Raspberry Cookie Stack

Makes 8 servings

Sable pastry is a sweet French pastry favoured for its delicate texture. It is used here to make tender cookies for an easy but elegant restaurant-style plated dessert. For a pretty presentation, use different coloured raspberries, such as golden and black.

ingredients

1/2 cup (125 mL) Raspberry Coulis
Filling:
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) vanilla
64 raspberries (about 2-1/2 cups/625 mL)
2 tbsp (25 mL) icing sugar
Sable Pastry:
1 cup (250 mL) all-purpose flour
1/3 cup (75 mL) ground almonds
1/4 cup (50 mL) icing sugar
1/4 tsp (1 mL) finely grated lemon rind
Pinch salt
1/3 cup (75 mL) unsalted butter, cubed
1 egg yolk
Raspberry Coulis:
1 tub (425 g) frozen raspberries in syrup, thawed
1 tbsp (15 mL) lime juice

directions

1
Refrigerate pastry for 30 minutes or until chilled. Between 2 sheets of lightly floured waxed paper, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) flower-shaped or round cutter, cut out cookies, rerolling scraps to make 24 cookies. Place, 1 inch (2.5 cm) apart, on parchment paper-lined baking sheets. Freeze for 15 minutes, or refrigerate for 30 minutes, or until firm.
2
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for 10 to 12 minutes or until golden. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 24 hours or freeze for up to 2 weeks.)
3
Filling: In bowl, whip together cream, sugar and vanilla. Place 1 cookie on each of 8 dessert plates. Top each with about 1 tbsp (15 mL) cream mixture then 4 raspberries. Repeat layers once. Top with remaining cookies.
4
Dust stacks with icing sugar. Drizzle 1 tbsp (15 mL) Raspberry Coulis around each stack.

Sable Pastry:

In large bowl, whisk together flour, almonds, icing sugar, lemon rind and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Stirring briskly with fork, stir in egg yolk until pastry begins to hold together. With hands, knead gently just until pastry holds together. Wrap in plastic wrap. (Make- ahead: Refrigerate for up to 2 days.)

Raspberry Coulis (1 1/2 cups):

In blender, puree raspberries with syrup until smooth. Strain through sieve into bowl, pressing with spoon. Stir in lime juice. (Make-ahead: Refrigerate in airtight container for up to 4 days.)

Source: Ingrid - Canadian Living, July 2008