Raspberry Pâte De Fruit Food

FRUIT JEWELS (PATE DE FRUIT)

Steps:

• Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.
• When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt.

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

RASPBERRY PâTE DE FRUIT

Steps:

• Lightly oil an 8-by-8-inch baking dish. Line the dish with a piece of wax paper that extends 4 inches beyond the rim.
• In a food processor, puree the thawed raspberries with the raspberry jam and the 1 cup of sugar. Strain the puree into a medium saucepan. Boil the puree over moderately high heat, stirring often, until reduced to 3 cups, about 10 minutes.
• In a small bowl, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin softens, then heat the water in a microwave for 20 seconds, until the gelatin dissolves completely. Stir the melted gelatin into the raspberry puree, then pour the mixture into the prepared dish. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
• Just before serving, unmold the pâte de fruit onto a work surface. Peel off and discard the wax paper. Using a sharp knife, cut the pâte into 1-inch squares or triangles. Spread about 1/2 cup of sugar in a shallow bowl. Roll the pieces in the sugar to coat. Arrange on a platter and serve.
• Can store up to a week.

RASPBERRY PATE DE FRUIT

Steps:

• Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar.