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raspberry tart seeds

Preheat the oven to 425 degrees F. In a bowl, stir the raspberries, 2/3 cup sugar, the vanilla seeds and lemon juice. Let sit for 15 minutes. Strain (save the liquid for a cocktail mixer).

Using a 3-inch cutter, cut 18 circles from the pie dough. Dollop 2 tsp. berry mixture on each. Brush the edges with beaten egg and fold in, pressing to seal.

Using a spatula, transfer the tarts to a parchment-lined baking sheet; dollop with the butter. Brush the dough edges with more egg; sprinkle with sugar. Bake until bubbling, about 15 minutes.

FOR THE DOUGH
11⁄2 cups (190 g) all-purpose flour, plus more for rolling out the dough
1⁄2 cup (65 g) confectioners’ sugar
1⁄4 teaspoon kosher salt
11⁄2 tablespoons poppy seeds, plus more for garnish, if desired
1 stick (4 ounces/115 g) unsalted butter, cut into cubes and frozen, plus 1 tablespoon kept soft for buttering the tart pan
1 large egg, lightly beaten
6 ounces (170 g) fresh raspberries, for topping
6 ounces (170 g) white currants or more raspberries, for topping

Make the lime curd: Place a fine-mesh sieve over a medium bowl and position it near the stovetop. Bring a pot of shallow water to a gentle simmer.

Method

Place a piece of plastic wrap directly onto the surface of the curd. Let it cool to room temperature, then refrigerate until chilled, at least 4 hours. The curd may be made up to 2 days in advance.

FOR THE LIME CURD
5 large egg yolks
2⁄3 cup (135 g) granulated sugar
11⁄2 tablespoons lime zest
1⁄2 cup (120 ml) fresh lime juice (from about 5 juicy limes)
1⁄8 teaspoon kosher salt
1 stick (4 ounces/115 g) unsalted
butter, cut into 8 pieces

Raspberry tart seeds

Mix in the egg yolks one at a time, then sift in the flour and salt.

To make the pastry, combine the butter, sugar and vanilla in a large bowl and beat until creamy.

For the poppyseed pastry
200g butter
200g caster sugar
a little squirt of vanilla extract
6 egg yolks
400g plain flour
pinch of salt
4 tbsp poppy seeds

Remove the tin from the fridge. Place some wrinkled baking parchment and baking beans in the case and blind bake for 20 minutes. When the pastry is firm, remove the paper and beans and cook for a further 5 minutes.

It was my friend Amy’s birthday a few days ago and she was coming to London for a few days, so I offered to bake her something for her birthday. We decided on a lemon and raspberry tart and I chose this recipe from Lorraine Pascale’s book, Baking Made Easy.