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 spoonful 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 pie 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 filling's body and color.
- Sugar
- Adds sweetness and helps draw juice out of the raspberries as they cook.
- Puff pastry
- Forms the flaky, buttery crust that holds the filling.
The step that matters
Boil the raspberries until the juice begins to run. Cooking the fruit with sugar softens it and releases juice before baking. Filling the tart with raw or under-cooked fruit can make the crust soggy, since the juice then leaks out in the oven.
“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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