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Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch double-crust tart
raisin-tart-053-d112178.jpg
Ingredients
Ingredient Checklist
1 1/2 cups golden raisins
1 1/2 cups dark raisins
Boiling water, for soaking
1 cup sugar
1/4 cup all-purpose flour, plus more for work surface
Finely grated zest of 1 lemon, plus 2 tablespoons juice
Vegetable oil cooking spray
Pate Brisee for Raisin Tart
1 large egg yolk
1 tablespoon heavy cream
Sanding sugar, for sprinkling
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch double-crust tart
raisin-tart-053-d112178.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch double-crust tart
Recipe Summary
Yield: Makes one 9-inch double-crust tart
Yield: Makes one 9-inch double-crust tart
Makes one 9-inch double-crust tart
raisin-tart-053-d112178.jpg
raisin-tart-053-d112178.jpg
Ingredients
Ingredients
- 1 1/2 cups golden raisins
- 1 1/2 cups dark raisins
- Boiling water, for soaking
- 1 cup sugar
- 1/4 cup all-purpose flour, plus more for work surface
- Finely grated zest of 1 lemon, plus 2 tablespoons juice
- Vegetable oil cooking spray
- Pate Brisee for Raisin Tart
- 1 large egg yolk
- 1 tablespoon heavy cream
- Sanding sugar, for sprinkling
Directions
Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Raisin Tart
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Reviews:
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Most Helpful
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All Reviews for Raisin Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
