Suddenly, our raspberry bush is providing baskets of fruit. This was inspiration to tap back into our French Culinary Institute textbook for some good ol' fashioned pastry recipes. For dinner with the in-laws we had a just-picked raspberry (sorry, that's framboise) tart with a Crème Patissière and a short crust. Delish. skgr
Golden Raspberry Tart 1 1/2 cups raspberries (or golden raspberries) For the crust: 1 cup flour 1 teaspoon salt 1 tablespoon sugar 7 tablespoons unsalted butter, cut into very small pieces 1/4 cup water For the Crème Patissière: 1 cup milk 1 teaspoon vanilla 2 egg yolks 3 tablespoons sugar 1 tablespoon plus 1 teaspoon flour or cornstarch To make the crust: 1. All ingredients should be chilled in the freezer for at least 10 minutes. 2. Sift the flour, salt, and sugar directly into a bowl. 3. Mix the butter into the dry ingredients by rubbing it quickly into the dry ingredients. Do not allow the butter to melt in your hands. 4. When the mixture is sandy in texture, form a well in the middle of the mixture and add the water. 5. Combine the water into the mixture taking care not to overwork the dough. Add more liquid if the dough is not a workable consistency. 6. Gather al the pieces together, cover with plastic wrap and refrigerate for at least 30 minutes. 7. Roll out the dough and shape into an 8-inch flan ring, or a small tart ring, shaping a rim around the edge. Chill the tart shell while you make the Crème Patissière. 8. Preheat over to 400°F. 9. Line tart shell with parchment paper and pie weights or dried beans. 10. Bake for 10-15 minutes, until chalky white. 11. Remove parchment and weights. Bake for another 10-15 minutes, until surface is browned and baked through. 12. Remove from oven and allow to cool completely. To make the Crème Patissière: 1. Bring the milk and vanilla to a boil in a small saucepan. 2. Whisk the eggs yolks and the sugar for a few minutes, until the mixture is pale yellow. 3. Sift the flour (or flour and cornstarch) into the egg yolk mixture and stir to remove lumps. 4. Whisk park of the egg yolk mixture with half of the hot milk to temper, and return to the pan. 5. Heat the pastry cream over a medium flame while stirring with a wooden spatula, taking care to scrape the bottom of the pan to avoid lumps. 6. Cook for about 3 minutes after it has come to a boil. 7. Transfer the pastry cream to a stainless-steel bowl and cover with plastic wrap. The plastic wrap should be in contact with the entire surface area of the cream to avoid formation of a skin. 8. Allow to cool. To finish the tart: 1. Spread chilled crème carefully inside the tart shell, not quite filling the shell to the top edge. 2. Chill the custard-filled tart further if the custard is not firm enough to support the berries. 3. Arrange fresh berries on top of the tart, and serve.