• 8/11 Raspberry Tart Day 1

    From Dave Drum@1:3634/12 to All on Sat Aug 10 16:36:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Maid of Honour Raspberry Almond Tart
    Categories: Pastry, Fruits, Nuts, Desserts
    Yield: 24 Servings

    MMMMM--------------------------TOPPING-------------------------------
    1/2 c Unsalted butter; room temp
    1 c Granulated sugar
    2 lg Eggs; room temp
    1 ts Pure almond extract
    1 c White rice flour

    MMMMM---------------------------CRUST--------------------------------
    1 c Unsalted butter; chilled, in
    - small pieces
    1 c Chilled solid vegetable
    - shortening; in sm pieces
    1 lg Egg
    1 tb White vinegar
    1/2 c Ice cold water
    4 c Unbleached A-P flour
    2 ts Kosher salt
    1 tb Granulated sugar

    MAKE THE TOPPING: With a hand held mixer cream butter and
    sugar together until well combined, about 4 minutes. Add
    eggs one at a time, and beat until well combined. Add almond
    extract. Slowly incorporate flour with mixing speed at low.
    Place topping in a medium sized bowl, cover and chill until
    tart assembly.

    MAKE THE PASTRY: In the bowl of a large food processor add
    flour, salt, and sugar. Pulse for 10 seconds to quickly
    combine. In a separate bowl, combine egg, water and vinegar.
    beat to combine the egg with a small whisk or fork, and set
    aside. Add well chilled butter and shortening to flour
    mixture. Pulse to combine, so that the mixture resembles
    large rice granules (this may seem too much, but it's not)
    add the liquid mixture through the feed tube and pulse until
    the dough comes together in a ball. Add more flour if
    needed, in small tablespoon size portions. Dough should not
    be sticky and should resemble pie crust dough. Wrap dough
    with plastic wrap or waxed paper and chill for a minimum of
    2 hours, preferably 4.

    Set oven @ 350ºF/175ºC.

    ASSEMBLE THE TARTS: Additional Ingredients: Seedless
    raspberry jam, 1 medium sized jar. I use Smuckers, seedless
    raspberry jam. You will need 4 small mini tart pans, non
    stick preferred.

    Remove base and topping dough from the refrigerator. Let
    stand for 20 minutes. To assemble tarts first fill tart pans
    with the base dough by pinching off a 1 1/2 tablespoon size
    piece of the base dough and press into the pan so that the
    entire surface is covered. Make sure there are no holes and
    that the dough reaches the top of the pan sides. If any
    holes are seen, the jam can leak out during baking. Once all
    of the tart indentations are filled with the base dough,
    place no more than 3/4 teaspoon of seedless raspberry jam
    into each tart. Do your best to make the jam fall to the
    center of each tart. Using two teaspoons helps. Top the
    tarts with the topping dough. 1 tablespoon size scoop,
    placed directly on the top. Wipe of any excess jam that may
    have fallen on the pan.

    Place pans in the heated oven and bake for 20-25 minutes.
    Rotate pans if needed to ensure even baking. Tarts should
    not be brown on top, only slightly golden. Once removed from
    the oven, cool on a wire rack for 10 minutes. Remove the
    tarts from the pan with a dull knife or small metal spatula,
    being careful not to scrape your nonstick pans. The tarts
    will be hot, and the filling even hotter, so use caution. If
    any jam leaks through it can be difficult to remove as it
    will have bubbled up and over the pan. Use care to not
    overfill, You'd hate to waste this yummy dough! Enjoy.

    Tarts can be frozen for up to 1 month in freezer safe bags.

    The recipe originated with my paternal grandmother, who was
    given the recipe form a dear friend that lived to be well
    over 100 years of age. This recipe has been made for more
    than 200 years, as it has been a family favorite for many,
    many generations.

    From: http://www.food52.com

    Uncle Dirty Dave's Archives

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