Wild Raspberry Tart
Every year at this time we watch our wild raspberries slowly mature from firm and yellowish to juicy, bright red . . .and pickable. And then we make our raspberry tart with its rich crust and pastry cream filling. Instead of the tart pan with removable bottom, I decided to use my new straight-sided silicon pan. The finished tart popped out easily.
1 ½ cups all-purpose flour
1 T sugar
¼ t salt
6 T unsalted butter, cut into 1T chunks
2 T Crisco
4 T ice water
Mix flour, sugar and salt in food processor. Place butter and Crisco on tope. Pulse briefly. Sprinkle 4 T ice water around contents of bowl. Pulse just tutil mixture holds ogether between fingers. Don’t let a ball form. Empty bowl on work surface. Bring together and press with heel of hand against work surface to incorporate ingredients. Form into a disk, wrap and chill for at least a half hour.
Roll pastry into a 12 inch circle. Unroll into a 9-inch tart pan or silicone straight-sided pan, press against sides and make sure dough is thick enough not to collapse. Sides will shrink a little during baking. Trim excess. Chill fifteen minutes. Fit a piece of foil and pie weights into shell and bake in a 400 degree oven for ten minutes. Remove weights and foil and continue to bake until nicely browned (about 8 minutes). Cool on wire rack.
½ cup milk
4 t flour
2 t powdered gelatin
½ cup heavy cream, whipped
Heat milk in a small saucepan. Place flour, sugar, salt and gelatin in a heavy saucepan and stir together. Mix in the egg with a wooden spoon un a smooth paste is formed. Slowly whisk in the hot milk. Place the saucepan over medium heat, whisking until mixture becomes a thick custard. To aid cooling, place mixture in a small bowl and allow to cool to room temperature. Fold in the whipped cream.. Spread custard over pre-baked pastry shell.
1 ½ pints wild raspberries
2 oz. red currant jelly
Top with raspberries arranged in a circular pattern starting along the outside. Melt red currant jelly and brush lightly over berries. Thin with a dash of water (or Chambord) if necessary.