Raspberry tart. Tarte framboise. There are dozens of recipes for this delicious summer dessert. In some recipes, the raspberries sit atop a thin layer of marzipan or frangipane. Other recipes call for ground nuts or cookies crumbs to prevent the crust from getting soggy, while others suggest mixing the raspberries with jam which creates a firm tart that is tidy when sliced.
This is a purist tart—it's all about the fruit—and the only addition is some sugar for sweetness, and a bit of cornstarch to help thicken the juice. It is also the easiest to make, and is made easier if you choose not to use a tart pan and make a rustic galette.
Preheat the oven to 400 degrees
Pastry dough for a 9” galette
1-1.5 cups of fresh raspberries, depending on size of berries
3 tablepoons of white sugar
1 tablespoon of cornstarch
Sheet of baking parchment, enough to cover a medium rimmed cookie sheet
In a bowl, gently toss the raspberries with the sugar and cornstarch. If you prefer a sweeter juice, add more sugar. If you prefer a thicker juice, add more cornstarch.
Take the prepared pâte brisée from the refrigerator
Roll out the dough on floured surface then place it on the parchment
Tranfer rolled dough to the parchment paper on the cookie sheet
Place the raspberry mixture on the pastry dough leaving a 2” border
Gently fold and pleat the border up over the raspberry filling
Bake for 30 minutes or until the crust is brown and the juice has formed
Cut and serve once the galette has cooled and set
For a variation on the raspberry galette, visit Jennifer Yu's blog; her photos alone are worth a visit.
Tomorrow's post: Tomato, goat cheese, and onion tart