Friday, June 15, 2012

Tarte Bouquet De Framboises

8 Portion

250g flour (all purpose)
150g butter, room temperature
70g icing sugar (superfine sugar)
2 yolks
1 pinch of salt

Almond frangipane filling
125g butter, soft
1 pinch of salt
125g icing sugar (superfine sugar)
125g eggs
125g almond flour
50g flour
1tbsp vanilla extract

Framboises (raspberries)
400g fresh raspberries
100g seedless raspberry jam
icing sugar

pistachios chunks


Dough  (pate sucree)
In a standup mixer, cream butter, icing sugar and salt until light and fluffy, add eggs and keep mixing, finally add flour. Mix until well combined, then rap in plastic and refrigerate for an hour.
Frangipane filling
15 minutes before rolling the dough mix all the ingredients in a food processor until smooth. Transfer in a piping bag and refrigerate if kitchen is too hot or you're late with the dough preparation/rolling.
Make a paper cornet and fill the raspberries, set aside.

Roll the dough to 4mm thickness and line a 26cm tart pan, fill with frangipane and bake for 35' at 170C. Let rest 5 minutes then arrange the filled berries, sprinkle with icing sugar and decorate with pistachio chunks or mint leaves.

Variation: on top of the frangipane pipe a think layer of vanilla pastry cream, it will help glueing the berries in place and adds another flavour to the tart.

Learn this and more recipes in the Advanced French Desserts class with Cookn With Class.

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