Ruth's Berry Tart Recipe
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Category: |
Category: |
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Pastry |
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Ingredients: |
Ingredients: 1 ½ cups sifted flour
¼ cup sugar
¼ pound sweet butter
2 tblsp cream
1 egg yolk
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Directions: |
Directions:Put flour and sugar into a bowl. Cut the butter into small squares and add to flour-sugar mixture. Toss with your fingers until butter is coasted with flour, and then rub until the mixture resembles corn-meal.
Add cream to egg yolk and pour into flour mixture. Mix lightly with a fork until pastry holds together in a small ball. If not moist enough, add a tablespoon or so of water to bring to together.
Sprinkle flour across a counter and place pastry on flour. Push the dough with the heel of your hand until it has all been worked through. Gather into a ball, wrap in plastic wrap, and let rest in refrigerator for 3 hours.
Remove and allow to warm for about 10 minutes. Sprinkle more flour onto counter. Flatten ball into a disk and roll out into an 11 inch circle. Fit gently into 8 or 9 inch tart pan with a removable bottom. Press into pan gently, being careful not to stretch the dough; trim off edges, and put into freezer for 10 minutes to firm.
Preheat oven to 350. Lien tart shell with aluminum foil and fill with dried beans. Bake for 20 minutes. Remove aluminum foil and beans and cook 4-5 minutes more, until golden.
Remove from oven and allow to cool while making filing. |
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Filling |
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Ingredients: |
Ingredients: ¾ cup blanched almonds
¾ cup sugar
3 tblsp butter, softened
3 large egg yolks
1 teaspoon vanilla extract
4 cups raspberries
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Directions: |
Directions:Put almonds and 3 tablespoons of the sugar in food processor and grind to a fine powder.
Cream butter with remaining sugar. Add egg yolks, stirring until smooth. Add ground almond-sugar mixture and vanilla extract.
Spread almond cream into bottom of prebaked tart shell.
Carefully cover the tart with 2 cups of raspberries.
Sprinkle with two teaspoons sugar, bake at 350 for 40 minutes. Remove from oven and cool for 2 hours.
Just before serving, cover the top of the tart with remaining 2 cups of berries. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: I would suggest serving this as soon as possible after the cooling time – it looks less pretty the next day.
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