Raspberry Tart, Baked by Anna Olson!
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- Опубликовано: 24 авг 2020
- Raspberry Tart is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 cm) tart
Servings: 8 to 10
Prep Time: 25 minutes
Cook Time: 1 hour
Ingredients
1 recipe Pate Sucree dough, chilled
½ cup (112 g) unsalted butter, at room temperature
½ cup (100 g) granulated sugar (caster sugar)
¼ cup (30 g) icing sugar
1 large egg
1 egg yolk
3 Tbsp (45 mL) whipping cream (35% or higher)
2 Tbsp (30 mL) brandy (optional)
1 tsp (5 mL) vanilla extract
1 3/4 cups (180 g) ground almonds (almond meal)
½ cup (60 g) cake & pastry flour
1 cup (250 mL) fresh raspberries
icing sugar, for dusting
Directions
1. On a lightly floured work surface, lightly knead the dough to soften it, and then roll it out into a circle just over ¼-inch (6 mm) thick. Lightly dust a 9-inch (23 cm) removable-bottom fluted tart pan with flour and press the pastry into the pan, trimming the edges. Chill the shell for 30 minutes.
2. Preheat the oven to 350 F (180 C). Place the chilled shell on a baking tray and dock the bottom of the pastry with a fork. Bake the pastry for about 20 minutes, until it has browned just a little at the edges. Allow the pastry shell to cool while preparing the filling (the shell does not have to be completely cooled before filling.)
3. Beat the butter, granulated sugar and icing sugar by hand until smooth. Beat in the egg and egg yolk, then beat in the cream, brandy (if using) and vanilla. Add the ground almonds and flour and stir until smooth. Pour this into the baked shell and dot with the fresh raspberries, pressing them in slightly but not so they are submerged. Bake the tart for about 40 minutes, until the frangipan filling is set (no longer jiggles). Cool the tart in its tin to room temperature and then chill completely before serving.
The tart will keep, refrigerated, for up to 3 days.
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#OhYum #RaspberryTart #TartRecipe 
Хобби
For those of you asking for the Pate Sucree recipe, you can find it here: www.foodnetwork.ca/recipe/pate-sucree/16558/ ENJOY!
Thank you.
😋 Thank you Anna!
Dearest ANNA. Thank you for your lovely tutorials. I have a question please. I followed the dough recipe exactly like you made it! Although I refrigerated it (in pie tin ready to bake) overnight, it still shrunk on the sides. Could you please help! Thank you 😊
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link not working 😭
I looks so good! I bet it taste good too! I love how clean you work and how professional you are! ❤ watching your baking videos is so theraputic.
Thank you Anna for sharing your amazing recipes. I really appreciate your passion, confidence and love for baking! Greetings from Hong Kong❤️
Thank you for sharing this recipe! This tart looks absolutely stunning!!!😊😋🤗
I’m so used to tarts being filled with some kind of custard or cream. This is so much better! I love it!
I’ll be making this next week. It looks amazing.
Thanks for the recipe Chef Anna! It taste like heaven! This is one of my fave desert 👏👏👏
Looks delicious. Thank you for sharing 😍
Absolutely wonderful! ♥️
Looks yummm! Will have to try that soon❤️
I literally watch every video Anna and never comment, but I am today. I first saw your show on food network and loved your presentation of how to bake. I learned so much from you and have been inspired to bake so much more because of you! Thank you 😉
Oh Yum Anna!!
Thank you very much for this delicious recipe!
I really love your videos!!
Have a wonderful week!
Greetings from an Argentinian in The Netherlands!
Making my own pastry crust intimidates me but thanks to you Anna, I got my confidence back! 💪🤞💗
Always believe in yourself!
Siempre es un placer ver tus recetas .
Your confidence while making all these amazing pastries...is what I adore...
I really look to you Chef Anna...
You're a blessing...dear, Asante!!(thanks) lots of love from Kenya 🇰🇪😍🥰😘
What a sweet comment 🥰
Delicious! Thank you very much Ana!!!
Thank you for sharing this. Cheers from Colombia.
My favourite pastry chief, Anna you make amazing baking 💓
Very nice 👌
Thanks for sharing
Thanks a lot for teaching us your mouthwatering recipes
I love your videos! So articulate and enjoyable. Love from India!❤☺
Outstanding!!!! i will make it
Thank you
Thanks for sharing this yummy recipe!
Love ❤️ the details, by the way your kitchen space is beautiful 😮
Made apple tarte Tatine and loved it. Was delicious.
Hello Anna,
I love tarts and I'm sure now I can make them thanks to you🤗
Also when I hit the lottery I would love to have a kitchen room like urs lol
💖 🥇
Looks delicious tyvm 💖
Thx for lovely respi ❤
Wow that looks super 👌🏻
Hice esta receta y quedó perfecta.La recomiendo.Es sabrosa.
Your recupes are amazing
Beautiful!
Love this tart ❤️😃
Wow so delicious and tasty 😋 i loved the way how you cook 🥰
Looks delicious 😍
Hmmm yummmm again !!! 👏👏👏
Looks so yummy
Mmm looks delicious Anna.❤👍
I Like your recipes and it almost simple ingredients It is within everyone's reach and found in every home ,
🌹I Like tour explanation
So professional as usual.
In the past you couldn’t get me near Raspberries, however, a friend of my Brother let him pick all the berries he could and I have been making Raspberry Ice Cream in my Breville Ice Cream Machine all Summer Long for my 80 year old mother. She simply adores it and I have to say for someone like me that has never care for these berries, well, I think it is the best Ice CreamI have ever tasted & it will go even better tonight with this delicious Raspberry Tart that I hope will turn out half as good looking as yours!
