Raspberry tarts with pine nut cream filling
Raspberry tarts with pine nut cream filling recipe in the pie category
Recipe ingredients:
- Pastry:
- 2 cups unbleached all−purpose flour
- 1/3 cup granulated sugar
- 10 tablespoons, 1 1/4 sticks, unsalted butter, cold, cut into small pieces
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- Filling:
- 3/4 cup pine nuts
- 1/2 cup, 1 stick, unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup unbleached all−purpose flour
- 2 tablespoons kirsch
- Topping:
- 3/4 cup apricot jam
- 1/4 cup water
- 3 cups fresh raspberries
Recipe method:
- To make the pastry, process the flour, sugar and butter in a food processor fitted with the metal blade until the mixture resembles coarse meal.
- Add the water and lemon juice.
- Using repeated pulses, process until the dough starts to gather into a ball.
- Wrap in plastic wrap and refrigerate 1 hour.
- Roll out the dough 1/8 inch thick on a lightly floured surface.
- Line eight 4 1/2 inch tart pans with the dough.
- Trim and crimp the edges. Freeze for 15 minutes.
- Preheat the oven to 375 degrees F.
- Line the tart shells with parchment paper and weight with dried beans or pie weights.
- Bake on a baking sheets just until edges begin to brown, about 15 minutes.
- Remove the beans and paper and let cool.
- To make the filling, process the pine nuts in a food processor fitted with a steel blade until very finely chopped.
- Add the butter, sugar, eggs, flour and kirsch and process 1 minute.
- Spoon the filling into the tart shells almost to the tops.
- Bake until the filling is puffed and brown and shells are golden, 15 to 20 minutes.
- Let cool to room temperature and then remove tarts from pans.
- To make the topping, heat the apricot jam and water in a small saucepan until melted and smooth.
- Dip each raspberry into the glaze to coat it and arrange raspberries over the tarts to cover completely.
- Serve within several hours.
Tags: raspberry, tarts, pine, nut, cream, filling, recipe, pie, recipes, cooking