"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Rose-Scented Berry Tart With an Almond Shortbread Crust Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Rose-Scented Berry Tart With an Almond Shortbread Crust, by , is from Noffke Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alexis Noffke

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE TART SHELL:
1 ˝ cups all-purpose flour
⅓ cup confectioners’ sugar
Grated zest of 1/2 lemon
Pinch kosher salt
˝ cup (1 stick) unsalted butter, cold and cubed
1 large egg, lightly beaten

FOR THE TART SHELL::
˝ cup blanched sliced almonds

FOR THE PASTRY CREAM:
1 large, unsprayed, fragrant rose (about 1 cup petals), or 1/2 teaspoon rosewater
2 cups whole milk
⅓ cup all-purpose flour
⅓ cup sugar
5 large egg yolks
1 to 2 pints raspberries, blueberries or hulled strawberries

Directions:
Directions:
For the crust, place 1/4 cup flour and the almonds in a food processor. Run until the almonds are finely ground, about 1 minute. Pulse in remaining one and a quarter cups flour, sugar, lemon zest and salt.

Add the butter and pulse until a coarse meal forms. Add the egg and pulse until the dough comes together. Press dough into a disk, wrap in plastic, and chill for 4 hours or up to a week.

To make the pastry cream, pull the rose petals from the stem and drop into a heavy saucepan. Pour in milk and bring to a simmer. Remove from heat, cover, and let stand 1 hour. Strain and discard petals; pour liquid into pot and return to a simmer. (If you are using rosewater, skip the steeping; bring milk to a simmer and stir in the rosewater off the heat.)
In a medium bowl, whisk flour and sugar. Slowly whisk in the hot milk. Return mixture to the saucepan and cook over medium heat, stirring constantly, until mixture just starts to boil, 1 to 2 minutes.

In a large bowl, whisk yolks until pale and thick. Whisking constantly, pour the hot milk mixture into the yolks. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until custard is thick and smooth (170 degrees on an instant-read thermometer). Do not let the mixture boil. Strain through a fine-mesh sieve. Chill 1 hour before using or up to 5 days.

When ready to bake the tart, roll the dough out between two sheets of plastic to a 3/8-inch thickness. Remove plastic and line a 9-inch tart pan with the dough; chill for 30 minutes.

Heat the oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then remove the foil and weights. Continue baking, uncovered, for 5 to 10 more minutes, until pale golden. Allow tart shell to cool completely before filling.

Spoon chilled pastry cream into cooled tart shell. Arrange berries over the top of the tart. Serve within 2 hours for the best texture.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour (plus 5 1/2 hours chilling)

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!