Pie love : Martha’s Raspberry Genoise Tart

16 Jan

I am making my way through Martha Stewart’s Pies and Tarts (1985) trying to learn more about baking and pastries. The other day I attempted the Mile High Lemon Meringue Pie which came out looking beautiful, only for me to cut into a goopy unset lemon curd. I don’t  know what I did wrong, but will try again another day. I decided to pick a simpler recipe, and chose the Rasberry Genoise Tart. This turned out beautifully. And was delicious with my morning coffee.

So first things first, a “Pate Brisee” tart shell- otherwise known as basic pie shell.

I always start with cold ingredients: I prep it all then store in the fridge for an hour. The food processor makes pie dough super easy to make. I don’t know how my mom makes her pie dough without a food processor it seems like an impossible task.

Start with your flour, salt, and butter.

Crank that baby up until the mixture is blended well. Then slowly add some ice water until it all comes together.

It took me several tries over time to gauge how much water is needed for a perfect consistency in the crust. Not too dry or you will never be able to roll it out. Too wet, and its just a mess you have to chase with more flour and then it doesn’t taste right. On top of that, the humidity and temperature of your kitchen can throw things off too. But you’ll get the hang of it with practice.

Wrap up your dough in plastic wrap and let it sit in the fridge for at least an hour. It needs to relax.

Next roll it out, lay it in your tart pan, and don’t skip weighing it down with some aluminum foil and rice, or it will bubble up and get all weird.

This one only has to be partially baked, as it will finish baking once filled.

Like this:

The Genoise batter is super simple, and it calls for a splash of Framboise or Grand Marnier but I substituted Chambord. (Duh, Raspberry tart=Rasberry liquor) But this is where I hit a major snag; the recipe in the book does not say what temperature to bake the damn thing at. So I guessed and watched very carefully.

And this was the final product:

Success!! The crust was perfectly flaky and tender, the Genoise was light and buttery. A ring of fresh raspberries and sprinkling of powdered sugar topped it all off beautifully. Now to eat it, and pick the next recipe to try from this book. Maybe the Nectarine Galette? Or a Sugar Pie? Or a beautiful Apple Croustade? Yum.

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One Response to “Pie love : Martha’s Raspberry Genoise Tart”

  1. Lesley January 16, 2012 at 6:07 pm #

    What a great idea! I find that I’m never disappointed with a Martha recipe. 🙂

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