When I first moved to Calgary 6 years ago I planted this little Charlie Brown raspberry stick into the ground that has slowly but surely been growing little by little every year. Well, this year it is finally coming into it’s own. While it still can’t compete with other raspberry groves out there, I have been very happy with the amount of berries I have been getting this year. My daughter Scarlet is out there almost every morning eating most of them off the bushes before I can even get to them but I was still able to get this nice bowlfull to make a fresh fruit tart for my husband to take to a b-b-q.
I made a pate sucree,filled it with a somewhat thin layer of pastry cream, then topped with my luscious rasberries and a few blueberries
2 C flour
3/4 c sugar
zest of 1 lemon
10 Tbsp butter, cold and cut up
1 Tbsp ice water
whirl up in the food processor, wrap in plastic wrap and put in the fridge for about an hour. Roll out and blind bake for 15 minutes at 425 and then for another 7-8 minutes. Let cool.
1 C light cream
1/8 tsp vanilla
1/8 tsp almond
2 Tbsp sugar
1 Tbsp cornstarch
2 egg yolks
bring the cream ,vanilla,almond,& 1 Tbsp sugar to a boil. Meanwhile, stir together the yolks,the other Tbsp sugar, salt and the cornstarch.Temper with the hot milk, then pour back into the pot and cook over low heat,stirring the entire time, until thickened-maybe 3 minutes. Cool in an ice bath or cover with wrap and place in the fridge.
When cool, spread into the tart chell and cover with the fruit of your choice. I lightly glazed mine with some pansy jam to give it a nice sheen and in the end I sprinkled some toasted almond slices on top