What am I good at making? Drinks, usually. & salads. I'm like Cher's character from Mermaids. Do y'all remember that movie? That was the one with Winona Ryder in her young, pre-shoplifting, angst ridden years; Christina Ritchie before Addams Family; and Cher as their mother, for the limited point in time when she put down the box of Ogilvie and had the cutest retro hair-do. Anyhoo. My point about the movie is that Cher's character can't cook. She only makes finger foods and ka-bobs everything. I hate to admit this, but I usually fulfill that role. It's agony. But this week, peeps, Costco turned my world upside down and put me on a path to try something new. They offered raspberries in the mega Costco-sized container for $3.77! $3.77 is an amazing deal in Hawaii for 3 cups of raspberries. So my idea was to enlist the aid of my Sister in Law and get to work on a simple raspberry tart. Yes, peeps, this is 101 for most of you but seemed like Mount Everest to me!
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
(2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
2 cups fresh raspberries
2 tablespoons (30 grams) granulated white sugar
1 tablespoon (15 grams) unsalted butter, melted
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.
Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into an 11 inch (28 cm) round. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet
and sprinkle the pastry with 1 tablespoon of sugar. Leaving about a 1 1/2 inch (4 cm) border all around, cover the pastry with the raspberries, stem ends down. I like to start at the outside edge and work toward the center of the pastry in concentric circles, making sure the raspberries are placed close together. (If possible, use raspberries that are of uniform size.) Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Brush the edges of the pastry with melted butter, and then sprinkle the remaining 1 tablespoon of sugar over the raspberries and crust.
Our product before baking.
But it was yummy. & self-esteem boosting. That doesn't happen together quite often, so I enjoyed it and lapped it up. Every. Last. Crumb.
For the recipe first hand, go to the Joy of Baking. Enjoy!