RASPBERRY ALMOND TART

This rich, buttery, sweet short dough, known as pate sucree. This sweet pastry dough is like a delicate butter cookie rather than a traditional flaky pie dough. To keep the crust tender, work with the dough as little as possible. This recipe makes a cookie-like crust that is sturdy enough to either roll out or crumble into a pie plate and press in with your fingers. This recipe makes enough dough for two 10-inch tart shells. You can freeze half for another time, or you can roll out and shape both dough and freeze one of them, well wrapped for up to a month.

Almond cream, or frangipane, is often used as a filling in cakes, tarts, and petits fours. When the cream is baked, it has a cake-like texture. It is said to have been created by French pastry chefs in honor of the 16th century Italian nobleman Marquis Muzio Frangipani, who invented a technique to infuse gloves with the perfume of bitter almonds. His invention was all the rage, and inspired pastry chefs to create a delicacy in his name. The flavor of raspberries and almonds have a magical affinity and this is a simple almond tart to prepare. Other fruits such as fresh apricots, cherries, poached pears or apples can also be used instead of raspberries with equal success. You may substitute this dough recipe with your favorite pastry dough recipe.
This recipe was featured on the second issue of Desserts Magazine.

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STRAWBERRY TART

The quintessential strawberry tart, classically French, with a shell that’s buttery yet crisp and delicate. For contrast there is a sweet light layer of pastry cream to cushion the fresh strawberries gleaming beneath a shiny glaze. It is so simple, with just a few components in complete harmony. This recipe makes two 10-inch tarts. Freeze the other half for up to one month, or use it to make the Raspberry Almond Tart, both recipes were featured on the second issue of Desserts Magazine.

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LUSCIOUS LEMON MERINGUE TART

This lemon meringue tart recipe is bursting with fresh lemon taste and topped with lightly brown meringue.

Pie Dough
1 cup plus 2 Tablespoons all purpose flour
1/4 cup granulated white sugar
1/4 teaspoon salt
7 Tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg large yolk
1 Tablespoon ice water

1. Combine flour, sugar and salt in the food processor. Add butter and pulse until mixture forms coarse crumbs. Whisk the yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to come together. Press over bottom and up the sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
2. Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.

Lemon Curd
2 large eggs, cold
2 large egg yolks, cold
3/4 cup granulated white sugar
1/2 cup fresh lemon juice
Zest of 1-1/2 lemons
6 Tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

1. Bring about 2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the curd. In a metal bowl, whisk the eggs, yolks, and sugar until the mixture is smooth.
2. Set the bowl over the pot and, using a large whisk, whip the mixture. When the eggs are foamy and have thickened, add the lemon juice. Whisk until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.
3. Turn off the heat and remove the bowl. Whisk in the butter a few pieces at a time. The curd may loosen slightly, but it will thicken and set as it cools. Pour the warm curd into the tart crust and place the pan on a baking sheet while you prepare the meringue.

Meringue
1/2 cup granulated sugar, preferably superfine
2 tablespoons water
4 large egg whites
1/2 teaspoon cream of tartar

1. Place egg whites, sugar and salt in a medium heatproof bowl over a pan of simmering water and whisk gently until egg whites are hot or until it register 140°F and the sugar is dissolved. The mixture should look thick and syrupy. Remove from heat and whip with a mixer, on high, until thick and cooled.
2. When the custard has cooled to room temperature, top the custard with meringue. Spread the meringue to the edge of the crust and place in the oven. Bake until lightly browned. Serve at room temperature or cold.