Thanks so much for so many Recipes and all the tips you give us along the way. I sure do appreciate your help.
Jill,🍑
P. S. Can I use Frozen Berries in this recipe? They were not mashed or otherwise processed before I had to freeze them.
This looks so delicious! Will give it a try when summer is here in the Southern Hemisphere.
Don’t try to make this according to her guidance. It will not turn out correctly. I’ve tried & my culinary mentor said this isn’t even the traditional way of preparing it. Her measurements are off, ingredients are missing & you will have a mess on your hands. Get The Pie & Pastry Bible. It will actually guide you how to execute it this.
@@blackwinter963you are probably right. Her written recpie is different from the one she is making here. Doesnt tell use how much butter and icing sugar in the 1st step.
I used to really like her videos, but now that im actually about to attempt this, i think im being mislead.
Will look into something else
Looks soo Yummii omg
OMG I want your baking center !!
Woow yum
Professional: “it really does have a professional look to it”
Me: who else have all those ingredients in drawers and suck huge quantities?
Yup, it has a professional look to it because it was made by a professional.
😍😍 not sure my version could look so professional, but I’m inspired to try.
Thank you. ❤️
Don’t try this version. You will fail. The ingredients don’t add up. She is missing key ingredients for this specific type of crust. There is a book by Rose Levy, Pie & Tart Bible I believe where you can get the true version of this.
It just looks so perfect!!
It really does!!
Absolutely agree! ♥️
Wow,its delicious 👌🎂
I like it 😍 but I like your kitchen more 😍 it’s my dream kitchen 😍
Anna Olson yummy dessert 🤤❤
this is so delicious and tasty
Perfect and yummy 😋 😋 😋
I have bake some already from your recipes
Oh I am so insanely jealous of your kitchen set up! Bakers dream
Thank you Anna
Ωραιο !!!👏👏👏💕💕💕💗
Super Cheif Ana Olson it's realy and gorgeously 🙌
Oh yum 👍
Hello Anna ,my favorite keep safe
Mmmmmm délicieux
This raspberry tart is super beautiful !!!
Right?! I was like 😍
Do you think it would be OK to increase the raspberries a bit? This looks so delicious! I love her kitchen stage!!!
Yummy
Yum yum😋😋
Very nice 👌
Aww my favourite in AFC✨
I would really love to make this can I use plain or self raining flour for the pastry thanks
Hi Anna. Thank you for your outstanding job. Can I substitute raspberries with strawberries or blueberries?
Hi.... thanks for your recipe....I already try... it's very nice👍👍👍
What is the texture of thefilling
@@zidazahrancooking659 soft 👍👍👍
@@merrybakerscakecookiesbrea6509 the crust still crunchy??even after fewdays?
@@zidazahrancooking659 oh....after bake..we eat for that time..😊
Learned a lot from U ~
Omg 😍
Thumbs ☝ you are the best my friend. 🎈🎈🎈🎈😊😊😙😙🎆🎇
Hi Anna, my favorite is Mocha Cake. Pls show us how you make a mocha cake, pls...
😋😋😋😋🤤🤤tasty
Many thanks for your videos. Very well done! You are an awesome baker!
I did the recipe two times, it turned out delicious 😁. However, the pastry shrunk in the borders even though I refrigerated 30min before baking. Any trick to avoid that?
The pastry shrunk because it wasn't cold enough. For best results with pâte sucrée - or regular pie crust - make the dough the night before and refrigerate, then roll out to about 12 diameter (for a 9-inch dish). Then refrigerate for 30 minutes and I actually take the extra step of adding 10 minutes in the freezer. This adds to the baking time of the crust but minimizes shrinkage. Also, dock the sides of the shell as well as the bottom. Good luck!
@@romyv6532 thanks!
This looks too pretty to eat 😍
Can I substitute almond flour to ground almond to make my frangipane?
Hello, this looks delicious and I'd love to make it but I have a doubt, when you add the ground almonds they look white, more like almond flour than almond meal, did you peeled the almonds before grounding them? Thanks in advance for your reply, greetings from Canada
Do you know whether frangipanes freeze well? I was thinking of making a few ahead of time of the holidays... freeze them then give away to family members.
I am going to make this this weekend for my husbands birthday. Can you add Almond extract instead of Vanilla??
Hola Ana deberías publicar en español tus ingredientes somos muchos tus seguidores que hablamos español eres excepcional saludos!!
Very Very nices 👍Shazia 💖
How i wish i can bake it
Hello anna,can i make this with another fruit?thanks! 😘
Are fresh fruits best to use for this recipe?
Where can I get the recipe for pate sucree? Thanks.
hi How great that you watched and liked my cooking videos. I really can not believe it, thank you.
Your perfection is intimidating
Hi Chef Anna, wht is the diff btween white & brown colour eggs
what can i substitute for whipping cream?
تبدو قاسيه بعض الشيء والفاكهة قليله... اتخيل طعمها لذيذ 🤸♀️
👌👌❤❤
thank annna:)))))))))))))))))))))))))))))))))))))
Would it be ok to spread a thin layer of raspberry jam (seedless) on the base before adding the frangipan? Sort of complimenting the fresh raspberries??
My sweet tooth is dancing nice video
Kindly explain what is cake a pastry flour
Me encantan sus recetas..porque no lo traducen a español. Porfaa
Can I double cream instead of whipping cream?
Hi Anna, this link seems to be blocked here in US (Boston). Could I somehow get hold of the recipe?
hope all have a deck oven HAHAHA its something i cant have even if i die HAHAHHA