British chef and award-winning cookbook author Nigel Slater has made a career out of conducting in-depth studies of seemingly simple food groups. His 2011, 600-page opus, Tender, delved into the world of vegetables with unmatched thoroughness. This week we see the release of Slater’s follow-up, Ripe, which encapsulates the sweet subject of fruit in an equally hefty volume. Here, Slater shares his recipe for an speedy raspberry tart that’s made using puff pastry, whipped cream, and fruit at its peak. While raspberries won’t show up at the farmers’ market until summer, you can find imported varieties at the grocery store or sub in the season’s early strawberries making their debut this month.
A quick raspberry tart
“As much as simple fruit salads, fools, and compotes appeal to me, there are moments when only ripe, scarlet fruit, crisp pastry, and whipped cream will do.
I then pile on whipped cream and perfectly ripe raspberries, loganberries, or tayberries. No pâtissier’s shining glaze, no dusted sugar crust, in fact no adornment of any kind.
Just fruit, pastry, and cream.”
For a pastry sheet of approximately 7 ounces (200g) in weight, you will need:
1 cup (250ml) of heavy cream
8 ounces (250g), about 2 cups, raspberries
Reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright (c) 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Jonathan Lovekin (c) 2010