Raspberry and Blueberry Tart Recipe: Tarte aux Framboises et aux Myrtilles

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Raspberry and Blueberry Tart Recipe: Tarte aux Framboises et aux Myrtilles
Tarte aux Framboises et aux Myrtilles (Raspberry and Blueberry Tart) INGREDIENTS: • 1 sheet frozen puff pastry, defrosted according to package directions • 1 cup crème fraîche • 1/2 cup confectioner’s sugar • zest and juice of 1/2 regular lime or juice of 2 key limes • 3 Tablespoons apricot, red currant or apple jam or jelly • 3 Tablespoons water • 2 cups blueberries • 1 cup raspberries PREPARATION: Preheat oven to 425F. Line a baking sheet with parchment paper. For the pastry case: 1. Fold the sheet of puff pastry to form a triangle. Cut off any overlay. 2. Measure about 1 inch down from the tip of the triangle. Measure and mark a 1-inch border from the outer edge. 3. Using a pastry wheel or sharp knife, start at the bottom of the triangle and cut the border away, just to the tip but not cutting through. 4. Unfold the triangle and dab the borders with water. Pick up one corner and fold over the opposite corner; press down on the border to adhere it to the base. Cross the other section over. 5. Place on the lined baking sheet and bake for 20 minutes. 6. Remove from the oven. With a sharp knife, cut along the inner edge of the crust—be careful, you don’t want to cut all the way through—then press the bottom in the center to flatten out the bottom. Allow to cool slightly. For the filling: 1. Mix the crème fraîche and the confectioner’s sugar together. Add the lime zest and lime juice and mix again. 2. Combine the jelly and the water in a small microwave-safe bowl and microwave for about a minute to melt together. Remove and stir. Allow to cool. 3. Put the blueberries in a large bowl and pour the melted jelly over them. Toss to coat. 4. Put the raspberries in with the blueberries and toss very gently to coat the raspberries. 5. Drop spoonfuls of the crème fraîche into the pastry shell. Use an offset spatula to smooth out the cream. 6. Carefully mound the berries on top of the cream and arrange decoratively. To serve: Serve immediately, or set aside for up to but no more than 3 minutes. Et voilà! Debra Fioritto contributes delicious French recipes to Wednesday issues of BonjourParis. Click on her name to read more about her or to collect the many recipes she has shared here. PHOTO CREDIT: Tart photo provided by Debra Fioritto Would you like to propose a story? Submit an article or story idea. Subscribe for FREE weekly newsletters with subscriber-only content. BonjourParis has been a leading France travel and French lifestyle site since 1995.   Readers’ Favorites: Top 100 Books, imports & more at our Amazon store Pierre Hermé has a March 2012 release…order now for pre-release discount. Click on an image for details.     Thank you for using our link to Amazon.com…we appreciate your support of our site.
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