Subj : 8/11 Raspberry Tart Day 5
To   : All
From : Dave Drum
Date : Sat Aug 10 2024 04:42 pm

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

 Uncle Dirty Dave's Archives

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