Penelope's Recipe Box

Okay, this tart is not simple. In fact, it’s like three separate recipes, so have a look at Read the Ending First, seriously. But when you put this raspberry charlotte all together, it’s so beautiful and tastes so delicious, especially with Earl Gray or Jasmine tea (and something in white cotton with a satin ribbon), it’s just unforgettable. So forget all that feminist stuff, and just be feminine.

Sweet Tart Dough

1. 6 tbs unsalted butter
2. ½ cup confectioner’s sugar
3. 2 large egg yolks
4. 1 ½ cup all purpose flour
5. ¼ tsp salt
6. 2 tsp heavy cream

In an electric mixer bowl, using the paddle attachment, combine the butter and sugar

Mix on low speed for 2 minutes

Add egg yolks and continue mixing for another minute

Add ¾ cup flour and mix

Add remaining ¾ cup flour, salt, and cream

Place the dough on a piece of plastic wrap, shape into a flattened disc and refrigerate at least 2 hours

Roll out and press into a tart pan

Preheat the oven to 375° and blind bake the tart for 20 minutes, until golden brown

Let cool completely before adding the raspberry filling

Raspberry Charlotte filling

In a small bowl, sprinkle the gelatin over the 2 tablespoons cold water, stir, and let soften until opaque

In a small saucepan over medium heat, combine the ¼ cup water and granulated sugar until the sugar dissolves, then stir in the softened gelatin

With a fine mesh sieve, strain the mixture into a bowl and let cool to room temperature

In a food processor or blender, puree 4 cups of the raspberries

Stir the puree into the gelatin mixture

Whip 1¼ cups of the cream to medium-stiff peaks

With a rubber spatula, stir a quarter of the cream into the puree

Fold in the remaining cream

When the tart is completely cool, pile in the raspberry filling and chill for at least 4 hours, but overnight is better

Whip the remaining cream and spoon into a pastry bag

Using the rosette attachment, decorate the top of the pie with cream rosettes and remaining fresh raspberries