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Raspberry Jam:
Place the frozen unsweetened raspberries and the sugar in a small saucepan and
bring to a boil over medium heat. Reduce the heat and simmer, stirring
occasionally, for about 15 to 20 minutes or until most of the liquid has
evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You
should have about 1 cup of preserves. Stir in the 1 tablespoon raspberry
preserves and add a drop
or two of lemon juice. Cover and place in the refrigerator while you make
the crust. (This jam can be made several days ahead and stored in the
refrigerator.)
Pate Brisee:
In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream
through the feed tube until the pastry just holds together when pinched. Add
remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your
work surface, gather it into a ball,
cover with plastic wrap, and refrigerate for about one hour to
chill the butter and allow the gluten in the flour to relax.
Once the pastry has
chilled, remove from refrigerator and place on a lightly
floured surface. Roll the pastry into an 11 inch (28 cm) round.
To prevent the pastry from sticking to the counter and to ensure uniform
thickness, keep lifting up and turning the pastry a quarter turn as you roll
(always roll from the center of the pastry outwards to get uniform thickness).
Transfer the pastry to a parchment paper lined baking sheet. Spread the
raspberry jam over the pastry, leaving about a 2 inch (5 cm) border. Gently fold
the edges of the pastry up and over the filling, pleating as necessary, to form
an 8 inch (20 cm) round. Make sure to seal any cracks in the pastry.
Bake the tart in a preheated
400 degree F (205 degree C) oven for about 30 minutes or until the pastry
is golden brown. Remove from oven and place on a wire rack to cool.
Sprinkle with chopped walnuts or almonds and dust the top of the crostata with
powdered sugar. Serve plain or with softly whipped cream or vanilla ice cream.
Note: To
toast the nuts: place on a baking sheet and bake in a 350 degree F (177 degree
C) oven for about 8-10 minutes or until lightly browned and fragrant.
Makes one - 8 inch
(20 cm) Crostata.
References:
De Laurentiis,
Giada. 'Everyday Italian'. Clarkson Potter/Publishers. New York: 2005.
Walter, Carole. 'Great
Pies & Tarts'. Clarkson Potter/Publishers. New York:1998.
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