Ingredients
- Pastry for 1-crust, 9-inch French tart shell
- 2 cups fresh raspberries (see note)
- 4 tablespoons sugar
- 2 eggs
- ½ cup ground almonds
- ¾ cup confectioners’ sugar
- 2 cups heavy cream
- 1 tablespoon eau de vie de framboise
1 tart
Preparation
- Preheat oven to 425 degrees.
- Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights. Bake for 6 minutes. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color. Remove from oven and lower temperature to 350 degrees.
- Mix raspberries with 2 tablespoons sugar and spread in tart shell.
- Lightly beat eggs and mix with almonds and confectioners’ sugar. Add 1 cup of cream and pour over raspberries. Bake about 30 minutes, until lightly brown. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
- Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise. Chill until ready to serve. Serve with tart.
- If fresh raspberries are not available substitute two cups of sliced ripe pears and use eau de vie de poire instead of framboise.
50 minutes
Dining and Cooking