Tuesday, November 27, 2012

Raspberry and Pine Kernel Tart- Tuesday's in the Kitchen.



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



ingredients

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.

For filling-
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
  1. Place butter and icing sugar in a mixing bowl and beat together until soft and pale in colour. Add the egg and beat the mixture until smooth, before folding in the flour. Roll the dough into a ball, wrap in Glad wrap and allow to rest in the refrigerator for about two hours.
  2. Dust your bench with a little flour, unwrap the dough and grease tart tin. Roll out pastry about 5mm thick.
  3. Grease a 20 cm flan tin with butter, then dust with flour, shaking out the excess. Roll out pastry and use to line the prepared tart tin. Refrigerate until it's needed.
  4. For the filling- place the ground almonds and sugar in a large bowl and add diced butter. Beat the mixture to a smooth paste, then gradually add the eggs and rum.
  5. Preheat the oven to 200 degrees.
  6. Take the tart base out of the refrigerator and fill it with the almond mixture. Sprinkle the raspberries and pine kernels evenly over the top of tart. Push them down into the mixture gently. Bake in the preheated oven for about 30 minutes.
  7. Remove tart from the oven and allow to cool before cutting it. Serve with double cream.

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.

enjoy!


I would love to know what you are baking- comment below- send me a picture- or maybe a link, here or email to poppyfoxathome@gmail.com. If you have a favourite recipe share it


x Mummafox



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