Oleron Berry Tart
By Dianewaldron
Need to refrigerate for 3 hours. Need dried beans. Tender at the Bone.
- 8
Ingredients
- Pastry:
- 1 1/2 cups sifted flour
- 1/4 cup sugar
- 1/4 pound sweet butter
- 2 tablespoons cream
- 1 egg yolk
- Filling:
- 3/4 cup blanched almonds
- /4 cup sugar
- 3 tablespoons butter, softened
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 4 cups raspberries
Preparation
Step 1
Pastry:
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 coated with flour, and then rub until the mixture resembles cornmeal.
Add cream to egg yolk and pour into flour mixture. Mix lightly with a fork until pastry hold together in a small ball. if not moist enough, add a tablespoon or so of water to bring 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 3 hours.
Remove and allow to warm for about 10 minutes. Sprinkle more flour onto counter. Flatten ball into a disk and roll otu 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 until firm.
Preheat oven to 350 degrees. Line tart shell with aluminum foil and fill with dried beans. Bake for 20 minutes. Remove aluminum foil and beens and cook 4-5 minutes more, until golden.
Remove from oven and allow to cool while making filling.
Filling:
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 pre-baked tart shell.
Carefully cover the tart with 2 cups of raspberries.
Sprinkle with 2 teaspoons sugar, bake at 360 degrees 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. I don't glaze it, but if you like you can melt 2 tablespoons of currant jam with 1 tablespoon of water in a pan, allow to cool, and then brush the glaze over the berries.