Imagine biting into a delicate, golden-brown pastry that reveals a burst of vibrant raspberry filling - a true culinary masterpiece that transports you straight to the charming patisseries of France. These Tartelettes Enveloppes aux Framboises are not just a dessert; they're an experience that combines rustic elegance with pure, sweet indulgence. Whether you're a seasoned baker or a curious home cook, this recipe promises to transform your kitchen into a French bakery and impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 sheet of shortcrust pastry
- 250g fresh raspberries
- 100g sugar
- 1 tbsp lemon juice
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a medium saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, gently mashing the raspberries to release their juices. Simmer for 10-12 minutes until the mixture thickens into a compote-like consistency.
- Remove the raspberry mixture from heat and let it cool completely. The compote should be slightly thickened but not too solid.
- Roll out the shortcrust pastry on a lightly floured surface to approximately 3-4mm thickness. Cut the pastry into 6 equal square or round shapes.
- Place a small spoonful of the cooled raspberry mixture in the center of each pastry piece, leaving a border of about 2 cm around the edges.
- Carefully fold the edges of the pastry towards the center, creating a rustic envelope or package shape. Ensure the edges are slightly overlapped to seal in the filling.
- Whisk the egg and create an egg wash by brushing the folded pastry edges with the beaten egg. This will give the tartelettes a golden, glossy finish.
- Transfer the prepared tartelettes to the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before serving. The filling will be very hot, so allow some cooling time.
- Optional: Dust with powdered sugar or serve with a dollop of crème fraîche or vanilla ice cream.
Tips
- Ensure your raspberry compote is cooled completely before filling the pastry to prevent soggy bottoms.
- Use a light touch when folding the pastry edges to create a rustic, artisanal look.
- For a more intense raspberry flavor, use fresh, ripe raspberries at the peak of their season.
- Don't skip the egg wash - it's the secret to achieving that beautiful golden, glossy finish.
- Allow the tartelettes to cool slightly before serving to let the filling set and prevent burning your mouth.
- For a professional touch, use a silicon baking mat instead of parchment paper for more even baking.
- Experiment with adding a small amount of vanilla extract or almond extract to the raspberry compote for extra depth of flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 25mg
