Raspberry Tart (Emeril Lagasse) Recipe

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Raspberry Tart (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
1023
Calories
Total time
20
Minutes
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Ingredients:

  • 1 cup whole milk
  • 1/2 vanilla bean , halved lengthwise
  • 1/3 cup sugar
  • 3 large egg yolks
  • 1/2 cup apricot jam
  • 2 tsp kirsch or brandy
  • 1 (10-inch) pastry crust , fully baked in a tart pan with a removable bottom, recipe follows
  • 1 to 1 1/2 pints fresh raspberries
  • 1 1/2 cups all-purpose flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 4 oz (1 stick) cold butter , cut into 1/4-inch pieces
  • 2 tbsp solid vegetable shortening
  • 2 to 3 tbsp ice water

Directions:

  1. To make the pastry cream, in a medium pot combine the milk and vanilla bean, scraping the vanilla seeds into the pot. Scald over medium heat. Remove from the heat.
  2. In a medium bowl, mix the sugar and flour. Add the egg yolks and beat until pale yellow and frothy. Whisking constantly, add 1/3 cup of the hot milk to the egg mixture, then beat back into the hot milk. Return to medium heat, and whisking constantly, cook until thick, 3 to 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl, and discard the vanilla bean. Stir in the butter. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 2 hours.
  3. In a small saucepan, combine the jam and kirsch and heat until dissolved. Remove from the heat and let cool slightly.
  4. Spread the pastry cream evenly over the pastry crust. Arrange the fruit in an even, decorative pattern over the cream and brush with the jam glaze. Let sit for 10 minutes before serving.
  5. Wine Pairing: Banfi Brachetto d' Aqui, Italy
  6. Basic Sweet Crust:
  7. Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for at least 30 minutes.
  8. Preheat the oven to 400 degrees F.
  9. On a lightly floured surface, roll out the dough to fit into a 10-inch tart pan with a removable bottom. Press the dough into the pan and cut until trim with the edges. Line with parchment pastry and pie weights or dry beans, and bake until set, 12 to 15 minutes. Remove the paper and weights and bake until golden brown, 10 to 15 minutes.
  10. Remove from the oven and cool on a wire rack until ready to fill.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1022.6 Kcal (4281 kJ)
Calories from fat 695.27 Kcal
% Daily Value*
Total Fat 77.25g 119%
Cholesterol 262.71mg 88%
Sodium 331.65mg 14%
Potassium 324.68mg 7%
Total Carbs 75.56g 25%
Sugars 24.34g 97%
Dietary Fiber 7.5g 30%
Protein 11.77g 24%
Vitamin C 22.8mg 38%
Vitamin A 0.8mg 26%
Iron 2.7mg 15%
Calcium 124.9mg 12%
Amount Per 100 g
Calories 308.73 Kcal (1293 kJ)
Calories from fat 209.91 Kcal
% Daily Value*
Total Fat 23.32g 119%
Cholesterol 79.31mg 88%
Sodium 100.13mg 14%
Potassium 98.02mg 7%
Total Carbs 22.81g 25%
Sugars 7.35g 97%
Dietary Fiber 2.26g 30%
Protein 3.55g 24%
Vitamin C 6.9mg 38%
Vitamin A 0.2mg 26%
Iron 0.8mg 15%
Calcium 37.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.1
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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