While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
A sweet tart, tout de suite! May 3 is National Raspberry Tart Day.
It's that time of year when fresh berries are coming into season, and filling the tables at your local farmers market or grocery store. What better time to make yourself a sweet taste of summer?
The sweet fruit tarts that we know and love today evolved from medieval tarts, which were typically filled with meat and served as dinner. But when our ancestors decided to replace the hearty meat with rich custard and fresh fruit, a whole new kind of dessert filled the realm.
Tarts are typically made using a shortbread pastry base - sweet, a little crumbly and very buttery, it tastes a bit like the cookie for which it is named. Then, vanilla custard or pastry cream is spread on top, followed by fresh raspberries standing at attention, or if you can't find any, raspberry preserves work well in a pinch. If you're feeling extra decadent, try a chocolate raspberry tart with white chocolate cream.
You can also make mini tartlets if you're afraid one big tart will disappear too fast. And the tartlet is a perfect way to let that special someone know you're thinking about them. If they're smart, they will follow their taste buds right back to you.
My kids grew up w/mini tartlets. One trick that I learned was to "paint" the inside of the cooled shell with chocolate before filling (especially with cream fillings). The tarts stayed crispy, even after a day or two (should, of course, they'd last that long!).
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