I've been seeing a lot of raspberries everywhere, and I'm an absolute fan of them. But since it's no summer time here in Argentina, I used my frozen raspberries from the previuos summer which with most of my patience I had dedicated those days to buy a bunch in a farm not far from where I live, and just lined them one by one next to each other so that they don't touch... and finally frozen them. So... Today I had the hunger to use some. I just wanted them for a nice afternoon tea which I enjoy so much having along with my husband and my two dogs.
I decided to give the raspberries the sour contrast with a mild lemon curd, although they are both sour, they get along wonderfully.
So now I present you the recipe:
Make the dough:
Pate Sucrée
Yield: Enough for two 9 or 10-inch tarts
2 Sticks unsalted butter, softened but still cold
1/2 cup sugar
1/2 Tsp salt
2 large egg yolks, at room temperature
3 cups pastry flour, sifted
2 TBSP heavy cream
1.Place the butter in the bowl on a standing mixer fitted with a paddle attachment.Beat on low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowil. Add the sugar and mix for 30 seconds.
2.Add the salt and egg yolks, one at a time, scraping down the sides of the bowl after each addition.
3.Add the flour and mix until the dough just about comes together, about 30 seconds. Add the cream, then pulse the mixer on low speed for 15 to 30 seconds, or until de dough is smooth.
4.Remove the dough from the bowl and wrap it in plastic film. Chill for at least 4 hours. At this point, the dough will keep in the refrigetaror for up to 3 days or may be rolled out and frozen for up to a month.
5.When you remove the dough from the refrigerator, it will be very hard, because of the butter and sugar. To make it pliable enough to roll out, you must soften it without warming it up too much.
6.Roll out the dough into the tart shells.
7.To prebake, preheat the oven to 350F. Prick the bottom of the pastry shell a few times with the fork. Line the dough with a faux filling. Bake for 15 to 18 minutes. Remove the faux filling and bake for 6 to 10 minutes more, or until deep golden brown. Cool on a rack before using.
For the Lemon Curd:
Yield: About 2 cups
2/3 sugar
2 TBSP finely chopped or grated lemon zest
3 large eggs
4 large egg yolks
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
4 TBSP (1/2 stick) unsalted butter chilled and cut into 1/2 inch cubes
1.Prepare an ice bath, using a large bowl to hold the ice.
2.Combine the sugar and lemon zest in a food processor and pulse until de sugar is yellow and very fragant, about 1 minute.
3.Combine the lemon, sugar, eggs and egg yolk in a medium heatproof bowl and whisk together for 30 seconds, to distribute the sugar evenly, which prevents premature coagulation. Whisk continuously for 15 seconds, or until the suggar is dissolved. (If you feel grains, continue to whisk)
4.Add the lemon and lime juices and cook, whisking continuously, for about 5 minutes. Use a rubber spatula to scrape the sides and bottom of the bowl from time to time. The curd is done when it has the consistency of sour cream and a temperature of 160 F.
5.Transfer the curd to a food processor or a large bowl. Pulse while you add the butter, piece by piece, or whik it in by hand. Once all the butter has been added, pulse or whisk for 10 seconds, or until the mixture is homogenous.
6.Strain the curd through a fine-mesh strainer back into the bowl and set it in the ice bath to cool.Cover with plastic film. It can be refrigerated in an airtight container for up to 1 week.
Assemble
Once the tart shells had cooled, filled them with the luciuos lemon curd and add on top some raspberries.
If you have too much of lemon curd you could use it with those scones I made yesterday... mmm how yummy is that?!
1 comment:
Beautiful pictures. It looks like a lovely recipe.
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