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Baked Goods Monday – Rum Raisin Tart Recipe – Plate Of The Day
Desserts Recipes

Baked Goods Monday – Rum Raisin Tart Recipe

June 9, 2008
Rum Raisin Tart Recipe (Francois Payard)

Rum Raisin Tart, Almond Paste, Tart Recipe

Foodies. I don’t really like the term cause it sounds a bit wussy. Nevertheless it’s beginning to grow on me and I’m basically surrounded by them at work. For example, at my office the first Monday of every month is baked goods Monday. It all started in the self proclaimed “The Best Pod Ever” cubicle row with the main contributers that include Faye, Anthony, Mark, Jenny, and Kelly. On the first Monday of each month, individuals bring in their creations for everyone to enjoy. It’s becoming a pretty major event now and this month I made a point to join in on the fun.

Rum Raisin Tart, Almond Paste, Tart Recipe Here’s a rather simple recipe for rum raisin tart. The base of the tart is the famous Francois Payard almond cream, which right away will make any creation amazing – caramel walnut tart. For this tart, the rum soaked raisins add a depth of richness to the taste (the alcohol soaked rasins are great for a monday morning pastry btw). For texture, you can add an optional pastry shell on top and glaze it to contrast the soft filling. One thing I learned form this however, is that you need some REAL knives to cut the tart and REAL forks to eat it. Flimsy plastic forks and knives won’t be able to break through the tough shell of the top pastry shell especially after if it’s been heavily glazed. Also, leave time to allow the tart to warm to room temp or nuke it a few minutes in the microwave.

Rum Raisin Tart Recipe (Francois Payard)

One 9″ tart pan

1/2 cup Golden Raisins
1/4 cup of dark rum.

Soak raisins 8 hours min or overnight in the rum in an airtight container.

Sweet Tart Dough Recipe
1 cup of confectioners sugar
1 3/4 of all purpose flour
pinch salt
9 tablespoons of unsalted butter
1 large egg

Sift sugar, flour and salt in a bowl. Cut butter into small pieces and drop into the flour mixture. Coat hands with light layer of olive oil, then using your fingers roll and mix butter into the flour mixture until they are about pea sized pieces. Add egg and mix till moist. Shape into a disk and then wrap in plastic wrap and refrigerate for at least 1.5 hours or freeze up to 1 month. Allow dough to thaw and come to room temp. Roll dough flat and use the tart ring to cut a flat disc which will be the tart topping. Place the flat disc on a floured baking sheet. Roll out the remaining dough into a prepared buttered and floured tart pan.

Almond Cream / Frangipane Recipe
5/8 cups of sugar
1 cup of slivered almonds
1 stick + 1/2 tbl of unsalted butter (room temp / softened)
1 large egg
1 egg yolk
1/2 tablespoon of all purpose flour
1 teaspoon of almond flavoring (optional / bonus)

Place 1/2 of the sugar and almonds in to a bowl of a food processor and pulse till finely ground. (You can use a clean coffee grinder for this if you don’t have a food processor). Beat the remaining sugar with the butter in a bowl using an electric mixer. Add the ground almond mixture and mix until combined. Add the eggs and yolk one at a time, mixing after each addition till light and fluffy. Mix in the flour and almond flavoring till combined. Frangipane / Almond Cream can be stored for a few weeks in an airtight container.

Apricot Glaze
Take 1/4 cup of Apricot Jelly and microwave for 2 mins until it boils, then filter through a seive.

Sugar Glaze
Mix 3 Tablespoons of confectioner’s sugar and 1 teaspoons of water till smooth.

Rum Raisin Tart, Almond Paste, Tart Recipe Assemble The Rum Raisin Tart
Preheat Oven to 350F. Assemble 2 racks in your oven with one in the middle and one at the top. Drain the raisins and set the rum aside. Mix the raisins in with the almond cream and using a large wooden spoon, pour into the empty pastry lined tart pan. Smooth the top with the back of the wooden spoon. Place the filled tart on the middle rack of your oven and place the baking sheet with the pastry disc on the top rack. Bake for 15 mins or until the top pastry shell is golden brown. Remove from the oven Rum Raisin Tart, Almond Paste, Tart Recipe and place on a cooling rack. Leave the filled tart in the oven to bake for an additional 18-20 mins or golden brown and a toothpick comes out clean. Remove the baked tart from the oven. Using a pastry brush, coat the top of the baked tart with the remaining rum. Spread the apricot glaze on top of the baked tart then carefully place the top pastry shell on top. Glaze the top of the shell with the sugar glaze. Put the tart back into the oven and bake for an additional 5 mins till the glaze melts and is transparent around the edges but still slightly opaque in the center. Remove tart from oven and cool before serving. Enjoy!

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1 Comment

  • Reply Arthur February 1, 2009 at 5:02 pm

    hi! i notice two differences between your recipe and payard’s. first you set the rum aside after draining. Why? Do you use it later such as by mixing it in the almond cream? Second you seem to have no bottom pastry and two pastry tops separated by a glaze layer while payard has pastry on bottom and top then he glazes the top. Why do you have two pastry tops? thanks!

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