Thursday, September 23, 2010

Today's Dessert - Just Picked Raspberries featured in a Tarte Amandes et Framboises

My daughter Chloe and I picked so many beautiful raspberries on Tuesday that they deserved a place in a delicious dessert. Excited to try a recipe from a new cookbook I received as a gift at this year's Common Table event at our CSA Quail Hill Farm, Chloe and I decided to make Tarte Amandes et Framboises.

The below recipes are from French Fridays at the Farm, by Sydney Albertini who is also a member at Quail Hill Farm.

Click to enlarge

Tarte Amandes et Framboises
What you need:
1 Pie Crust (I made a classic Pate Sucree)
3/4 cup of Blanched Almonds
1/4 Cup Sugar
5 Tablespoons of soft Butter
1 Egg and 1 Egg White
a few drops of Almond Extract
1 to 2 cups of Raspberries

Preheat oven to 375. Roll out dough and line tart pan.

Make almond filling by pulsing almonds and sugar in a food processor until finely ground, but not pasty. Add butter and process until creamy. Mix in egg and egg white and almond extract.

Pour almond cream into pie shell. Scatter raspberries pushing them in gently.

Bake for 55 minutes until golden and let cool on rack.

Slice and serve.

Click to enlarge

Pate Sucree Recipe:
3 cups of Flour
1/2 Cup of Sugar
1 1/2 Teaspoons of Baking Powder
Pinch of Salt
3/4 Cup Cold Vegetable Shortening cut into small pieces
3 Tablespoons of Butter cut into small pieces
4 or more Tablespoons of Ice Water

Blend flour, sugar, baking powder and salt in food processor. Add in shortening and butter and blend until a course meal forms. Add water gradually until a ball forms. Wrap and refrigerate for at least 30 minutes.

1 comment:

  1. That's beautiful, and worthy of the farm's great berry crop.