BERRIES TART WITH CRÈME PÂTISSIÈRE AND RASPBERRY JELLY by Carolina Molea
Photos by Jonathan Molea
T
his berries tart is the perfect twist for any gathering! Its delicate flavors and contrasting textures will leave your guests wanting more, so always be prepared to make a little extra for those “seconds” takers!
Prep Time 30 minutes Bake Time 12-16 minutes Serves 8-12 Makes one 9½-inch tart
INGREDIENTS
DIRECTIONS
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Make the Dough
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Add maple syrup slowly until completely combined. Mix until dough is formed. Transfer dough to a clean surface and make a flat ball. Wrap ball in plastic film and freeze overnight.
Bake the Tart
TART CRUST
2 cups (240 g or 8.5 oz.) whole wheat pastry flour 21/4 cups (232 g or 8 oz.) almond flour 1 teaspoon (5 g) vanilla paste zest of an orange pinch of salt 6 Tablespoons (68 g or 2.5 oz.) refined coconut oil, cold ½ cup + 2 Tablespoons (200 g or 7 oz.) pure maple syrup
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Place a wire mesh strainer over a medium bowl. Add pastry flour, almond flour, and salt to the strainer and stir with a whisk to sift ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk mixture to aerate. Add orange zest. Whisk again to combine and aerate. In a food processor, mix flour mixture and cold coconut oil, pulsing until you obtain a sandy mix.
1. Position a rack in the middle of the oven and preheat to 320°F. 2. Using two pieces of parchment paper (15 in. x 30 in.), open dough and roll out flat with a rolling pin, about ¼ inch (3 mm) thick. (If dough is too soft, you can freeze it again for a couple of minutes before the next step.) 3. Transfer rolled dough to tart pan, press it out along the bottom and sides, and trim the edges. Use a fork to poke the bottom and sides of the dough. 4. Re-freeze for about 10 minutes. 5. Bake for about 15 minutes, until edges are golden brown. 6. Place tart pan on a wire rack and cool completely before removing the tart shell.
TIPS • • • •
The day before, make the tart dough and chill. If the berries fall from your tart, try diluting some organic apricot jam and cover the berries with it before assembling. Every component of this dessert can be made ahead of time; refrigerate for up to three days or freeze for up to a month. Make cookies with any remaining tart dough!