Recipe by Chicagoland Chef du Jour
So simple yet so elegant. From the Wall Street Journal, Eating & Drinking weekend section, July 6, 2013. Prep time includes 60-90 minutes to let the pie crust rest and cool. I made my own creme fraiche using Sweetened Whipped Cream Fraiche substituting greek yogurt for the sour cream. If you follow the noted recipe, do not add more vanilla or sugar.
- 473.18 ml creme fraiche
- 4.92 ml vanilla extract
- 29.58 ml sugar
- 118.29 ml currant jelly, substituting seedless raspberry, crabapple all work well
- 29.58 ml water or 29.58 ml framboise liqueur
- 828.06 ml fresh raspberries, approximately 3 half pints allowing for any smashed ones
- pastry crust
- 473.18 ml flour
- 59.14 ml sugar
- 2.46 ml salt
- 236.59 ml unsalted butter, very cold, cut into small cubes, then put in freezer for a few minutes before mixing in
- 59.16 ml ice water, may need a bit more
Directions See How It's Made
- I find pie dough easiest to make in a food processor, but you can also use an electric mixer or work it by hand. Whatever the method, remember to work quickly and not over-process. You may have some crust left over. Active Time: 15 minutes Total Time: 1¾ hours (includes resting dough).
- Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 3½ tablespoons water evenly over top. Pulse until no dry patches remain, taking care not to allow dough to form a ball. Grab a handful of dough and squeeze. If dough will not cohere, add remaining water to dough in food processor and pulse to incorporate. Remove dough from food processor and form a ball with your hands.
- Flatten dough into a disk on parchment paper. Place a second piece of parchment on top and use a rolling pin to roll out dough until circle is 13 inches in diameter.
- Press dough into a 10-inch fluted tart pan with a removable bottom. To form a thick and sturdy edge, fold excess dough inward and press against sides of tart pan. For a more delicate edge, trim away excess dough. Refrigerate unbaked crust at least 1 hour or as long as 48 hours.
- Once dough has rested, preheat oven to 400 degrees and position a rack in lower third. Cover pie crust with a sheet of aluminum foil, gently pressing down over sides and bottom of crust to prevent over-browning. Fill foil-covered crust with dried beans or rice and bake 20 minutes. Remove crust from oven. Discard foil and beans and prick crust several times with a fork. Return crust to oven and bake until golden, 5-10 minutes. Remove from oven and let cool.
- While crust is baking, get started on the rest.
- Make vanilla crème fraîche using recipe#144139 or Add crème fraîche, vanilla and sugar to a small bowl and stir to combine.
- Make currant glaze: Warm currant jelly in a small saucepan set over medium heat. Add water or framboise to jelly in a slow stream, stirring to combine, until consistency is like heavy cream.
- Use a pastry brush to cover bottom of crust with currant glaze. Starting in center of crust, arrange raspberries in a spiral, continuing until crust is covered.
- Use a pastry brush to glaze raspberry tops. Repeat with a second coat of glaze. Serve immediately, passing around a bowl of vanilla crème fraîche for topping.
- NOTE: Tart is best if served within 3 hours. Do not refrigerate.