Raspberries standing tip up on a cloud of mascarpone cream, glossy under a brush of warm jam: Hédène’s Raspberry Jam with Lavender Honey, bright and slightly tart, hides a breath of Provence at the bottom of the tart.
Serves 6 · 20 min
- Spread 1/3 cup (110 g) of the raspberry jam with lavender honey over the bottom of a prebaked 9-inch (23 cm) shortcrust tart shell.
- Whip 1/2 cup (120 ml) cold heavy cream to soft peaks, then gently fold in 4 oz (115 g) mascarpone.
- Spread the cream over the jam.
- Cover with 2 cups (250 g) fresh raspberries, tips pointing up.
- Brush them with 2 tbsp warmed jam for a glossy finish and serve within the hour.
The star of this recipe: Raspberry Jam with Lavender Honey, by Hédène.
