Raspberry Custard Tart
If you prefer, you can bake the fruit along with the custard: arrange it in an even layer on the top and increase the baking time by 10 to 15 minutes. You can make puff pastry the day before and store overnight in the refrigerator. Or, use purchased puff pastry.
To freeze the extra puff pastry: Place the wrapped pieces in individual plastic freezer bags and seal. Freeze for up to 3 months. When ready to use, thaw the puff pastry, still wrapped, overnight in the refrigerator.
For the quick puff pastry:
- 3 1/2 cups all-purpose flour
- 2 tsp. kosher salt
- 4 sticks cold unsalted butter, cut into 1-inch cubes
- 2 tsp. white wine vinegar
- 1 cup ice water
- 1 cup crème fraîche
- 2 eggs
- 1/4 cup sugar
- 1 Tbs. all-purpose flour
- 1/2 tsp. kosher salt
- 1/2 tsp. vanilla extract
- 3 cups raspberries, sliced peaches or sliced apricots
To make the quick puff pastry, in the bowl of a stand mixer, stir together the flour and salt. Fit the mixer with the paddle attachment, scatter the butter over the flour mixture and mix on medium speed until the butter is the size of large peas and coated with flour. On medium-low speed, add the vinegar and then drizzle in the ice water until the flour mixture is moistened and starts to come together. You may not need all of the water.
Turn the dough out onto a lightly floured work surface, gather it into a ball and knead lightly until uniform. Roll out into an 11-by-17-inch rectangle, 1/2 inch thick. Dust off the excess flour from the surface with a clean, dry dish towel. With a short side facing you, fold the bottom third up and then fold the top third down over it, as if folding a business letter. It should now measure about 6 by 11 inches. If the dough seems warm, wrap in plastic wrap and refrigerate for 15 minutes.
Once again, roll out the dough into a 11-by-17-inch rectangle, 1/2 inch thick, and fold into thirds. Roll and fold one more time. Using the rolling pin, press the folded dough lightly on top to “lock” the folds. Cut the folded rectangle into thirds, and wrap each piece tightly with plastic wrap. For use in this recipe, refrigerate 1 piece for at least 1 hour or up to overnight. Freeze the remaining pastry (see note above).
On a lightly floured work surface, roll out the pastry into a 12-inch round, 1/8 inch thick. Loosely roll it around the rolling pin and center it over a 10-inch tart pan with a removable bottom. Unroll the dough and fit it into the pan, pressing it against the bottom and sides and allowing the excess to extend over the rim. Trim the overhang to 1/2 inch and allow it to hang over the edge. Refrigerate for 20 minutes. Meanwhile, preheat an oven to 400°F.
Prick the chilled tart shell all over with a fork. Line with aluminum foil, allowing it to overhang the edges (to prevent overbrowning), and fill with pie weights or dried beans. Bake the shell for 15 minutes, then remove the weights and foil and continue to bake until the pastry is lightly golden, about 10 minutes more.
While the tart shell is baking, in a bowl, whisk together the crème fraîche, eggs, sugar, flour, salt and vanilla until smooth. Reserve at room temperature.
Remove the tart shell from the oven and reduce the heat to 350°F. Let the shell cool slightly, then pour the crème fraîche mixture into the tart shell, return to the oven and bake until the custard is set, about 20 minutes.
Let cool completely in the pan on a wire rack, then remove the pan sides and carefully slide the tart off the base onto a serving plate. Mound the fruit on top of the custard and serve. Makes one 10-inch tart.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).