Oléron Berry Tart

Total Time: 5 hrs 40 mins Preparation Time: 40 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 1/2 cups sifted flour
• 1/4 cup sugar
• 1/4 lb sweet butter
• 2 tablespoons cream
• 1 egg yolk
• 3/4 cup blanched almond
• 3/4 cup sugar
• 3 tablespoons butter, softened
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 4 cups fresh raspberries

Recipe

• 1 pastry.
• 2 combine flour and sugar in a bowl, cut butter into flour/sugar mixture, toss then rub with your fingers until it resembles corn meal.
• 3 combine cream and egg yolk and add to the butter/sugar/flour mixture.
• 4 lightly mix until it forms a ball, add a little water if necessary to hold it together (1 or 2 tablespoons at the most).
• 5 sprinkle flour on a board and gently knead the dough with the heel of your hand until the flour has been worked through.
• 6 wrap ball of dough in plastic and refrigerate for 3 hours.
• 7 after 3 hours, remove dough and allow to sit at room temperature for about 10 minutes.
• 8 roll the dough into an 11-inch circle and line an 8- or 9-inch tart pan with a removable bottom.
• 9 be careful not to pull the edges.
• 10 place prepared crust in the freezer for 10 minutes.
• 11 preheat oven to 350 degrees.
• 12 line the frozen tart shell with foil and fill with dried beans to weigh it down.
• 13 bake 20minutes that remove foil and beans and return to the oven for 4 or 5 minutes or until golden.
• 14 cool while preparing filling.
• 15 filling.
• 16 process almonds and 3 tablespoons of the sugar in a food processor to a fine powder.
• 17 cream butter and remaining sugar.
• 18 add egg yolks and sir until smooth.
• 19 add the ground almond sugar mixture and the vanilla.
• 20 spread almond cream into the baked and cooled tart shell.
• 21 arrange 2 cups of the raspberries over the top of the cream.
• 22 sprinkle with 2 teaspoons sugar and bake at 350 for 40 minutes.
• 23 remove from oven and cool for 2 hours.
• 24 when you are ready to serve, cover with the remaining 2 cups of raspberries.
• 25 optional glaze: melt 2 tablespoons of currant jam and 1 tablespoon water in a pan and allow to cool, then brush over fresh berries.