Monday, September 19, 2011
A raspberry tart needs no reason. It speaks for itself. The perfect end to a weekend lunch or dinner.
And frozen raspberries make this tart possible all year round... So in the dead of winter, you can still enjoy a little bit of summer...
Makes 1 Tart
For Tart Pastry:
1 1/4 cups whole wheat flour
1/8 tsp salt
½ cup butter
3 tbsp ice cold water
For the filling:
5 cups Raspberries, frozen
2 tbsp White Sugar
1/3 cup Brown Sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1 tsp Vanilla
4 tbsp Cornstarch
Zest of 1 Lemon
Juice of 1/2 Lemon
To Make Tart Pastry:
Preheat the oven to 400 degrees.
Mix the flour and the salt in a medium bowl or food processor.
Add the cold butter pieces and cut in using a pastry blender or by pulsing in the food processor.
Add ice water, 1/2 tbsp at a time until the dough forms into a ball. Gather up and pat into a disk. If possible, refrigerate dough for 30 minutes before rolling out.
When ready to use, roll dough out on a lightly floured board. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.
Prick the crust with the fork (be sure not to go all the way through) so that it doesn't puff up during blind baking or fill with foil and dried beans if you prefer.
Bake the crust at 400 degrees for 15 minutes.
For the Filling:
Reduce the oven to 375 degrees.
Mix all the filling ingredients together in a bowl. Pour into the pre-baked pastry crust. Bake in a 375 degree oven for 30-40 minutes until the filling is thick and bubbly.
Let cool completely before serving.