Oléron Berry Tart

READY IN: 5hrs 40mins




  • Pastry.
  • Combine flour and sugar in a bowl, cut butter into flour/sugar mixture, toss then rub with your fingers until it resembles corn meal.
  • Combine cream and egg yolk and add to the butter/sugar/flour mixture.
  • Lightly mix until it forms a ball, add a little water if necessary to hold it together (1 or 2 tablespoons at the most).
  • Sprinkle flour on a board and gently knead the dough with the heel of your hand until the flour has been worked through.
  • Wrap ball of dough in plastic and refrigerate for 3 hours.
  • After 3 hours, remove dough and allow to sit at room temperature for about 10 minutes.
  • Roll the dough into an 11-inch circle and line an 8- or 9-inch tart pan with a removable bottom.
  • Be careful not to pull the edges.
  • Place prepared crust in the freezer for 10 minutes.
  • Preheat oven to 350 degrees.
  • Line the frozen tart shell with foil and fill with dried beans to weigh it down.
  • Bake 20minutes that remove foil and beans and return to the oven for 4 or 5 minutes or until golden.
  • Cool while preparing filling.
  • Filling.
  • Process almonds and 3 tablespoons of the sugar in a food processor to a fine powder.
  • Cream butter and remaining sugar.
  • Add egg yolks and sir until smooth.
  • Add the ground almond sugar mixture and the vanilla.
  • Spread almond cream into the baked and cooled tart shell.
  • Arrange 2 cups of the raspberries over the top of the cream.
  • Sprinkle with 2 teaspoons sugar and bake at 350 for 40 minutes.
  • Remove from oven and cool for 2 hours.
  • When you are ready to serve, cover with the remaining 2 cups of raspberries.
  • Optional glaze: melt 2 tablespoons of currant jam and 1 tablespoon water in a pan and allow to cool, then brush over fresh berries.