Fresh Living
Tuesday, June 18 2013, 08:31 AM MDT
Raspberry Tart
Draper's newest bakery, BAKE 360 teaches us how to make this cookie-like pastry perfect for summer! Visit them on Facebook here.

As Aired On August 1 2012
Recipe Courtesy Of Baked 360

Sweet Tart Dough Ingredients:
1 cup & 2 tbsp unsalted butter at room temperature
1 cup sugar
¼ tsp salt
2 large eggs at room temperature
3.5 cups all purpose flour


3.)    Cream butter and sugar together.  Scrape bowl and slowly mix in eggs. Cream again and mix in flour and salt. 
4.)    Chill for two hours before forming into tart shells.  Bake shells at 325 degrees for approximately 10 minutes (may vary by oven) until golden brown.

Pastry Cream Ingredients:
2 cups whole milk
½ vanilla bean
¼ tsp salt
4 tbsp cornstarch
½ cup and 1 tbsp sugar
4 egg yolks
4 tbsp unsalted butter

5.)    Mix sugar, cornstarch and salt together, stir with whisk.  Combine milk and vanilla bean in a saucepan and bring to scald. 
6.)    Add egg yolks to sugar mixture and whisk until incorporated.  Add half of the scalding milk to egg mixture slowly while whipping.  When half of the milk has been added, poor egg mixture into the saucepan with milk and return to stove. 
7.)    Over low heat, stir constantly until thick.  Remove from stove, add butter and stir with whisk until incorporated.
8.)    Cover and refrigerate for two hours before use.

Candy Glaze:

½ cup sugar
3 tbsp water
2 tbsp corn syrup

3.)    Combine ingredients in a saucepan over medium heat. Using a candy thermometer, bring mixture to 310 degrees or hard crack.
4.)    Pipe pastry cream into cool tart shells following a concentric circle starting in the middle.  Place raspberries in concentric circles starting on the outside.  Drizzle candy glaze using a fork.

(Copyright 2012 Sinclair Broadcasting Group.)
Raspberry Tart

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