Fresh berries of all types are coming into season with arrival of spring. Taking advantage of this bounty of berries, Louis la Vache made this tarte aux framboises now shares the recette with you. This tarte combines pâte sucrée with crème pâtissiere and fresh framboises.
Tarte aux Framboises
9.5" Tarte pan
Oven 375º F/ 190º C
1-1/2 pints ripe framboises, washed & patted dry
Pronounced: krehm / pah tee syer
6 large egg yolks / jaunes des 6 oeufs
1 large egg / 1 oeuf entier
3/4 cup + 2 Tablespoons sugar / 240 grams sucre en poudre
3 Tablespoons cornstarch / 90 grams maïzena
3 Tablespoons all-purpose flour / 90 grams farine de blé
3 cups whole milk - use whole milk, not lowfat or non-fat! / 750 ml lait entier
3 Tablespoons unsalted butter / 45 grams beurre
2 teaspoons vanilla extract* / 30 grams vanille
* For U.S. readers, Louis la Vache recommends the Nielsen-Massey Vanilla from Williams-Sonoma.
1. Mix together the egg yolks, egg and 2 tablespoons of the sugar.
2. Add the cornstarch and flour to the egg mixture and using a whisk, mix until smooth and pale yellow. Set aside.
3. Combine the milk and remaining 3/4 cup of sugar in a saucepan. Set it over medium high heat and stir until the milk begins to steam.
4. Whisking constantly, add half of the hot milk to the egg yolk mixture and stir until smooth.
5. Pour the combined mixture back into the saucepan and bring to a boil, whisking rapidly to prevent any scorching.
6. Remove from the heat and stir in the butter and vanilla.
7. Cover the entire surface with plastic wrap, pressing the wrap onto the surface of the crème. (This prevents a skin from forming on the surface of the crème.
8. Transfer to the refrigerator and allow to chill completely.
4 1/2 tablespoons butter at room temperature / 75 grams beurre ramolli
1/2 cup powdered sugar / 120 grams sucre glace
1/4 teaspoon salt / pincée de sel
1 1/2 cups flour / 340 grams farine de blé
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, powdered sugar and salt together on low speed.
2. Gradually add the flour and mix until a sandy texture forms.
3. Gather the dough into a ball. Place the dough on a sheet of lightly floured plastic wrap. Press the dough into a disk about 1/2 inch thick. Wrap the dough with the plastic and refrigerate for about thirty minutes.
4. Prepare a 9.5" tarte pan (or a 9.5" springform pan) by coating lightly with vegetable shortening.*
5. Unwrap the chilled dough. Place the dough on a lightly floured sheet of wax paper.
6. Roll the dough out to form a circle 12 1/2 inches in diameter and 1/4" thick. Place the prepared pan upside down on top of the dough. Carefully run your hands under the wax paper and flip the dough and the pan. Press the dough into the pan. Trim by running a rolling pin around the diameter of the pan.
7. With the tines of a fork, lightly prick the bottom of the dough. Bake at 375º for 10 - 15 minutes, or just until the crust becomes lightly browned. Remove from oven and cool on a wire rack. You may want to use pie weights in the bottom of the crust. Remove them after 8 minutes, then continue baking the shell for another 2 -5 minutes.
8. Remove the tarte shell from the oven, place it on a cooling rack and allow it to cool completely.
* Louis la Vache recommends using vegetable shortening rather than butter or a non-stick spray such as Pam (U.S. readers).
The vegetable shortening is 100% fat, thus contains no water and thereby does a superior job of preventing dough sticking to the pan. Butter, on the other hand, contains water, and little pockets will form on the pan walls allowing dough to stick. Sprays such as Pam build up on the pan walls and turn gummy.
1-11.5 oz. can Apricot Nectar
3- 3/4 oz. packets unflavored gelatin / 65 grams gélatine
1/4 cup granulated sugar / 60 grams sucre en poudre
1/4 cup apricot preserves / 60 grams (62.5 ml) confiture des abricots
Combine all ingredients in small pan. Bring to full boil. Set aside.
1. Fill tarte shell with approximately 2 cups (500 ml) of the créme pâtissiere.
2. Place the cleaned and dried raspberries stem end down (as in photo) over the crème pâtissiere.
3. Brush the Apricot Glaze over the framboises
4. Chill the assembled tarte until serving time.
Add 1/4 cup ground slivered almonds that have been lightly toasted to the flour when mixing the pâte sucrée.
Add 1/2 teaspoon almond extract to the crème pâtissiere.
This recette is also posted at The Frog Blog of Louis la Vache
Plus de recettes:
The Paris Cookbook