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Susan Holt Rob Carson

Owner, CulinAerie, CulinAerie

www.CulinAerie.com  

202.236.6111

Susan Holt graduated from the two-year professional culinary program at L'Academie de Cuisine in 1989.  She worked in Washington DC restaurants for many years, including 4 years spent at Georgetown's famous 1789 Restaurant, at which she was executive sous chef.  She was an instructor at L'Academie de Cuisine for 12 years, teaching such technique driven courses as puff paste, bouillabaisse, risotto and classic bistro dishes.  Susan also holds BA and MA degrees in English literature from the University of Tennessee and Georgetown University. 

Susan and Susan Watterson opened CulinAerie in November 2009, Washington DC's first state-of-the-art recreational cooking school.  CulinAerie features over 24 well-known instructors on topics as varied as Moroccan cuisine, knife skills, pastry and baking, pasta, mixology and wine.  In addition they do a range of corporate team-building exercises, as well as bridal showers, birthday parties and chef's tables.  www.CulinAerie.com.

How to Make a Raspberry Tart

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How to Make a Raspberry Tart

Ingredients

4 oz. of melted unsalted butter

1/4 cup of all purpose flour

Pinch of sea salt

Natural vanilla

A couple oz. of ground almonds

Fresh raspberries (in season)

1 egg

Honey

Flour

Heavy cream

 

 

Instructions

1. Mix melted butter and sugar in a bowl. Add a pinch of salt and knead.

2. Add almonds and a bit of natural vanilla. Knead.

3. Press dough into pie pan. Bake at 350 until puffed and golden brown.

4. Arrange raspberries in pan until filled with raspberries.

5. Whisk 1 egg, honey, flour, and 1/2 a cup of heavy cream in a small bowl. Pour on top of raspberries.

6. Bake 12-15 minutes at 350.

7. When tart is cooled. Put confectionery sugar in strainer and bang strainer on top of tart.

8. Bisect tart. If desired, add whipped cream.