-
1
On a lightly floured surface, roll out 1 disk of dough into an 18-by-8-inch rectangle, 1/8 inch thick.
-
2
Fit dough into a 14-by-4-inch fluted tart pan; trim excess dough flush with rim.
-
3
Pierce bottom of shell all over with a fork.
-
4
Refrigerate or freeze until firm, about 30 minutes.
-
5
Repeat with second disk of dough.
-
6
Preheat oven to 375F.
-
7
Place pans on a rimmed baking sheet.
-
8
Line shells with parchment, leaving a 2-inch overhang.
-
9
Fill shells with pie weights or dried beans.
-
10
Bake until edges are just starting to color, about 25 minutes.
-
11
Remove parchment and weights; continue baking until crusts are dry and evenly browned, 10 to 15 minutes more.
-
12
Transfer to a wire rack; let cool completely before unmolding.
-
13
With an electric mixer on medium speed, beat cream cheese and vanilla until soft.
-
14
In a separate bowl, whisk creme fraiche until it holds soft peaks.
-
15
Whisk a third of creme fraiche into cream-cheese mixture to lighten.
-
16
Fold in remaining creme fraiche while gradually sifting confectioners sugar over top; fold just until combined.
-
17
Cover with plastic wrap; refrigerate until ready to use, up to 2 hours.
-
18
In a bowl set over (not in) a pan of simmering water, heat chocolate, if using, until just melted, about 1 1/2 minutes; stir until smooth.
-
19
Using the back of a spoon, spread half of chocolate over each crust; refrigerate until set, at least 5 minutes.
-
20
Meanwhile, heat raspberry jam in a small saucepan with 1 tablespoon water; strain into a bowl.
-
21
Heat apricot jam in a small saucepan with remaining 1 tablespoon water; strain into a bowl.
-
22
Spread creme fraiche filling over chocolate layer in each crust.
-
23
Make top tart: Starting from right, arrange 3 rows of unglazed raspberries two-thirds the length of tart, leaving space between each row on both long sides.
-
24
Dust with confectioners sugar until raspberries are coated white.
-
25
Toss blueberries with apricot jam; fill open third of tart with layers of glazed blueberries arranged snugly in rows.
-
26
Gently brush more raspberries with strained raspberry jam (enough to fill empty rows), and carefully arrange, rinsing hands as needed.
-
27
Make bottom tart: Starting at top left, arrange 3 rows of unglazed raspberries the length of tart, leaving space between each row, and at bottom.
-
28
Dust with confectioners sugar until raspberries are coated white.
-
29
Gently brush remaining raspberries with strained raspberry jam, and carefully arrange to fill empty rows, rinsing hands as needed.
-
30
Finished tarts will hold at room temperature several hours; dont refrigerate tarts more than 30 minutes, or sugar may begin to liquefy.
-
31
Start with 2 recipes of pate sucree.
-
32
Bake 3 tart shells (reserve 1 disk for another use).
-
33
If using chocolate, increase to 6 ounces, and heat until melted; coat shells with melted chocolate.
-
34
Beat 12 ounces cream cheese and 3/4 teaspoon vanilla until soft.
-
35
In a separate bowl, whisk 6 ounces creme fraiche until it holds soft peaks.
-
36
Incorporate creme fraiche into cream-cheese mixture as described above, and fold in 3/4 cup confectioners sugar.
-
37
Spread one-third creme fraiche mixture in each chocolate-lined shell.
-
38
Heat 3/4 cup raspberry jam with 1 1/2 tablespoons water until loose; strain.
-
39
Arrange two layers of red raspberries (12 ounces) in one tart shell, brushing each layer with strained raspberry jam.
-
40
Fill second shell with 12 ounces golden raspberries, and dust with confectioners sugar to completely coat.
-
41
Heat 3/4 cup apricot jam with 1 1/2 tablespoons water until loose; strain.
-
42
Toss 12 ounces blueberries in strained apricot jam; tumble into third shell.
-
43
Arrange tarts on serving tray to resemble the French flag.
