Raspberry Tart (Tarte Framboise)

I'm finally writing my first post of the year.  I've been really distracted since the new year began.  Actually, it's partly because I have no self control when it comes to one of my weaknesses.  MAC and  I have been watching a marathon of Korean dramas and it's just so hard for me to peel my eyes away from them.  Of course that's because I need to read all the subtitles to understand what they're saying.   But, the Koreans really know how to write television shows.  If you have never watched one, I suggest you don't.  You'll never get anything else done around the house.  So, let's talk about this tart, so I can start watching another episode.      

You'll need a good amount of time to make this tart, about 8 hours from start to finish.  The pastry cream alone needs to be chilled for 3 hours, but if you make the tart dough the day before, you can be eating this scrumptious dessert for a late morning brunch, which is what MAC and I did.  And, boy was it a great treat in the middle of the day!  You should avoid washing the raspberries, otherwise they'll get mushy, and won't hold their shape.  So, make sure to buy the organic ones and just dust them off a bit.

This raspberry tart is reminiscent of the tarte framboise that MAC and I enjoyed while vacationing in France.  Of course, it doesn't compare to the exquisite tarte framboise that you'd get in a Parisian patisserie, but this recipe does a great job as a stand-in until the next time we visit the City of Light.  The subtle sweetness of the creamy pastry cream is the perfect compliment to the fruity tartness of the berries.  Even the tender tart shell has a nice texture and crumb.  Together, they make for a delicious mouthful of sweet bliss.  Go ahead and give this recipe a try, you'll be glad you did.  I'm gonna go watch more K-drama now....  :)

Raspberry Tart (Tarte Framboise)
slightly adapted from Cook's Illustrated Baking Book

For the tart shell:
1 large egg yolk
1 tablespoon vanilla extract
1 1/4 cups (6 1/4 ounces) all-purpose flour
2/3 cup (2 2/3 ounces) confectioner's sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, cut into 1/4-ince pieces and chilled

1. Whisk egg yolk, cream, and vanilla together in bowl. Set aside.

2. In medium bowl, whisk together flour, sugar, and salt.  Scatter butter over top and use a pastry blender to combine until the mixture resembles coarse cornmeal.  Add egg mixture and continue to blend together until dough just comes together.

3. Turn dough onto sheet of plastic wrap and flatten into 6-inch disk.  Wrap tightly in plastic and refrigerate for 1 hour.  Before rolling out dough, let it sit on counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days or frozen for up to 1 month.  If frozen, let dough thaw completely on counter before rolling it out.)

4. Roll dough into 11-once circle on lightly floured counter (if dough becomes too soft and sticky at any point, place onto baking sheet and refrigerate until workable).  Place dough round on baking sheet, cover with plastic, and refrigerate for 30 minutes.

5. Remove dough from refrigerator. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners with your other hand.

6. Press dough into fluted sides of pan. (if some sections of edge are too thin, reinforce them by folding excess dough back on itself.)  Roll the rolling pin over the top of the tart pan to cut and remove excess dough.  Wrap dough-lined tart pan loosely in plastic wrap, place on large plate, and freeze until dough is fully chilled and firm, about 30 minutes. (Dough-lined tart pan can be wrapped tightly in plastic and frozen for up to 1 month.)

7. Adjust oven rack to middle position and heat over to 375 degrees F.  Press parchment paper or double layer of aluminum foil into frozen tart shell, covering edges to prevent burning, and fill with pie weights.

8. Bake tart shell until golden brown and set, about 30 minutes, rotating baking sheet halfway through baking.  Carefully remove weights and foil and continue to bake tart shell until it is fully backed and golden, 5 to 10 minutes more.  Transfer baking pan with tart shell to wire rack and allow to cool completely, about 1 hour.

For the pastry cream filling:

2 cups half-and-half

1/2 cup (31/2 ounces sugar
   Pinch salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons unsalted butter, cut into 4 pieces
1 1/2 teaspoons vanilla extract
16 ounces raspberries

1. Bring half-and-half, 6 tablespoons sugar, and salt to simmer in medium saucepan, stirring occasionally.

2. In a medium bowl, whisk egg yolk, cornstarch, and remaining 2 tablespoons sugar until smooth.  Slowly whisk 1 cup of simmering half-and-half mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining half-and-half mixture.  Reduce heat to medium and cook, whisking vigorously until mixture is thickened and few bubbles burst on surface, about 30 seconds.  Off heat, whisk in butter and vanilla.  Transfer mixture to clean bowl, lay sheet of plastic wrap directly on surface, and refrigerate pastry cream until chilled and firm, about 3 hours.  (Pastry cream can be refrigerated for up to 2 days.)

3. Spread pastry cream evenly over bottom of cooled tart shell.  Arrange raspberries side by side in concentric circles, starting with the outermost edge.  To serve, remove outer metal ring of tart pan, slide spatula between tart and tart pan bottom and transfer tart to serving platter or cutting board.