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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fresh Raspberry Tart   
    Categories: Pastry, Fruits, Citrus   
         Yield: 6 servings   
       
   MMMMM------------------------PUFF PASTRY-----------------------------   
         3 c  Chilled A-P flour; more for   
              - rolling   
       1/2 ts Salt   
       3/4 lb Unsalted butter; (1/4 lb   
              - thin sliced, chilled)   
       1/4 ts Fresh lemon juice   
         1 c  Cold water   
      
   MMMMM----------------------------TART---------------------------------   
         1 lg Egg yolk   
              +=MIXED WITH=+   
         1 tb Water   
       1/4 c  + 3 tb seedless raspberry   
              - jam   
     1 1/2 pt Fresh raspberries   
              Vanilla ice cream, whipped   
              - cream or créme fraîche   
              - (opt for serving)   
       
     In a chilled bowl, whisk the 3 cups of flour with the   
     salt. Scatter the butter over the flour. Add the lemon   
     juice and 1 cup of cold water and stir with a wooden   
     spoon just until the flour is moistened; add 1 to 2   
     tablespoons more water if needed. The butter will still   
     be very visible.   
        
     Gather up the dough and turn it out onto a floured   
     surface. Spread it with the heel of your hand into a   
     rough 8" by 12" rectangle. Brush any flour off the   
     surface of the dough. Using a pastry scraper, fold the   
     dough in thirds (as you would fold a letter) to make a   
     rough 8" by 4" rectangle.   
        
     Lightly flour the dough and pound it with a rolling pin   
     to flatten it slightly. Roll out the dough to an 8" by   
     20" rectangle. Brush off any excess flour. Using the   
     pastry scraper, fold in the bottom end and the top end   
     so they meet in the center without overlapping, then   
     fold the rectangle in half where they meet; this is   
     called a "double fold." Roll out the dough to an 8" by   
     20" rectangle 2 more times, flouring as necessary and   
     doing a double fold each time. Wrap the dough in plastic   
     and refrigerate for 1 hour, or until well chilled.   
        
     Cut the dough into 3 equal pieces. Wrap 2 pieces in   
     plastic and refrigerate or freeze for later use. On a   
     lightly floured surface, roll out the dough to an 8" by   
     10" rectangle a scant 1/8" thick. Transfer to a   
     parchment-lined baking sheet and freeze for 5 minutes,   
     or until firm. Use a ruler and a very sharp knife or   
     pastry wheel to neatly trim the edges of the dough,   
     forming it into a neat 7 1/2" by 17" rectangle.   
        
     Brush 2 inches all around the edge of the rectangle with   
     water. Fold in 1 1/4" of the edge all around the tart.   
     Press lightly to seal. Using the ruler and knife, trim   
     the edges all around, so the 2 layers of dough can be   
     seen on all 4 sides. Using a fork, prick the bottom of   
     the dough all over to prevent it from rising. Brush the   
     rim lightly with the egg wash and, using a paring knife,   
     score it with shallow crosshatched lines for decoration.   
     Freeze the tart shell for 1 hour.   
        
     Set the oven @ 400yF/205ºC. Position a rack in the lower   
     third of the oven. Bake the tart shell until golden and   
     the rim is well risen, about 35 minutes; if the bottom   
     puffs during baking, press it down with the back of a   
     fork.   
        
     While the shell is still warm, spread 1/4 cup of the   
     raspberry jam over the bottom in an even layer. Set   
     aside 3/4 pint of the best-looking berries. Spread the   
     remaining raspberries in the tart shell in an even layer   
     and lightly crush them with a fork. Transfer the tart on   
     the parchment paper to a rack to cool.   
        
     In a small saucepan, melt the remaining 3 tablespoons of   
     raspberry jam. Spoon half of it over the crushed   
     berries. Arrange the remaining whole raspberries in neat   
     rows on top and carefully brush with the remaining   
     melted jam. Let the tart cool, then cut into strips and   
     serve with vanilla ice cream, whipped cream or crème   
     fraîche.   
        
     By Jacques Pépin   
        
     RECIPE FROM: https://www.foodandwine.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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