Name: Tart with Two Kinds of Raspberries or with Bilberries or Blueberries (Tarte aux Deux Framboises ou aux Myrtilles)
Yield: Yield 6 to 8 servings.
Cuisine: American
Ingredients: Pinch of sugar plus 3 tablespoons; Sugar or honey if needed, to taste; 1½ cups each white and red raspberries, or; 2-3 cups huckleberries; Tiny pinch of salt; 2-3 tablespoons black currant liqueur (cassis); 3 tablespoons melted currant jelly; 1 cup pure raspberry puree from fresh red raspberries; 6 tablespoons unsalted butter cut into 1-tablespoon portions, very cold, plus ⅓ tablespoon; 1 cup sifted all-purpose flour; Pinch of salt; 2-3 tablespoons water

Preparation info

Yield
6 to 8
servings.

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Toward the end of summer Savoie markets offer the most delightful white raspberries, not unlike cloudberries. In the United States, do not hesitate to use those wonderful salmonberries from the West Coast if you can get them. If you use blueberries, choose wild huckleberries.

Ingredients

For the Pastry

1 cup sifted all-purpose flour
6 tablespoons unsalted butter cut into 1-tablespoon portions, very cold, plus ⅓ tablespoon

Method

To prepare the pastry, put the flour on a tabletop or board. Add the pieces of butter and mix together with your fingertips until the butter is the size of small peas. Mix together the water, salt, and the pinch of sugar and gradually add to the pastry without kneading. Fraise once only (see Quick Puff Pastry, following recipe.) Refrigerate, covered, 15 m