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Title: Raspberry Custard Tart (Also Apple Almond Variation)
Submitted by: sness - June 21, 2006
Pate Sablee (Crust)
2 cups flour
¼ tsp salt
1 cup confectioner’s sugar
¾ cup butter
2 eggs
Cut butter into dry ingredients to make fine crumbs. Beat the eggs, then stir into the flour mixture just to moisten. Pat into the bottom of tarte or springform pans. Makes 2-10½" tarts.
Raspberry Custard Filling
3 egg yolks
¾ cup cream
3 T sugar
1 tsp vanilla
2 cups raspberries
Beat yolks with wire whisk. Stir in cream, sugar and vanilla. Spread raspberries on pate sablee, then pour custard over. Bake at 375° for 15 - 20 minutes.
Apple Almond Filling
3 egg yolks
¾ cup cream
5 T sugar
½ tsp almond extract
slivered almonds
thinly sliced apple
Beat yolks with wire whisk. Stir in cream, sugar and vanilla. Pour into crust. Carefully arrange apple slices in overlapping circles on pate sablee, then sprinkle with slivered almonds. Bake at 375° for 40 minutes.
2 cups flour
¼ tsp salt
1 cup confectioner’s sugar
¾ cup butter
2 eggs
Cut butter into dry ingredients to make fine crumbs. Beat the eggs, then stir into the flour mixture just to moisten. Pat into the bottom of tarte or springform pans. Makes 2-10½" tarts.
Raspberry Custard Filling
3 egg yolks
¾ cup cream
3 T sugar
1 tsp vanilla
2 cups raspberries
Beat yolks with wire whisk. Stir in cream, sugar and vanilla. Spread raspberries on pate sablee, then pour custard over. Bake at 375° for 15 - 20 minutes.
Apple Almond Filling
3 egg yolks
¾ cup cream
5 T sugar
½ tsp almond extract
slivered almonds
thinly sliced apple
Beat yolks with wire whisk. Stir in cream, sugar and vanilla. Pour into crust. Carefully arrange apple slices in overlapping circles on pate sablee, then sprinkle with slivered almonds. Bake at 375° for 40 minutes.