Here you have my first straight food-porn post. Um, I mean the first unabashed food-porn post. A birthday nearby was the occasion for making my first tarte aux framboises.
These raspberry tarts (on a smaller scale) are one of my staples when in Paris (alongside religieuses, tartelettes au citron, mille-feuilles, tartelettes au chocolat, macarons, umm… you get the picture, n’est-ce pas? And the occasional vegetable.
No recipe for you today, just pictures. The tart was made using:
- 250 g pâte sablée (rich sweet shortcrust pastry)
- 250 ml crème pâtissière (good pastry cream with vanilla bean and a touch of kirsch, in this case)
- 120 g of fresh raspberries (at A$8/120 grams, I wasn’t going to bedeck the tart entirely with berries! If there’s a French(wo)man in the audience, I beg forgiveness for the berry-paucity)
Voilà:
It took three people a mere ten polite minutes to reduce this to crumbs.
– DM
Phwoar…. that’s some good food porn, mon ami. Did you whip up the crème pâtissière yourself?
Hehehe, thanks for the appreciation. And yes, the crème pâtissière is homemade. The pâte sablée too. Didn’t grow the raspberries though, as indicated. Maybe the strawberries ripening in my garden will make for a fully homemade tart sometime next month. 🙂
Quel délice! But I would say that, it being my favourite tart (no comments, please!) And what great photos! Was it the first time you’d made it? And what hints and tips have you got for us, since you’re keeping the recipe a trade secret? :p
I saw those raspberries at that price too. What worries me about them, is when they are that expensive, they are usually not ripe, just little, red acid drops. How were yours? The tart looks magnificent! Well done for making creme patissiere.
@Harry: I wondered if your ears would prick up when you saw raspberries! It was the first time I’ve tried my hand at doing one of the fruit tarts I love so much. I think I’ll have some future tips about crème pâtissière, as I find the recipes often don’t yield the product you expect from all those delicious tarts and mille-feuilles in France. Just need to do some testing for that first…
@Neil: absolutely, I bought the raspberries with great trepidation! Thankfully they were not particularly tart and at room temperature were decently (though not stunningly) flavoured. In part that’s why I dusted the tart with icing sugar — to help bring out some of the sweetness and aroma. Thanks for the compliment too:)
Tart looks fab. It’s a pity raspberries are so horribly expensive. When affordable, the best way to decorate with berries is to go OTT – which I can only do while at work.
Thanks Y! Strawberries would have been a cheaper option but, well, we know how rarely Aus strawberries are worth it… I’m waiting for the ones in my garden to do their thing!
That look so yummy – you could give Laurent a run for their money. I love raspberries but we don’t get them often in QLD and the supermarket ones are crap.
Oh, how delicious does that look. You got it goin on Mister!!!!! I loooooove raspberries, if you don’t then you must be shot 😉
@Goldie: Thanks… but I think you overestimate the quality of Laurent! I didn’t realise raspberries were a rarity in parts of QLD.
@Amelita: do people who don’t like crappy raspberries get shot too?!
Well now that is the exception 🙂
The tart looks delicious, do you plan on posting the recipe some time in the future. I live in Tassie with berry farms, owned by friends, just down the road so blueberries, raspberries and strawberries are readily available also I have 4 gooseberry bushes so I suppose you could say we are berry well supplied.
Hello Windwalker. The recipe in its simplest form is there. Most people have cookbooks with recipes for the two ingredients (the pâte sablée and the crème pâtissière), so it felt unnecessary to do a full write-up. 🙂 I hope you make one and enjoy!
Duncan,
That tart looks incredible. Raspberries, pate sablee and creme patissiere are 3 of my favourite foods. I hate how expensive raspberries are here too! I might have a go of this tart if I’m ever in Europe in summer again, and can blanket the whole thing in cheap cheap raspberries. Would there be any other fruits that would work well with that tart?
xox Sarah
p.s. Hehehehe at your opening sentence.
Hey Sarah;) It tasted pretty bloody good! Strawberries work wonderfully. Small blueberries. Redcurrants or blackcurrants! (The tough-skinned berries need a little softening first.) Anything that has a little acid and some fragrance, basically. Mmmmm. Bring on spring!