Saturday, May 3, 2014

Kinds…All Kinds of Berries, Raspberry Tarts…

rustic raspberry tart
     I have to admit I am really enjoying this Photo a Day May!  Today the photo prompt was kinds.  The first thing that popped in my mind was berries, all kinds of berries.  I love berries and we are just about to enter the berry season!  So exciting!  I love berries of any kind, but my favorite berry will always be raspberries, and not just any raspberries, Bear Lake Raspberries.  I could honestly eat whole container without even batting an eyelash, I love those juicy morsels, absolutely delicious. 
    
     Here in Utah we do have amazing raspberries, and the raspberries of Bear Lake really are the stuff of local legends.  My grandfather was born near Bear Lake and has such fond memories of that area and always boasts of the Bear Lake Raspberries, so this recipe is in honor of him.

Rustic Raspberry Tart

Ingredients
  • 1 cup whole milk
  • 1/2 vanilla bean, halved lengthwise
  • 1/3 cup sugar
  • 5 teaspoons flour
  • 3 large egg yolks
  • 4 teaspoons unsalted butter (cut into pieces)
  • 2/3 cup apricot jam
  • 1 (10-inch) pastry crust, recipe is below
  • 1 1/2 pints fresh raspberries
  • Basic Sweet Crust:
  • 1 1/2 cups all-purpose flour
  • 3 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
  • 2 tablespoons solid vegetable shortening (CRISCO)
  • 2 to 3 tablespoons ice water
Directions
     To make the pastry cream, in a medium pot combine the milk and vanilla bean, scraping the vanilla seeds into the pot. Scald over medium heat. Remove from the heat. and set aside.     

     In a medium bowl, mix the sugar and flour. Add the egg yolks and beat until pale yellow and frothy. Whisking constantly, add 1/3 cup of the hot milk to the egg mixture, then beat back into the hot milk.  Add slowly to avoid eggs scrambling.      

     Return to medium heat, and whisking constantly, cook until thick, about 4 to 6 minutes. Remove from the heat and strain through a fine mesh strainer or sieve into a stainless steel bowl, and discard the vanilla bean.      

     Stir in the butter. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 3 hours.     

     In a small saucepan, combine the jam and heat until dissolved. Remove from the heat, let cool slightly.      

     Spread the pastry cream mixture evenly over the pastry crust. Arrange the fruit over the cream and brush with the jam glaze. Let sit for 10 minutes before serving.

     Basic Sweet Crust:      

     Sift the flour, sugar, and salt into a large bowl. With your fingers, work in the butter and shortening until the mixture resembles coarse crumbs, should be pea sized. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add water as needed to make a smooth dough, being careful not to over-mix. Shape the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for at least an hour      

     Preheat the oven to 400 degrees F.      

     On a lightly floured surface, roll out the dough to fit into a 10-inch tart pan. Press the dough into the pan and cut until trim with the edges. Line with parchment pastry and use pie weights or dry beans (that is what I always use), and bake until set, 12 to 15 minutes. Remove the paper and weights and bake until golden brown, 10 to 15 minutes.      

     Remove from the oven and cool on a wire rack until ready to fill.










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