Scarlett WFresh Raspberry Tart
April 10th 2007 16:41
Fresh Raspberry Tart
About Tart
A tart is a pastry dish, usually sweet, similar to a pie, but different in that the top is open and not covered with pastry. The tarte Tatin is a particular kind of “upside-down” tart, of apples, other fruit, or onions.
About Crème Fraîche
Crème fraîcge (French for “fresh cream”) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world.
About Framboise
Framboise (from the French word for raspberry) or Frambozenbier (Dutch) is a Belgian lambic beers are quite sweet, though the Cantillon brewery produces a tart version called Rosé de Gambrinus that is based on the traditional kriek style. The Liefmans brewery uses Oud bruin beer instead of lambic to make its high quality framboise beer, resulting in a very different taste. Recently, Framboise has become popular outside of Belgiium, and can now be found in pubs and supermarkets all over the world.
About Fruit Brandy
Fruit brandies are distilled from fruits other than grapes. Apple, plum, peach, cherry, raspberry, blackberry, and apricot are the most commonly used fruit. Fruit brandy is usually clear, 80 to 90 proof, and usually drunk chilled or over ice.
Clavados is an apple brandy from the French region of Lower Normandy. Apple is pressed into cider, fermented with yeast and double distilled.
Kirschwasser is a fruit brandy made from cherries.
Pálinka is a fruit brandy traditional to Hungary. It can be made from any kind of fruit – most often plum (szilva), apricot (barrack), grape (törköly), elderberry (bodza), pear (vilmoskörte) and cherry (cseresznye). Less common pálinka-types include apple, peach and even walnut (dió). Mixed pálinka (vegyes) is also popular.
Silvovitz is a fruit brandy made from plums, traditional to Serbia. Also Serbia produces Vinjak which is considered to be national drink No. 1 Vinjak is a grape brandy, most similar to the cognac.
Slivovice is a strong 70% vol. (and more) fruit brandy made from plums, in the East mountains of the Czech republic (region Valachia – exactly Vizovice) and Southern mountaineer region of Poland.
Certain varieties of Schnapps or Snaps, light-bodies spirits that are drunk along with a meal in Germanic or Scandinavian countries.
INGREDIENTS
Makes one 15-inch tart
For the puff pastry (makes 1 pounds)
½ pound (2 sticks) sweet butter, softened
½ pound all-purpose flour
5/8 cup heavy cream
½ teaspoon salt
For the Crème Fraîche (makes 2 cups)
1 cup sour cream
1 cup heavy cream
For the filling
2 cups crème fraîche
2 tablespoons superfine sugar
2 tablespoons Framboise or raspberry brandy
2 pints fresh raspberries, cleaned and hulled (but not washed)
To glaze
¼ cup red currant jelly
1 tablespoon Framboise or raspberry brandy
1. To prepare the puff pastry, in a mixing bowl, beat the butter until smooth with an electric mixer. Add ¼ cup of the flour and mix until smooth.
2. Scrape mixture onto a piece of waxed paper and form into a square 5 by 5 inches. Wrap square in waxed paper and chill for 2 hours.
3. Add heavy cream and salt to remaining flour and mix gently.
4. Form dough into a ball, wrap in waxed paper, and chill for several minutes.
5. Roll dough into a rectangle, about 6 by 18 inches, and place butter square in center.
6. Fold over top and bottom thirds to encase butter, seal the edges, and chill about 30 minutes.
7. Roll dough again on a slightly floured board into another long rectangle with narrow edge facing you.
8. Fold into thirds lengthwise, brushing off any excess flour after each fold. Turn so narrow end faces you and roll again.
9. Fold into thirds, wrap in waxed paper, and chill for 1 hour.
10. Repeat this rolling/folding process five more times, each time rolling dough twice and letting rest in the refrigerator for an hour.
11. By the sixth fold the dough should be silky and smooth. Refrigerate in plastic wrap until ready to use.
12. To prepare the Crème Fraîche, in a medium saucepan, combine the sour cream and heavy cream and whisk over low heat until luke-warm, or about 90ºF.
13. Remove from the heat and let sit, covered, at room temperature until thickened. (This can take up to 24 hours).
14. Stir and store, refrigerated, in a sterilized container until needed.
15. Preheat oven to 400ºF.
16. On a lightly floured work surface, roll out puff pastry dough into a round approximately 16 inches in diameter and ⅛ inch thick.
17. Transfer to a large baking sheet, cover with plastic wrap, and chill in freezer until firm, about 10 minutes.
18. Trim edge evenly and brush a 1-inch border all around with ice water. Fold border over to form a stand-up edge and press gently to seal.
19. Trim 1/16 inch off border (cutting off fold allows pastry to rise evenly) and score border with a design if desired.
20. Prick bottom of tart with a fork to prevent bubbling. Cover with plastic wrap and chill in the freezer 10 minutes longer.
21. Bake on the bottom rack of the oven for 10 minutes.
22. Reduce heat to 350 ºF and bake 15 minutes longer, or until golden brown.
23. Remove from oven and cool.
24. To make the filling, in a medium mixing bowl, combine the crème fraîche, sugar, and 2 tablespoons of Framboise.
25. Just before serving, spoon the crème fraîche mixture into pastry shell and spread evenly over bottom with the back of a spoon. Starting at the center of tart and working toward edge.
26. Arrange raspberries as close together as possible in a spiral pattern until all the crème is covered.
27. To make the glaze, in a small saucepan, heat currant jelly and 1 tablespoon of Framboise just until jelly is melted.
28. Brush glaze gently over tops of raspberries and serve.
**From “Outdoor Entertaining” and “Wikipedia, the free encyclopedia”**
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