry Tart Française

Posted in - Puddings on October 14th 2016 0 Comments

I stupidly forgot to take a picture of this in its entirety so here we have a snapshot taken this morning by Mats, my son, who had it for his breakfast.  Last night he begged and begged me to cut into the beautiful tart (I promise it was beautiful once!) and I bribed him with the promise of a piece for breakfast.

170g plain flour
100g unsalted butter, cold
pinch of salt
1 egg yolk
very cold water (you may not need it if the egg yolk binds)

Creme Patissiere
2 egg yolks
55g sugar
290ml whole milk
20g cornflour
20g plain flour
1tsp vanilla extract or vanilla seeds/paste
150ml double cream, whipped to medium peak

half a jar of apricot jam

  1. The easiest way to make the pastry is to whizz the whole lot in a blender.  Add as little water as possible or the pastry may be chewy.  Wrap it in clingfilm and put it in the fridge for 30 mins.
  2. Preheat the oven to 200ºC.
  3.  Line a tart tin or a few little ones (I should think it will make 8 tarts).  Roll out the pastry and line the tin.  Or grate the pastry into the tin, then press it down to line.
  4. Bake the tart(s) with baking paper and baking beans for ten minutes and then remove the paper and beans.  Bake for a further 5 minutes.  Watch it as it may darken too much, so you may need less time for blind baking.
  5. Remove from the oven and allow to cool before removing from the tin. (good luck!)
  6. Heat the milk to scalding.
  7. Put egg yolks and sugar in a mixing bowl and whip up until pale.
  8. Pour in a splash of the milk and keep mixing.  Mix in the flour and then when the milk is hot, pour it from a height so that a stream of liquid reaches the egg and sugar mixture.
  9. Transfer the mixture back into the pan and stir over a medium high heat until lumps form.  Keep stirring until the mixture is smooth.  Allow to cool a little before adding some vanilla.
  10. Cover with a lid so that a skin does not form and allow to cool.
  11. Go and walk the dog.
  12. When back, blend the cooled creme mixture in a blender.
  13. Mix the blended creme with the whipped cream.
  14. Fill the tart carefully.
  15. Place raspberries on top, covering the creme.  Do this when you are not in a rush.
  16. Now put half a jar of apricot jam in pan over a low heat. You may need to add a splash of water to loosen the jam.
  17.  Push the jam through a sieve and brush it over the tart.
  18. It will be shiny and beautiful. (you could use any fruit)

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