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Ingredientes
- 1 x recipe Pate Sucree (listed below)
- 1 x recipe Creme Fraiche Filling (listed below)
- 1 pt blueberries
- 1 pt raspberries
- 1 pt golden brown raspberries
- 1 c. melted apricot jam strained
- Â Â Confectioners' sugar for dusting
- 5 c. all-purpose flour
- 6 Tbsp. sugar
- 2 c. chilled unsalted butter cut small pcs
- 4 lrg egg yolks
- 1/2 c. ice water
- 2 pkt cream cheese - (8 ounce ea) room temperature
- 1 tsp pure vanilla extract
- 8 ounce creme fraiche
- 1 c. confectioners' sugar
Direcciones
- Make the Pate Sucree: In the bowl of a food processor, combine flour and sugar. Add in butter, and process till mix resembles coarse meal, 10 to 20 seconds.
- In a small bowl, lightly beat egg yolks; add in ice water. With machine running, add in the egg mix in a slow, steady stream through the feed tube. Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add in more ice water, 1 Tbsp. at a time.
- Divide dough into three equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and refrigerateat least 1 hour. Dough may be stored, frzn, up to 1 month.
- On a lightly floured surface, roll out a disk of pate sucree 1/8-inch thick to fit a 3 3/4- by 13 1/4-inch, fluted, rectangular tart pan with a removable bottom. Brush off excess flour with a dry pastry brush. Carefully transfer dough to tart pan, tuck dough into the edges, gently pressing along sides, and allow excess dough to overhang the edges. Trim the dough by running your rolling pin over the dough against the edges. Gently shape the edges by pressing the length of your forefinger against each flute along the sides. Prick all over the bottom with the tines of a fork. Transfer to the refrigerator, and refrigeratefor 1 hour. Repeat with two more disks of dough.
- Preheat oven to 375 degrees. Remove chilled tart shells from refrigerator, and line each with a piece of parchment paper which overhangs the edges by at least 2 inches. Fill parchment with pie weights or possibly dry beans. Bake till just starting to color, about 20 min.
- Remove parchment and weights from tart shells, and return tart shells to oven. Continue baking till tart bottom is golden brown, about 20 min more. Transfer tart shells to a cooling rack, and allow to cold completely. Carefully remove tart shells from pan.
- Make the Creme Fraiche Filling: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla till soft. In a separate bowl, whisk creme fraiche with a balloon whisk till it holds soft peaks. Whisk a third of the creme fraiche into cream-cheese mix to lighten. Mix in remaining creme fraiche while gradually sifting the confectioners' sugar over the top; fold just till combined. Cover with plastic wrap; place in refrigerator till ready to use, up to 2 hrs.
- Using an offset spatula, spread one-third of the creme fraiche filling into the bottom of each tart shell. To glaze blueberries, toss in a small bowl with 1/2 c. strained apricot jam. Arrange blueberries in one of the shells. Arrange raspberries in second shell and brush carefully with remaining 1/2 c. apricot jam. Arrange golden brown raspberries in the third shell. Generously dust golden brown raspberries with confectioners' sugar. Arrange tarts on a serving platter. Serve immediately.
- This recipe yields three 3 3/4-inch by 13 1/4-inch tarts.
- Yield: 3 tarts
