Raspberry tart! (Or, misadventures in cooking)

[osprey_archer]

I made a raspberry tart! And by tart, I mean that it looked tart-like as long as I left it in my grandmother's adorable baby glass pie pan, and collapsed into many disparate pieces in the process of moving to the plate. HOWEVER it was still delicious and tart and sweet and raspberryful, so we will count this as a win.

And next time, I may not attempt to make a tart with shortbread crust.

We had some extra shortbread dough left over, so I stuffed it with chocolate chips and sprinkled the tops with cocoa. The chocolate chips? Delicious. The cocoa? Burnt black in the oven. Next time, it will go on after the baking.

Next week's adventures in baking: white chocolate chip orange cookies! They will be fantastic!

Comments

[entwashian.livejournal.com]

Fun! And delicious! :D

[isiscolo.livejournal.com]

Aw, short crust is tasty! The recipe I have uses a bit of egg, which I think helps bind it together.

[osprey-archer.livejournal.com]

It is! My mother suggested that I just put too much butter in it, so I'll be a little less enthusiastic with the butter next time and see how that goes.

How much egg is a bit of egg?

[osprey-archer.livejournal.com]

Two of the best things in the world!

[asakiyume.livejournal.com]

I think you'd really enjoy making a Bakewell tart. (http://www.npr.org/2012/07/04/156200880/a-pie-for-all-regions-serving-up-the-american-slice) We made it here, and everyone enjoyed it.

[osprey-archer.livejournal.com]

She says it's a good breakfast pie! I'm already sold! (Plus, almonds and raspberry are always a good combination. I put a little almond extract in the crust - I think this contributed to the general deliciousness.)

[bogwitch64.livejournal.com]

Raspberry tart...with shortbread crust. One of my very favorite things in all the world!!!

[osprey-archer.livejournal.com]

If only I could send you a bite through the internet!

[isiscolo.livejournal.com]

RTTP! (Raspberry Tart Transfer Protocol)

[isiscolo.livejournal.com]

It is one large egg in a batch of pastry to make four 9.5" shells. In practice I use one medium egg (I get medium/small eggs from the farmer's market) and cut the recipe in half to make two, and I sometimes hold back a spoonful to use as egg wash on the bottom. The recipe I use is from Healy and Bugat's Mastering the Art of French Pastry (although I have also used Julia Child's recipe) and for four shells it uses 1 pound of butter, 650g/4.75 c flour, 4 tsp sugar, and 7 Tbsp cold water (I usually add more to help things cohere, but make sure to let the dough rest in the fridge to relax the gluten.)

[osprey-archer.livejournal.com]

Wow. That's a lot of pies!

[isiscolo.livejournal.com]

I usually divide the dough into quarters, make one pie, and freeze the rest of the dough for later use.