Elegant Raspberry French Tartlets Recipe by Ginette Mathiot

These pretty, glazed raspberry tartlets are a lovely way to showcase fresh and delicate seasonal fruit, by making something elegant without spoiling the taste. The first raspberries in France are more of an end-of-summer fruit. They are always best bought from local harvests and grown de pleine terre, meaning they are actually planted in the soil, which makes for a far better taste.

This delicious recipe is from Ginette Mathiot’s new cookbook, Classic French Recipes.

Ingredients

Method

1. Make the pie dough and allow it to rest.
2. Preheat the oven to 325°F/160°C/Gas Mark 3 and grease twelve 2½-inch (6-cm) tartlet pans with butter.
3. Roll out the dough to a thickness of about 1/8 inch (3 mm) and cut into twelve rounds a little larger than each pan (use the pans as a guide). Line the molds with the pastry. Place wax (greaseproof) paper and pie weights (baking beans) in each tartlet and blind-bake for 10-15 minutes. Remove the paper and pie weights and allow the tartlets to cool.
4. Shortly before serving, if desired, spread with whipped cream or crème pâtissière before arranging the raspberries inside the tartlet cases.
5. Make a red currant syrup by placing the jelly in a small saucepan with 3 tablespoons of water. Heat gently over low heat for a few minutes until the mixture becomes syrupy and liquid. Dip a pastry brush into this syrup and glaze the fruits with it, and serve.