Recipes Fresh Raspberry Tart 5.0 (3,716) 2 Reviews To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine.Plus: More Dessert Recipes and Tips By Jacques Pépin Jacques Pépin Instagram Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents' restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L'Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle. After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City. Author of over 30 books, he published his first cookbook, The Other Half of the Egg with Helen McCully in 1967, the same year that his only daughter, Claudine was born. Pépin released his seminal text La Technique in 1976, and his memoir The Apprentice in 2003.Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, especially Food & Wine magazine. He is the recipient of honorary doctorate degrees from five American universities, was awarded France's highest civilian honor, La Légion d'Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005. He has been Executive Culinary Director of Oceania Cruises since 2003.For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and, was dean of special programs at the International Culinary Center in New York City for over 30 years. In 2016 he honored his commitment to culinary education by starting a foundation in his name along with his daughter and son-in-law. The Jacques Pépin Foundation supports free culinary and life skills training, through community based organizations, that helps individuals detached from the workforce gain confidence, skills, and employment in food service. Food & Wine's Editorial Guidelines Updated on October 26, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Keller & Keller Active Time: 1 hrs Total Time: 3 hrs 30 mins Yield: 6 Ingredients Puff Pastry 3 cups chilled all-purpose flour (plus more for rolling) ½ teaspoon salt 3 unsalted butter (/4 pound thinly sliced and chilled) ¼ teaspoon fresh lemon juice 1 cup cold water Tart 1 large egg yolk mixed with tablespoon water ¼ cup plus 3 tablespoons seedless raspberry jam 1 ½ pints fresh raspberries Vanilla ice cream, whipped cream or créme fraîche (optional) (for serving) Directions In a chilled bowl, whisk the 3 cups of flour with the salt. Scatter the butter over the flour. Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 tablespoons more water if needed. The butter will still be very visible. Gather up the dough and turn it out onto a floured surface. Spread it with the heel of your hand into a rough 8-by-12-inch rectangle. Brush any flour off the surface of the dough. Using a pastry scraper, fold the dough in thirds (as you would fold a letter) to make a rough 8-by-4-inch rectangle. Lightly flour the dough and pound it with a rolling pin to flatten it slightly. Roll out the dough to an 8-by-20-inch rectangle. Brush off any excess flour. Using the pastry scraper, fold in the bottom end and the top end so they meet in the center without overlapping, then fold the rectangle in half where they meet; this is called a "double fold." Roll out the dough to an 8-by-20-inch rectangle 2 more times, flouring as necessary and doing a double fold each time. Wrap the dough in plastic and refrigerate for 1 hour, or until well chilled. Cut the dough into 3 equal pieces. Wrap 2 pieces in plastic and refrigerate or freeze for later use. On a lightly floured surface, roll out the dough to an 8-by-18-inch rectangle a scant 1/8 inch thick. Transfer to a parchment-lined baking sheet and freeze for 5 minutes, or until firm. Use a ruler and a very sharp knife or pastry wheel to neatly trim the edges of the dough, forming it into a neat 7 1/2-by-17-inch rectangle. Brush 2 inches all around the edge of the rectangle with water. Fold in 1 1/4 inches of the edge all around the tart. Press lightly to seal. Using the ruler and knife, trim the edges all around, so the 2 layers of dough can be seen on all 4 sides. Using a fork, prick the bottom of the dough all over to prevent it from rising. Brush the rim lightly with the egg wash and, using a paring knife, score it with shallow crosshatched lines for decoration. Freeze the tart shell for 1 hour. Preheat the oven to 400°. Position a rack in the lower third of the oven. Bake the tart shell until golden and the rim is well risen, about 35 minutes; if the bottom puffs during baking, press it down with the back of a fork. While the shell is still warm, spread 1/4 cup of the raspberry jam over the bottom in an even layer. Set aside 3/4 pint of the best-looking berries. Spread the remaining raspberries in the tart shell in an even layer and lightly crush them with a fork. Transfer the tart on the parchment paper to a rack to cool. In a small saucepan, melt the remaining 3 tablespoons of raspberry jam. Spoon half of it over the crushed berries. Arrange the remaining whole raspberries in neat rows on top and carefully brush with the remaining melted jam. Let the tart cool, then cut into strips and serve with vanilla ice cream, whipped cream or crème fraîche. Make Ahead The dough can be refrigerated for up to 2 days or frozen for up to 4 months. Rate it Print