Tämä klassinen hedelmänauha on valmistettu yksinkertaisesti herkullisista tuoreista vadelmista ja silkkisen leivonnaisen kermasta. Kannen kuorta voidaan valmistaa jopa yksi päivä etukäteen; vältä täyttöä, kunnes tunti tai kaksi ennen kuin olet valmis palvelemaan sitä säilyttääksesi kuori mahdollisimman teräväksi ja hiutaleeksi.
This classic fruit tart is made simply with delicious fresh raspberries and silky pastry cream. The crust can be made up to one day in advance; avoid filling until an hour or two before youre ready to serve it to keep the crust as sharp and flaky as possible. Source: Martha Stewart Living, May 2002
Ingredients: – All-purpose flour for work surface – 1 pound puff pastry dough – 1 large egg, lightly beaten – 1 1/3 cups pastry cream for raspberry sauce – 1/2 cup heavy cream – 2 six-ounce containers fresh raspberries, rinsed and dried – 1/4 cup confectioners sugar
Instructions: 1. Lightly flour a clean work surface. Using a rolling pin, gently roll out the dough into a rectangle at least 9 x 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, trim the edges and cut four 1-inch strips, 2 from each of the short ends and one from each of the long sides. Set aside. The resulting rectangle should be about 6 x 15 inches. Transfer to a baking sheet. 2. Prick the dough all over with a fork. Using a pastry brush, lightly brush the dough with the beaten egg, being careful not to let it drip over the cut edges. 3. Place the reserved 1-inch strips on top of the large rectangle, lining them up in a row exactly on the outer edge; this is the raised border that will contain the filling. Fit the strips together, overlapping at the corners; brush the egg wash over each of the four overlapping corners to seal them together. Brush the tops of the strips with egg wash, being careful not to let it drip down the sides. Cover with plastic wrap and refrigerate for 1 hour to chill. 4. Preheat the oven to 400 degrees. Bake the pastry shell until golden brown and puffed all over, about 15 minutes. Remove from the oven; using a clean kitchen towel, press down in the center, so that the borders are puffed up. Return to the oven; bake for 5 minutes more. Transfer to a wire rack to cool. Press down again if necessary. 5. When the shell is completely cool, spoon the pastry cream into a medium bowl. In a separate mixing bowl, whip the heavy
27.04.2023 @ 06:06
This classic fruit tart is made simply with delicious fresh raspberries and silky pastry cream. The crust can be made up to one day in advance; avoid filling until an hour or two before youre ready to serve it to keep the crust as sharp and flaky as possible. Source: Martha Stewart Living, May 2002
Ingredients:
– All-purpose flour for work surface
– 1 pound puff pastry dough
– 1 large egg, lightly beaten
– 1 1/3 cups pastry cream for raspberry sauce
– 1/2 cup heavy cream
– 2 six-ounce containers fresh raspberries, rinsed and dried
– 1/4 cup confectioners sugar
Instructions:
1. Lightly flour a clean work surface. Using a rolling pin, gently roll out the dough into a rectangle at least 9 x 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, trim the edges and cut four 1-inch strips, 2 from each of the short ends and one from each of the long sides. Set aside. The resulting rectangle should be about 6 x 15 inches. Transfer to a baking sheet.
2. Prick the dough all over with a fork. Using a pastry brush, lightly brush the dough with the beaten egg, being careful not to let it drip over the cut edges.
3. Place the reserved 1-inch strips on top of the large rectangle, lining them up in a row exactly on the outer edge; this is the raised border that will contain the filling. Fit the strips together, overlapping at the corners; brush the egg wash over each of the four overlapping corners to seal them together. Brush the tops of the strips with egg wash, being careful not to let it drip down the sides. Cover with plastic wrap and refrigerate for 1 hour to chill.
4. Preheat the oven to 400 degrees. Bake the pastry shell until golden brown and puffed all over, about 15 minutes. Remove from the oven; using a clean kitchen towel, press down in the center, so that the borders are puffed up. Return to the oven; bake for 5 minutes more. Transfer to a wire rack to cool. Press down again if necessary.
5. When the shell is completely cool, spoon the pastry cream into a medium bowl. In a separate mixing bowl, whip the heavy