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

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The Refinery

1209 N. Wells Street
(312) 854-2970

Fresh Raspberry Tart

Coconut Tart Shell

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

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

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

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

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

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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