Lunchbreak: The Refinery pastry chef Hetty Arts makes fresh raspberry tart

The Refinery

1209 N. Wells Street
Chicago
(312) 854-2970
www.oldtownrefinery.com

Fresh Raspberry Tart

Coconut Tart Shell

Ingredients:
6 oz all-purpose flour
0.85 oz sugar
1 oz Shredded coconut, toasted
4 oz butter, cubed/cold
1 egg yolk
1 fluid ounce ice water

Directions:
Combine flour, sugar, coconut in KitchenAid. Add butter and paddle until it resembles pea-sized bits.  Combine yolk, ice water.  Add to flour mixture and paddle just until dough forms. Do not overmix! Roll to 1/8” thickness. Line tart shell with dough.  Chill at least 1 hour until very firm.  Dock.  Blind bake until edges of tart are light golden.  Remove from oven. Remove beans. Cool tart completely.

Almond Filling

Ingredients:
1 oz butter, browned/cooled to room temp
8.5 oz almond flour, not blanched
5.3 oz sugar
2 eggs
5 g vanilla extract
30 g dark rum
1/4 tsp salt
1 lemon, zest only

Directions:
Paddle together all ingredients in KitchenAid until combined.  Mix on medium for 4 minutes until filling is slightly aerated.  Pipe 1/2” thick layer of filling on par-baked tart shell.  Bake until top is only slightly golden.  Remove from oven and cool completely.

Raspberry Glaze

Ingredients:
1 qt raspberries
4 fluid oz Water
4 oz sugar
1/2 lemon, zest only
1.8 oz cornstarch
2 Tbs lemon juice

Directions:
Cook raspberries, water, sugar, zest over medium until syrupy.  Add enough cold water to cornstarch to create a liquid slurry.  Whisk enough cornstarch slurry into raspberry mixture to create thick glaze.  There may be leftover cornstarch slurry!  Bring to boil, boil 1 min.  Whisk in lemon juice.  Remove from heat.  Using an offset spatula, spread a thin layer of glaze onto almond filled tart.  Chill.   Top tart with fresh raspberries, placed closely together. Portion into 12 slices

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6 comments

  • Shasha

    Really wanted to make this after seeing the segment on WGN Midday News today, but directions confusing. No oven temp listed for crust baking. No tart plate dimensions for what size pan. What does " remove the beans" mean? Didn't see any beans in recipe. What does "dock" mean? At least I know what a " slurry" is. I was going to cut the recipe in half for just 2 people, but can't figure out what size tart pan to use because recipe doesn't specify what size they used. " forgetta about it"

    • Daryl

      I saw the segment and can tell you that if you've made a tart before (or find another recipe, e.g. Julia Child gives explicit directions for these methods), then you won't find this so daunting. The tart crust usually gets baked separately after being chilled. Docking is simply pricking the bottom with a fork every 1/4 to 1/2" then using pie weights (dry beans are a substitute for pw's but you must line the crust with foil, greased side touching crust). The crust is only 1/8" thick so start checking between 4 min to 8 min for light golden edges @ 350F on bottom rack of oven. Keep in mind that because the frangipane also gets baked … continued

  • Daryl

    continued 2/2: … (I heard her say 8 minutes so I'd do this on middle rack I'm guessing here at 350F), you don't want to over bake the crust beyond "light golden edges." You likely won't go wrong with a 9 to 10" tart pan. You could make the full recipe making four 3 1/2" or 4" tarts. Even if you halve the recipe and don't have the exact pan, it will work out, the differences will be in a little more frangipane per slice and a little more fruit per slice if the pan is smaller, or a little less of each per slice if the pan is bigger. Does that make sense? And finally, Trader Joe's sells Almond Meal, or you can use a food processor using whole unblanched almonds.

  • Shasha

    Thank you, Daryl for the reply. Your instructions really help and will attempt to make this (and probably should watch the video again). Thanks!

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