🥧 Raspberry Tart (Tarte aux Framboises)

✨ The Epitome of French Elegance: A timeless classic balancing a crisp buttery crust, a velvety almond heart, and the vibrant freshness of raspberries.

The Raspberry Tart is an icon of French pâtisserie that never goes out of style. It is the definition of “simple sophistication”—appearing effortless on the surface, yet relying on the perfect execution of four distinct layers. The journey begins with the Pâte Sucrée (Sweet Shortcrust Pastry), a rich, butter-laden base that is baked to golden perfection, offering a “sandy” melt-in-the-mouth texture.

At the heart of this tart lies the Almond Cream (Crème d’amande), a baked filling that adds a moist, nutty richness, serving as a buffer to ensure the crust remains crisp. To introduce a burst of tanginess, a layer of homemade Raspberry Confit is applied, concentrating the fruit’s natural flavor and bridging the gap between the cooked and fresh elements. Finally, the tart is crowned with a jewel-like arrangement of Fresh Raspberries, meticulously placed to create a visual masterpiece.

This recipe is optimized for those seeking to recreate a boutique-style dessert at home. It is perfect for summer gatherings or elegant tea times. By following these precise steps, you will master the art of the “blind bake” and the delicate balance of acidity and sweetness that defines a true professional fruit tart.

🥣 INGREDIENTS

Here is the table of ingredients, exactly as they appear in the original file (for a 20 cm diameter tart):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order as the original source to ensure the text matches your images.

Step 1: The Sweet Pastry (La pâte sucrée)

1. Mix the dry ingredients (flour, icing sugar, almond powder, salt) together.

2. Add the cubed butter and mix (using fingertips or a mixer) until you achieve a sandy texture.

3. Finally, add the egg. Knead briefly and lightly just until the dough comes together (do not overwork it).

4. Flatten the dough slightly into a rectangle, wrap it in plastic film, and refrigerate for at least 1 hour.

5. Preheat your oven to 170°C (338°F).

6. Using a rolling pin, roll out the dough to a 3 mm thickness and return it to the fridge for another 1 hour (this makes it easier to handle).

7. After chilling, line (fonçage) your 20 cm tart ring with the dough, prick the bottom with a fork, and place it in the freezer for 15 minutes (to prevent shrinkage).

8. Bake the tart shell at 170°C for 15 minutes (par-baking).

   • Note: You can freeze any excess dough for future use.

Step 2: The Almond Cream (La crème d’amande)

1. Whip the softened butter with the icing sugar until creamy.

2. Add the egg and mix well.

3. Finish by adding the almond powder and fleur de sel, mixing again until smooth.

4. Place your almond cream in a piping bag and keep it in the fridge.

5. Once your tart shell is par-baked (from Step 1), pipe the almond cream into the bottom and place a few raspberries into the cream.

6. Bake again for 12-15 minutes. Let it cool completely.

Step 3: The Raspberry Confit (Le confit de framboise)

1. In a saucepan, place the raspberries (200g), sugar (10g Part 1), and lemon juice.

2. Heat until the mixture reaches 30°C.

3. Add the sugar (10g Part 2) mixed with the pectin and bring everything to a boil for one minute.

4. Pour the compote into a bowl, cover with plastic wrap touching the surface (to prevent a skin forming), and set aside for assembly.

Step 4: Assembly (Le montage)

1. Pipe or spread the raspberry confit over the cooled almond cream base.

2. Smooth the surface.

3. Arrange your washed and dried fresh raspberries (400g) over the entire top of the tart.

4. Enjoy your masterpiece!

Chef’s Guide & Conclusion

Congratulations! You have just crafted a tart that respects the highest standards of French pastry. While the recipe is straightforward, the difference between a “good” tart and a “great” one lies in the technical details. Here is a professional guide to ensure your result is flawless every time.

The Science of Pâte Sucrée:

The secret to a crisp, straight-edged tart shell is Temperature Control. The “enemy” of shortcrust pastry is heat, which melts the butter and activates gluten, causing the dough to shrink or become tough.

• Resting Time: Do not skip the chilling steps. Resting the dough relaxes the gluten strings. If you rush this, the sides of your tart will collapse during baking.

• Freezing before Baking: Placing the lined mold in the freezer for 15 minutes shocks the butter, ensuring the shell holds its sharp shape the moment it hits the heat.

The Role of Almond Cream:

You might wonder, “Why bake a cream inside?” The almond cream (frangipane base) acts as a moisture barrier. It absorbs just enough moisture from the fruit topping to stay tender but prevents the liquid from soaking into the crisp crust underneath. It also adds a depth of flavor that complements the acidity of the berries perfectly.

Mastering Pectin & Textures:

In this recipe, we use Pectin NH. Unlike gelatin, pectin provides a texture that is spreadable and less “rubbery,” making it ideal for fruit confits. It mimics the texture of jam but with a fresher fruit profile.

• Mixing Tip: Always mix pectin with sugar before adding it to liquid. If you add pectin powder directly to hot liquid, it will clump instantly and never dissolve.

• Substitution: If you cannot find Pectin NH, you can use regular fruit pectin (adjusting sugar/acid as per the package) or gelatin leaves (bloom them in cold water and add them after removing the fruit from the heat).

Decoration & Finishing:

• The Crown: When placing the raspberries, start from the outside edge and work your way in. Turn the raspberries upside down (open side up) for a classic look, or point side up for a modern spikey look.

• A Professional Shine: To give your tart that patisserie window gleam, you can gently brush the fresh raspberries with a tiny amount of neutral glaze or warmed apricot jam. This not only looks beautiful but also seals the fruit, keeping it fresh longer.

Storage:

This tart is best eaten on the day it is assembled to enjoy the contrast between the crunchy base and fresh fruit. However, thanks to the confit and almond cream layers, it keeps well in the fridge for up to 48 hours.

This Raspberry Tart is a versatile canvas. Once you master the Pâte Sucrée and Almond Cream base, you can adapt it for strawberries, figs, or even poached pears depending on the season. Enjoy the process of baking this elegant classic!

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