Малина Тарт
Тази класическа плодова лента се прави просто от пресни свежи малини и копринен сладък крем в хрупкава обвивка от сладкарски сладкиши. Горната черупка може да бъде направена до един ден предварително; избягвайте да го запълвате до един час или два, преди да сте готови да го поднесете, за да запазите черупката възможно най-хрускана.
Източник: Марта Стюарт Ливинг, май 2002 г.
Дози
Manuel
27.04.2023 @ 06:10
This classic fruit tart is made simply from fresh raspberries and silky sweet cream in a crispy pastry shell. The top crust can be made up to one day in advance; avoid filling it until an hour or two before youre ready to serve it to keep the crust as crisp as possible. Source: Martha Stewart Living, May 2002. 8 servings. Ingredients: All-purpose flour, for work surface. 1 pound puff pastry for sweet treats. 1 large egg, lightly beaten. 1 1/3 cups sweetened whipped cream. 1/2 cup heavy cream. 2 containers (6 ounces each) fresh raspberries, rinsed and dried. 1/4 cup confectioners sugar. Instructions: 1. Lightly flour a clean work surface. Using a rolling pin, roll the pastry into a rectangle at least 9 by 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 one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet. 2. Prick or dock the pastry all over with a fork. Using a pastry brush, moisten the pastry with the beaten egg, being careful not to leave any drips down the cut edges. 3. Place the reserved 1-inch strips along the top edges of the large rectangle, positioning them so that they match up exactly with the outer edge; this will be the raised border that will encase the filling. Place the strips to fit, overlapping them at the corners; brush the egg wash under each of the four overlapping corners to seal them. Brush the tops of the strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap and refrigerate to chill for 1 hour. 4. Preheat the oven to 400 degrees. Transfer the shell to the oven and bake until puffed and golden all over, about 15 minutes. Remove from the oven; using a clean, lint-free kitchen towel, press down in the center, leaving the edges puffed up. Return to the oven; bake for 5 minutes. Transfer to a wire rack to cool. Press down again if necessary. 5. When the garnish shell