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Pate Brisee: In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream
through the feed tube until the pastry just holds together when pinched. Add
remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your
work surface, gather it into a ball,
cover with plastic wrap, and refrigerate for about one hour to
chill the butter and allow the gluten in the flour to relax.
Once the pastry has
chilled, remove from refrigerator and place on a lightly
floured surface. Roll the pastry into an 11 inch (28 cm) round.
To prevent the pastry from sticking to the counter and to ensure uniform
thickness, keep lifting up and turning the pastry a quarter turn as you roll
(always roll from the center of the pastry outwards to get uniform thickness).
Transfer the pastry to a parchment paper lined baking sheet and sprinkle the
pastry with 1 tablespoon of sugar. Leaving about a 1 1/2 inch (4 cm) border all
around, cover the pastry with the raspberries, stem ends down. I like to start
at the outside edge and work toward the center of the pastry in concentric
circles, making sure the raspberries are placed close together. (If possible,
use raspberries that are of uniform size.) Gently fold the edges of the pastry
up and over the filling, pleating as necessary, being careful not to squash the
raspberries. Brush the edges of the pastry with melted butter, and then sprinkle the remaining 1 tablespoon of sugar over the raspberries
and crust.
Bake the tart in a preheated
450 degree F (205 degree C) oven for about 20 minutes or until the pastry
is golden brown and the raspberries have given off just a little of their juice.
(You want the raspberries to hold their shape and not be mushy.) Remove from oven and place on a wire rack to cool.
Dust with
powdered sugar. Serve plain or with softly whipped cream or vanilla ice cream.
Makes one free
form tart.
References:
Killeen, Johanne &
Germon, George. 'Cucina Simpatica'. Harper Collins Publishers. New York:
1991.
Root, Waverley. 'Food'.
A Fireside Book. New York: 1980.
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