I hope you haven’t grown tired of seeing all the tarts here lately. The batch of dough I made a few weeks ago was good for a few tarts, so I had the perfect excuse to experiment. First came the Nutella tart, also the source of the recipe for the dough. Then came the Almond-Date tart which came about from scrounging the fridge and pantry for available ingredients. To round out the flavor spectrum, I present to you this raspberry tart. Of the three, it is perhaps the simplest to prepare.
I made this tart last week after spotting an easy peasy recipe in one of my cookbooks. Besides its simplicity what attracted me to this tart was the prospect of using raspberries. I hardly ever buy them, instead opting for strawberries or blueberries. I’ve found that the latter two usually keep better; either that or we just consume them more quickly. On this occasion, the raspberries called to me and I’m happy to have answered.
This tart is is said to have come from a bistro in Lyon, France. Having been fortunate enough to visit the lovely town several years ago, I can say that this tart is a good representation of the simple but delicious food I enjoyed during my short visit. A few of my travel companions opted for a more elaborate affair at Paul Bocuse but at the time, I was quite happy with all the town had to offer.
Each bite of this dessert was refreshingly light tasting despite the cream and the egg yolks called for in the recipe. I did substitute half-and-half for the cream since I didn’t have any of the latter but it didn’t seem to affect the end result. The short baking time preserved the freshness of the raspberries and their slight tartness provided a nice contrast to the custard-like filling and the buttery crust.
As you can see in most of the pictures, I slightly overfilled the tart pan with the filling so I ended up with a yellow outer crust (I may have used a slightly smaller tart pan, 8 inches, than originally called for). You can just be mindful of this if you try the recipe; the crust was still crumbly and golden at the top so I didn’t mind at all. This was also supposed to be sprinkled with confectioners’ sugar but I simply forgot to do this before taking the pictures. No matter–all the better to see the beautiful crimson berries.
Note: I’ll be heading out of town in the morning and I’ll say hello from my destination once we get settled in. But drop me a note anyway as I love reading your comments! In the meantime, enjoy the rest of your week!
Bistro-Style Raspberry Tart
For the Crust, pre-bake and cool slightly using directions for Pierre Hermé’s recipe here. Please note that this recipe will make enough tart dough for at least 3 8-in tarts.
For the Filling:
- 3 large egg yolks
- 3/4 cup créme fraiche or heavy cream (I had to use half-and-half)
- 3 tablespoons granulated sugar
- 1 pint fresh raspberries
- 2 teaspoons confectioners’ sugar
1. Preheat the oven to 375ºF.
2. Beat the egg yolks with a fork in a large bowl. Add the cream and granulated sugar, mix until well blended and pour into the cooled pre-baked crust.
3. Arrange the raspberries in a single layer on top of the cream/egg mixture.
4. Position in the center of the oven and bake just until the cream filling begins to set, about 15 minutes. Note that because I used half and half, mine took a little longer to set, about 5 minutes more.
5. Sprinkle with the confectioners’ sugar and allow to cool before serving.