Red Raspberry
Susan Davies
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Raspberry-Topped Orange Tartlets in Pecan Pastry

"Of course you can buy a ready-made pie shell,
but it's a shame not to have the know-how yourself."
~ Julia Child, in "Julia's Kitchen Wisdom"

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Tuesday, December 31, 2002

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Raspberry-Topped Orange Tartlets
in Pecan Pastry

Bon Appétit June 1987

Orange Curd:
2 eggs
2 egg yolks
1/4 cup sugar
1/4 cup strained fresh orange juice
2 tablespoons minced orange zest
1 tablespoon strained fresh lemon juice
3 tablespoons well-chilled unsalted butter, cut into small pieces
1 1/2 tablespoons Cointreau or other orange liqueur

Pecan Pastry:
1 cup unbleached all-purpose flour
1/2 cup pecans (2 ounces), finely ground
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) well-chilled unsalted butter, cut into pieces
1 1/2 tablespoons (about) well-chilled whipping cream

Currant Glaze:
1/2 cup currant, raspberry or strawberry jelly

1 basket fresh raspberries

For curd: Whisk eggs and yolks in heavy small non-aluminum saucepan until foamy. Whisk in sugar, orange juice, orange zest and lemon juice. Stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 15 minutes. Remove pan from heat. Whisk in butter. Blend in Cointreau. Cool completely. Cover and refrigerate. (Can be prepared 3 days ahead.)
For pastry: Combine flour, pecans, sugar and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. With machine running, slowly add enough cream to moisten dough. Process until dough forms ball. Flatten into disc. Wrap in plastic and refrigerate 30 minutes.
Divide dough in 8 pieces. Flatten 1 piece to disc (cover and refrigerate remainder). Roll between sheets of waxed paper to 1/4-inch-thick round; peel off paper. Fit into fluted 3 1/2-inch-diameter, 1-inch-deep tartlet mold. Trim edges. Repeat with remaining dough. Refrigerate 30 minutes.
Position rack in center of oven and preheat to 375 degrees F. Pierce dough with fork. Bake until brown, about 10 minutes. Cool in molds on rack 10 minutes. Unmold and cool completely. (Can be prepared 1 day ahead. Wrap in plastic and store in airtight container.)
For glaze: Combine jelly and sugar in heavy small saucepan over low heat. Stir to dissolve sugar. Increase heat and boil 3 minutes, stirring occasionally. Cool to room temperature.
To assemble: Half fill each tartlet with curd. Arrange raspberries over curd, covering completely. Brush raspberries with glaze. (Can be assembled 30 minutes ahead and refrigerated.
 

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