Raspberry Tart
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling
Boil the raspberries with the sugar and a tablespoon or two of water until the juice begins to run.
Assemble and bake
Roll out the puff pastry thinner in the middle than at the edges and place it in a small pie pan.
Fill the crust with the stewed raspberries.
Bake without a top crust at 400°F (200°C) for about 15 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raspberries
- Provide the main fruit flavor and, once stewed, the bulk of the filling.
- Sugar
- Sweetens the raspberries and helps draw out their juice when boiled.
- Puff pastry
- Forms the crust, which puffs and browns in the oven around the filling.
The step that matters
Rolling the crust thinner in the middle. Thin pastry in the middle and thicker edges keeps the base from staying soft and wet under the filling, while the rim still rises and browns.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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