full recipe – raspberry tartlets
Try out this fancy and fruity recipe that’s straight from the pages of “Classic French Recipes”.
These pretty, glazed raspberry tartlets are a lovely way to showcase fresh and delicate seasonal fruit, by making something elegant without spoiling the taste. The first raspberries in France are more of an end-of-summer fruit. They are always best bought from local harvests and grown “de pleine terre,” meaning they are actually planted in the soil, which makes for a far better taste.
Preparation time: 35 minutes, plus resting and cooling times
Cooking time: 15 minutes
INGREDIENTS
Makes 12
Butter, for greasing
One quantity basic pie dough
One quantity sweetened whipped cream
1 lb 2 oz (500 g) raspberries or other soft fruit
⅓ cup/3½ oz (100 g) red currant jelly
METHOD
- Make the pie dough and allow it to rest.
- Preheat the oven to 325°F/160°C/Gas Mark 3 and grease twelve 2½-inch (6-cm) tartlet pans with butter.
- Roll out the dough to a thickness of about 1/8 inch (3 mm) and cut into twelve rounds a little larger than each pan (use the pans as a guide). Line the molds with the pastry. Place wax (greaseproof) paper and pie weights (baking beans) in each tartlet and blind-bake for 10 –15 minutes. Remove the paper and pie weights and allow the tartlets to cool.
- Shortly before serving, if desired, spread with whipped cream or crème pâtissière before arranging the raspberries inside the tartlet cases.
- Make a red currant syrup by placing the jelly in a small saucepan with 3 tablespoons of water. Heat gently over low heat for a few minutes until the mixture becomes syrupy and liquid. Dip a pastry brush into this syrup and glaze the fruits with it, and serve.
Images and text from Classic French Recipes by Ginette Mathiot, published by Phaidon. On sale on the 21st of March, 2024, RRP $74.95.
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