• 8/11 Raspberry Tart Day 5

    From Dave Drum@1:3634/12 to All on Sat Aug 10 16:42:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fresh Raspberry Tart
    Categories: Pastry, Fruits, Citrus
    Yield: 6 servings

    MMMMM------------------------PUFF PASTRY-----------------------------
    3 c Chilled A-P flour; more for
    - rolling
    1/2 ts Salt
    3/4 lb Unsalted butter; (1/4 lb
    - thin sliced, chilled)
    1/4 ts Fresh lemon juice
    1 c Cold water

    MMMMM----------------------------TART---------------------------------
    1 lg Egg yolk
    +=MIXED WITH=+
    1 tb Water
    1/4 c + 3 tb seedless raspberry
    - jam
    1 1/2 pt Fresh raspberries
    Vanilla ice cream, whipped
    - cream or créme fraîche
    - (opt for serving)

    In a chilled bowl, whisk the 3 cups of flour with the
    salt. Scatter the butter over the flour. Add the lemon
    juice and 1 cup of cold water and stir with a wooden
    spoon just until the flour is moistened; add 1 to 2
    tablespoons more water if needed. The butter will still
    be very visible.

    Gather up the dough and turn it out onto a floured
    surface. Spread it with the heel of your hand into a
    rough 8" by 12" rectangle. Brush any flour off the
    surface of the dough. Using a pastry scraper, fold the
    dough in thirds (as you would fold a letter) to make a
    rough 8" by 4" rectangle.

    Lightly flour the dough and pound it with a rolling pin
    to flatten it slightly. Roll out the dough to an 8" by
    20" rectangle. Brush off any excess flour. Using the
    pastry scraper, fold in the bottom end and the top end
    so they meet in the center without overlapping, then
    fold the rectangle in half where they meet; this is
    called a "double fold." Roll out the dough to an 8" by
    20" rectangle 2 more times, flouring as necessary and
    doing a double fold each time. Wrap the dough in plastic
    and refrigerate for 1 hour, or until well chilled.

    Cut the dough into 3 equal pieces. Wrap 2 pieces in
    plastic and refrigerate or freeze for later use. On a
    lightly floured surface, roll out the dough to an 8" by
    10" rectangle a scant 1/8" thick. Transfer to a
    parchment-lined baking sheet and freeze for 5 minutes,
    or until firm. Use a ruler and a very sharp knife or
    pastry wheel to neatly trim the edges of the dough,
    forming it into a neat 7 1/2" by 17" rectangle.

    Brush 2 inches all around the edge of the rectangle with
    water. Fold in 1 1/4" of the edge all around the tart.
    Press lightly to seal. Using the ruler and knife, trim
    the edges all around, so the 2 layers of dough can be
    seen on all 4 sides. Using a fork, prick the bottom of
    the dough all over to prevent it from rising. Brush the
    rim lightly with the egg wash and, using a paring knife,
    score it with shallow crosshatched lines for decoration.
    Freeze the tart shell for 1 hour.

    Set the oven @ 400yF/205ºC. Position a rack in the lower
    third of the oven. Bake the tart shell until golden and
    the rim is well risen, about 35 minutes; if the bottom
    puffs during baking, press it down with the back of a
    fork.

    While the shell is still warm, spread 1/4 cup of the
    raspberry jam over the bottom in an even layer. Set
    aside 3/4 pint of the best-looking berries. Spread the
    remaining raspberries in the tart shell in an even layer
    and lightly crush them with a fork. Transfer the tart on
    the parchment paper to a rack to cool.

    In a small saucepan, melt the remaining 3 tablespoons of
    raspberry jam. Spoon half of it over the crushed
    berries. Arrange the remaining whole raspberries in neat
    rows on top and carefully brush with the remaining
    melted jam. Let the tart cool, then cut into strips and
    serve with vanilla ice cream, whipped cream or crème
    fraîche.

    By Jacques Pépin

    RECIPE FROM: https://www.foodandwine.com

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