This is a easy tart to prepare and can be made several hours ahead to serve later in the day. Blueberries can also be used. To serve 8.
3 large egg yolks
3/4 cup of crème fraîche
3 Tbsp of sugar
1 pâte sablée shell, prebaked
1 pint of fresh raspberries
2 Tbsp of confectioners’ sugar
- Preheat the oven to 375°F.
- Place the egg yolks in a large bowl and beat with a fork.
- Add the crème fraîche and the sugar mix until well blended.
- Pour the mixture into the cooled pastry shell.
- Carefully arrange the berries in a single layer on top of the cream.
- Place in the center of the oven and bake until the cream filling begins to set, about 15 minutes.
- Sprinkle evenly with the confectioners’ sugar.
- Allow to cool thoroughly before serving.
For 2 galettes – 10 1/2 inch pie pans.
3 cups of all purpose flour
2 1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt
1 egg & 1 egg yolk beaten
1 cup of roasted pecan (ground in food processor)
- Combine the ingredients in a bowl and work until you can form a ball that holds
- Place on the table and smear the mixture with the palm of your hand a few times.
- Divide into 2 pieces. Reserve one piece and refrigerate.
- Roll the other into a 12 inch round about 1/4 inch thick.
- It helps to roll the dough on a plastic sheet that provides good support when the dough is lifted around the rolling pin, then unrolled into the pie shell. This step can be tricky when the dough is too soft since it breaks easily.
- Either refrigerate it for a while or simply press the dough in the pie pan by hand.
- Make a border about 1/2 inch high (thicker at the base for preventing border from collapsing during cooking).
- Cut off any dough above that and reserve with the other half of the dough in the refrigerator for another pie.
- Refrigerate until firm while preheating the oven at 400°F.
- Cook for 12 to 15 minutes.
- For a different dessert cook the shell entirely for about 25 minutes.
- Fill with crème patissière and top with fresh berries.