framboise, je t'aime

Oh I will surely miss the raspberry season in france.. where a punnet of french-grown raspberries are about 1.50 euros ($2) or less each... and outside the pear and cherry trees begin to bloom and sing a hymn to those little red gems of fruits.

This my take on two ways to enjoy them, aside from plain on your fingertips that is - a tangy and refreshing salad and a mildly sweet yet tart-tarte... hope you are having a splendid friday whatever the season!

~ salade aux framboises et noix ~

1 cup fresh raspberries (plus additional 1/2 cup for dress)
1/2 red onion, finely sliced
1 large dark leaved lettuce or 4 big handfuls of rocket
1 ripe avocado
1/2 cup raw walnuts

juice and zest of 1 orange
1/4 cup walnut or olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 cup fresh raspberries

Toast your walnuts in a pan until golden, set aside to cool. Then make your dressing - in jar combine oil, 1/4 cup fresh raspberries, vinegar, honey and orange juice and zest - shake vigourously. In a large bowl toss in torn lettuce leaves or rocket, next add in slices of avocado followed by red onion and finally scatter in your raspberries and toasted walnuts. Pour over dressing just before eating. Toss with salad serves gently before serving... enjoy with a hunk of fresh bread to soak up all the wonderful zesty, tangy, oily juices.

~ tarte aux framboise et creme ~

1 3/4 cups plain flour
1/2 cup almond meal
100g cold butter, cubed
1/2 cup caster sugar
1/2 tsp ground vanilla bean
1/2 tsp sea salt
1 egg

3/4 cup full-fat whipping cream
1/2 tsp ground vanilla bean (1 tsp vanilla paste)
1 scant tablespoon honey
2-3 punnets of raspberries (about 200g)

Begin by preparing your pastry. Combine flour, salt, vanilla, sugar in a bowl. Rub butter into the flour using your fingertips. Finally add in the lightly beaten egg to form a dough (adding a little more flour if need be, you don't want a sticky dough). Wrap and refridgerate for 1 hour. Roll out dough to 1/2 inch thick and press into a greased tart tin. Bake for 20 minutes or until golden in a moderate oven 180'c. Cool completely. Beat cream until lightly whipped. Stir in honey and vanilla. Spoon into tart and carefully arrange raspberries on top... best made and eaten on the same day!