2013 Ohio State Fair
Karen Haldeman
Cincinnati, Ohio

8 Servings

2 sticks Butter, softened
¼ c. Sugar
Pinch of salt
1 tsp. Vanilla

½ c. Whole Milk
½ c. Heavy Cream
Pinch of salt
½ c. Sugar
¼ c. Corn Starch
3 Large Eggs
1 Large Egg Yolk
1½ c. Unbleached Flour
½ c. Blanched Almonds, finely chopped
1 c. Breitenbach’s Red Raspberry Wine
1 tsp. Raspberry flavoring
4 Tbsp. Sweet Butter, softened
2 pints of Fresh Red Raspberries
2 Tbsp. toasted Almonds, chopped


1. In an electric mixer, beat butter, sugar and salt until creamy.

2. Add vanilla and egg yolk and beat until smooth.

3. Add flour and almonds and beat until well mixed.

4. Place dough on a sheet of waxed paper and pat into a round.

5. Refigerate for about 30 minutes.

6. Roll dough between two sheets of waxed paper into a 12″ round.

7. Remove waxed paper and press dough into a 9″ fluted tart pan with a removable bottom.

8. Trim the overhand and refrigerate for about 10 minutes.

9. Line with parchment paper and fill with pie weights.

10. Bake for 30 minutes.

11. Remove paper and weights and bake for an additional 15 minutes.

11. Remove paper and weights and bake for an additional 15 minutes.

12. Cool completely.

1. In a medium saucepan, heat the milk, cream, and salt to boiling.

2. Whisk together the sugar, corn starch, and eggs.

3. Gradually stir in half of the milk mixture, then pour this into the rest of the milk in the saucepan.

4. Cook over medium heat, stirring constantly until the mixture thickens.

5. Remove from heat and stir in wine and raspberry flavoring.

6. Stir in butter.

7. Strain cream into a bowl, cover with plastic wrap and refrigerate until chilled, about 1 hour.

8. Just before serving, spread cream into pastry shell and top with raspberries and almonds.