This tart is a favourite amongst our friends, Miss Two and I. Ads made two beautiful tarts for the Baby Shower that l will share with you all in the coming weeks. Today's it's a Raspberry and Pine Kernel tart that should be served with double cream and a cold glass of Champagne. It's perfect for a birthday, dinner party or celebration and there is usually a fight for the last piece of tart.
A couple of years ago we got caught up watching French Leave, about a year long cooking sojourn by UK chef John Burton Race and his family where they lived in a country villa and experienced living as the French do. We fell in love with french food and so began our culinary courtship around the world. This would be a great edition to a Christmas dinner or Christmas drinks. It was great with the party food served at the baby shower as it's tasty without being overbearingly sweet.
Prep time: Pastry + resting time 2 hours, making tart 20 min |
Cooking Time: 30 min | Serves 6-8 people
For the Sweet Shortcrust Pastry-
You'll need a mixer, large bowl, 20cm tart tin and rolling pin.
100 g Unsalted butter, chopped into 1cm cubes, plus extra for greasing.
100 g Icing Sugar
1 Free range egg
200 g Plain flour, sifted, plus extra for dusting.
100 g Ground almonds
100 g Caster sugar
100 g Unsalted butter, diced
3 Large free range eggs, beaten
3 tbsp Dark Rum
100 g of Raspberries (fresh or frozen)
100 g of Pine Kernels
how to make
Variations to recipe
If raspberries aren't in season or are to expensive use frozen ones like we did. You can also use other varieties of berries or stone fruit for something different.