Valentine’s Day Recipe: Glazed Raspberry Tart with Butter Puff Pastry

Valentine's Day Recipe Glazed Raspberry Puff Pastry Tart

Spoil your loved one on Valentine’s Day with this romantic glazed raspberry puff pastry tart. Recipe will make one large tart to share between two.

INGREDIENTS

  • 1 (375g packet) Carême Butter Puff Pastry, defrosted
  • 1 x egg yolk lightly beaten for egg wash
  • 250g raspberries
  • 150ml thickened cream
  • 1 tablespoon castor sugar
  • Soft icing sugar for dusting.

Glaze

  • ¼ cup caster sugar
  • ¼ cup water – for sugar syrup
  • ¼ cup of water for gelatine
  • 1 dessert spoon gelatine granules.

*Makes one large tart to share for two.

Traditional Butter Puff Pastry Box and Frozen Pastry by Carême Pastry

METHOD

  1. Preheat oven to 180c fan-forced (200c conventional).
  2. Using a cutter or template, cut a heart shape that’s 20cm high x 20cm wide at the widest point. Line a baking tray with baking paper and place the pastry on top of the paper, chill in fridge for ten minutes. Remove pastry from fridge score another heart shape 2cm inside the pastry edge. It’s important not to cut the pasty all the way through, just score it.
  3. Add a ½ teaspoon of water to the lightly beaten egg to make an egg wash, brush the egg wash over the pastry. Place the baking tray in pre-heated oven and bake for approx. 15 to 20 minutes or until the pastry has risen and is golden brown.
  4. Remove from oven and whilst still warm, run a knife gently around the score line so you are just cutting the topmost pastry layer only. Gently push layers inside the inner heart shape down, allow the pastry to cool completely.
  5. Using a small fine strainer dust the heart shape pastry border with icing sugar, be careful not to overdo it as it needs to be a light cover.
  6. Whip the cream and the castor sugar to firm peaks. Spoon the cream into the centre heart covering the base completely staying within the border. Place the raspberries on top of the cream.

Glaze

  1. In a small saucepan combine the water and caster sugar and bring to the boil over medium heat, simmer for 8 to 10 minutes until a syrup has formed. Allow the sugar syrup to cool.
  2. In a small bowl, add ¼ cup of water and dust the top with the gelatine. Leave for approx. 10 minutes to allow the gelatine to bloom. After ten minutes stir the mixture. Place the bowl in the microwave and in increments of 30 seconds at 50% power heat the mixture until the gelatine has completely dissolved.
  3. Combine equal quantities of the sugar syrup with the gelatine mixture and mix well. Brush the glaze over the raspberries.
  4. Serve on a plate dusted with icing sugar.