so geojamie challenged me to outfruit (ha.) his tarts, whilst searching google images to find a way to fit the most fruit onto a tart i happened upon this recipe for a similar tart made with fraangipaane but it had lemon in every layer. they call it raspberry lemon & frangipane tart. mother's day was a good enough reason as any to try my hand at this labourious tarte. it kinda took all day since you need to let the parts chill out. still, it turned out delicious. but i think i failed the challenge. i shouldve just dumped the raspberries on top instead of spending hours (1 minute) laying them all cos when i added teh 'glaze' it got all fuglay on me. (hence no foto of the final product) im writing this on the train and i can see the reflection in the mirror, the chick in front of me has just started on her third movie.. green mile and that guy is humongous. ok i stop spying now. i wonder if the guy behind me is reading all my recipes? stop being creepy guy behind me! or go read my blog its called gastronometrics.blogspot.com. clever title right ? ha k i saw 2 shirts i want #1 says 'no one reads my blog' #2 says 'i look better online' 1000000 points for whoever finds them for moi :D ok ok ok here's the recipe. oh no! now theyre runing around in denim overalls (so hot) and theyre beating up on the huge guy who is crying? with dead bloody girls in his arms? explain! i guess i should see this movie. speaking of bloody, my flipping murderous cat caught a baby rabbit this morning and ate her brains out. no joke. k i stop for reals. happy mother's day! (via bbc foods)
FOR THE PASTRY:
200g plain flour
140g butter (cut in small pieces)
100g sugar
zest of 1 lemon
1 egg yolk
a few drops of vanilla extract
FOR THE LEMON CRÈME PÂTISSIÈRE:
3 egg yolks
100g sugar
1 tbsp plain flour
1 tbsp cornflour
250ml milk
zest + juice of 1 limón
50g butter
FOR THE FRANGIPANE:
85g butter, room temp.
85g sugar
85g ground almonds
zest of 1 lemon
1 egg
FOR THE TOPPING:
100ml whipping cream
rAsPbeRriEs!
5 tbsp raspberry jam (seedless)
2 tbsp kirsch or cointreau
TEN STEPS:
1. To make the pastry, put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Tip in the sugar, lemon zest and a pinch of salt and mix slightly. Now work in the egg yolk and vanilla extract until you have a smooth dough. Roll the dough into a ball, wrap in saranwrap and chill for au moins une heure (and up to 2 days).
2. While your pastry is chillin, make the lemon crème pâtissière (snobby way of saying lemon custard). Put the egg yolks and sugar in a bowl and whisk together for 1-2 minutes until the mixture turns pale. Tip in the flour + cornflour and mix well. Put the milk and lemon zest in a saucepan and bring to a boil. Pour the boiling milk over the mixture in the bowl, whisking continuously until everything is smooth.
3. Pour the custard into the pan, place over med-heat and simmer for 2 minutes, stirring continuously until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover the surface with plastic wrap. Leave to cool, then put in the fridge until completely cold.
4. To make the frangipaaaannne: in a large bowl, mix all ingredients until well combined.
5. on a floured surface, roll out the pastry dough into a thin layer, and then place in a 25cm loose-bottomed tart tin. Leave a lip hanging over the edge. Chill the tart for at least an hour (in the freezer is best).
6. Put a baking tray in the over and preheat it to 180C. Using a spatula stir the crème pâtissière until smooth, then spread 3/4 of it over the base of the tart.
7. Spoon the frangipane into a piping bag with a small nozzle..... or who the hell has a pipping bag? for a makeshift version: spoon the mixture into a strong plastic baggie, squeeze it into the end, and cut off the tip of the bag. Pipe lines of frangipane over the custard. there will be gaps, but the frangy will spread in the oven.
8. Put the tart on the hot baking tray and bake for 30-40 minutes until the frangipane is golden brown. You can trim off the overhanging pastry after baking to make it look profesh. Lift the tart and base from the tin and leave on a wire rack to cool complètement.
9. To make the topping, put the cream in a bowl and "whip until billowy". Using a spatula, fold the remaining custard into the cream, then spread the mixture over the frangipane.
10. Arrange the raspberries on top of the tarte. Put the jam and liqueur in a small pan and bring to a simmer, stirring, until it coats the back of your spoon. Use a pastry brush to cover the raspberries with the glaze. Cool slightly, then move the tart from the base to a serving plate, divvy it up, enjoy! love your mother!
ps. sorry this post is so gaddamn long..
