Tartes jumelles aux fruits tricolores

Name: Tartes jumelles aux fruits tricolores (Twin red-white-and-blue raspberry and blueberry tarts)
Yield: For two 8 to 9-inch (20–23 cm) torts, serving 8
Cuisine: French
Ingredients: ½ cup (1 dL) red-currant jelly; 1 pint (240 g) blueberries; ⅓ cup (65 g) granulated sugar; 1 recipe pâte sublime; 1 pint (240 g) fresh raspberries; ¼ cup (½ dL) Cointreau or other orange liqueur; ¼ cup (½ dL) Cointreau or other orange liqueur; ⅓ cup (¾ dL) heavy cream; 2 tablespoons powdered sugar, plus powdered sugar in a shaker

Twin red-white-and-blue raspberry and blueberry tarts

Preparation info

For two 8 to 9 inch torts, serving
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

1 recipe pâte sublime
1 pint (240 g) fresh raspberries

Europe
France
Pie
Mediterranean
Summer
Vegetarian

Method

Make the pastry, then line the tart tins and set them in the freezer to chill, as directed in the recipe for tarte aux pommes Mirliton. When the pastry is firm, set the tart tins on a baking sheet and bake in a 450°F (230°C) oven for