July 4th Red, White & Blue Tart

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Buon Giorno Ladies & Gentlemen,

Though this dessert originally has originated in Savoy, in the French Alpine region close to Switzerland, and was originally made with Savoy rasberries, I have made it for July 4th while living in Manhattan while attending NYU for my Journalism Masters, which is why I posted it in NYC Northeastern Section; and I prepare it with blueberries, strawberries and whipped cream. Its´ French name is Tarte De Savoie Aux Framboises.

8 servings ... 

*** Pâte Sucrée Dough 

6 tablespoons of Strawberry Marmalade 
1  tablespoon rasberry or strawberry liquor or Brandy of choice ( Kirsch works nicely ) 
1/4 tsp. unflavored gelatin
2/3 cup whole milk
One 2 Inch piece of vanilla bean, cut in half lengthwise
2 large egg yolks
2 tblsps sugar
1 tblsp corn flour
1/3 cup chilled whipping cream 
2 half pints of strawberries
1 half pint of blueberries 
Powdered confectionary sugar for sprinkling 

Pâte Sucrée Dough 
Makes 1 crust

1 cup unbleached all purpose flour
2 tblsps. sugar
1/2 tsp. salt
1 stick sweet butter room temperature sliced into pieces
2 large egg yolks, beaten to blend

1) combine the first 3 ingredients in a bowl and stir to combine well
2) add the butter and cut in, using pastry blender or fingertips, until the mixture resembles a coarse type meal
3) add the yolks and stir with fork until moist lumps form
4) gather the dough into oval balls and flatten into disks
5) wrap the disks of dough in plastic wrap and chill until firm - for 30 minutes
6) let soften slightly at room temperature before using

the tart 
 1) PREHEAT OVEN 375 farenheit 
2) line a 9" square baking pan with 2 inch side high sides with foil
3) place dough in pan and press out to 1/4 inch thickness over bottom and 1 inch up sides of the pan and freeze crust until firm, for a half hour.
4) line crust with foil
5) fill with dried beans or paperweights and bake until the sides are set 20 minutes
6) remove the beans and foil
7) continue baking the crust until it is golden about 15 minutes
8) spread the strawberry jam ( I make home made marmalade from the strawberries from fresh strawberries ) evenly over the bottom of the crust. Bake until the marmalade is set.
9) cool the crust
10) combine the strawberries and gelatin in little bowl
11) let stand until gelatin softens 10 minutes
12) bring milk and vanilla bean to a boil in sauce pan
13) mix the yolks, 2 tblsps of sugar and corn flour in another bowl
14) gradually add hot milk mixture whisking and blending until thickened 1 or 2 minutes
15)  whisk constantly until thickened
16)  remove from heat, and add the strawberry mixture and stir until gelatin dissolves
17) let pastry stand and cool however, not set & whisk occasionally
18) remove the vanilla bean from pastry cream and beat whipping cream in medium bowl until medium firm peaks form 
19) fold cream into the pastry cream in prepared crust in two additions
20) the layer shall be thin
21) chill until cream is firmly set for 2 hours
22) mound the blueberries and the strawberries over the cream in form of the USA FLAG AND SPRINKLE LIGHTLY WITH CONFECTIONER´s SUGAR ...

It is a gorgeous looking tart ... and not too sweet ... Perfect with an Iced Espresso or Cappucchino or Chilled Sparkling Rosé semi sweet wine ... 

Happy 4th,
Ciao, Margi.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: July 4th Red, White & Blue Tart Posted: 30 June 2012 at 05:52
	Buon Giorno Ladies & Gentlemen, Though this dessert originally has originated in Savoy, in the French Alpine region close to Switzerland, and was originally made with Savoy rasberries, I have made it for July 4th while living in Manhattan while attending NYU for my Journalism Masters, which is why I posted it in NYC Northeastern Section; and I prepare it with blueberries, strawberries and whipped cream. Its´ French name is Tarte De Savoie Aux Framboises. 8 servings ... *** Pâte Sucrée Dough 6 tablespoons of Strawberry Marmalade 1 tablespoon rasberry or strawberry liquor or Brandy of choice ( Kirsch works nicely ) 1/4 tsp. unflavored gelatin 2/3 cup whole milk One 2 Inch piece of vanilla bean, cut in half lengthwise 2 large egg yolks 2 tblsps sugar 1 tblsp corn flour 1/3 cup chilled whipping cream 2 half pints of strawberries 1 half pint of blueberries Powdered confectionary sugar for sprinkling Pâte Sucrée Dough Makes 1 crust 1 cup unbleached all purpose flour 2 tblsps. sugar 1/2 tsp. salt 1 stick sweet butter room temperature sliced into pieces 2 large egg yolks, beaten to blend 1) combine the first 3 ingredients in a bowl and stir to combine well 2) add the butter and cut in, using pastry blender or fingertips, until the mixture resembles a coarse type meal 3) add the yolks and stir with fork until moist lumps form 4) gather the dough into oval balls and flatten into disks 5) wrap the disks of dough in plastic wrap and chill until firm - for 30 minutes 6) let soften slightly at room temperature before using the tart 1) PREHEAT OVEN 375 farenheit 2) line a 9" square baking pan with 2 inch side high sides with foil 3) place dough in pan and press out to 1/4 inch thickness over bottom and 1 inch up sides of the pan and freeze crust until firm, for a half hour. 4) line crust with foil 5) fill with dried beans or paperweights and bake until the sides are set 20 minutes 6) remove the beans and foil 7) continue baking the crust until it is golden about 15 minutes 8) spread the strawberry jam ( I make home made marmalade from the strawberries from fresh strawberries ) evenly over the bottom of the crust. Bake until the marmalade is set. 9) cool the crust 10) combine the strawberries and gelatin in little bowl 11) let stand until gelatin softens 10 minutes 12) bring milk and vanilla bean to a boil in sauce pan 13) mix the yolks, 2 tblsps of sugar and corn flour in another bowl 14) gradually add hot milk mixture whisking and blending until thickened 1 or 2 minutes 15) whisk constantly until thickened 16) remove from heat, and add the strawberry mixture and stir until gelatin dissolves 17) let pastry stand and cool however, not set & whisk occasionally 18) remove the vanilla bean from pastry cream and beat whipping cream in medium bowl until medium firm peaks form 19) fold cream into the pastry cream in prepared crust in two additions 20) the layer shall be thin 21) chill until cream is firmly set for 2 hours 22) mound the blueberries and the strawberries over the cream in form of the USA FLAG AND SPRINKLE LIGHTLY WITH CONFECTIONER´s SUGAR ... It is a gorgeous looking tart ... and not too sweet ... Perfect with an Iced Espresso or Cappucchino or Chilled Sparkling Rosé semi sweet wine ... Happy 4th, Ciao, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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