September 1, 2012

Raspberry, Peach, and Pear Tart



I made a nectarine, plum and raspberry galette a few weeks ago and the results were not that great - the galette was bread like versus crusty. I used a pretty finely milled corn meal so that may have been the problem.  I love informality of the galette and that they are so easy to make up but wanting to avoid my last mistake and wanting to make use of the abundant raspberry harvest, I decided on a tartlets.  After much contemplation I decided on a pâte brisée versus a pâte sucrée because I thought the sweet sugared fruit and vanilla ice cream I was serving it with would need the plainness of the pâte brisée. I liked it but I did miss that extra sweet dimension that sweet crust would have added.  I also contemplated blind baking or adding the berries in the uncooked tart.  I went with uncooked tart well chilled because wanted the crust fork tender but firm enough to hold its shape. They turned out perfectly.

 This tart was so delicious and even with the extra steps of the tartlet pans, it was easy.  My kids love having their own little tartlet all to.  Plus, the tartlets are so pretty to look at.

Pâte Brisée
Makes Single Crust
1 1/4 cups flour
2 teaspoons sugar
1/2 teaspoon salt
8 tablespoons of ice cold butter cut into 1 inch pieces
1/4 cup ice water

In the bowl of a food processor pulse flour, sugar, salt for 10 seconds.
Open lid and spread butter cubes over flour return lid and pulse for around 10 seconds until mixture looks like crumbs with some larger pieces of butter.
Add water through the feed tube until dough comes together when you gather up in your hand a squeeze. This should take no more than 30 seconds. Over processed dough equals a tough crust.
If too crumbly and it won't hold together, add 1 tablespoon of water at a time.
Flatten into a disk on a piece of plastic wrap and refrigerate for 1 hour or overnight or I pop mine into the freezer for 20-30 minutes

Remove the dough from the refrigerator and cut into four pieces with a pastry cutter. Roll each dough piece on a lightly floured surface into a disk about 6-7 inches in diameter and 1/4 inch in thickness.
Place dough in tart pans gently pushing dough into edges not stretching.  Trim edges and refrigerate for 30 minutes or 15 minutes in the freezer.

Raspberry, Peach and Pear Tart
Makes 1 10-12 inch tart or 4 mini tarts

1/2 recipe pâte brisée  or pâte sucrée rolled and formed into the tart pans
2 cups mixed berries, use fresh berries and or like raspberries, blueberries, black raspberries and or peaches, nectarines, pears, plums cut into pieces.
2 teaspoons sugar
2 tablespoons cold butter, cut into 16 pieces

Preheat oven to 350°F. 
Place prepared tart pans on a baking sheet.
In a small bowl toss fruit gently with sugar.
Pile fruit mixture evenly across tart pan or tartlet pans.
Spread butter pieces evenly across pans.
Bake for 20 minutes  Serve warm with ice cream.

Fresh Raspberries

raspberry, peach and pear tart


Black Cap Flower

black caps along the way

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