This is one of my favorite tart recipes - it's easy as far as pastry recipes go, and oh so delicious. I made this tasty treat this past weekend as part of our celebration for the Feast of Saints Peter + Paul. You can also switch out the raspberries for peaches, strawberries, or another summery fruit!
Short Crust Pastry
1 1/4 cups flour (I used unbleached white, but whole wheat pastry flour would work, too)
1/2 teaspoon salt
1/2 - 1 TB brown sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2" cubes
1/8-1/4 cup ice water
2 cups fresh raspberries, rinsed gently
2 TB brown sugar
1.5 TB unsalted butter, melted
In a food processor, place the first 3 ingredients. Process until combined (20-30 seconds). Remove the top, and add the butter cubes. Make sure to place them all around to avoid clumping. Process until the mixture resembles a coarse meal (about 15 seconds). Through the feed spout, add 1/8 cup ice water slowly and steadily. Process until the dough just holds together when pinched. If you need the additional water, add in small increments. Don't over process! 20-25 seconds should be plenty.
Turn the pasty out onto a lightly floured work surface. Form dough into a ball. Wrap the ball in plastic wrap or wax paper, and refrigerate at least one hour.
When ready to remove chilled dough from fridge, preheat oven to 450°F. Remove dough and place again on lightly floured surface. Roll pastry from the center out into 12"-14" round, about a 1/3" thick. To help keep from dough from sticking, continuously lift and turn as you roll.
Transfer dough to a parchment paper lined baking sheet. If you don't have parchment, you can also lightly oil the sheet with butter or olive oil. Brush the dough round with some of the melted butter. Sprinkle with 1 TB brown sugar. Leaving a 1.5" border around, place the raspberries stem side down onto the dough. Gently, fold the edges over the raspberries, pleating as needed. Brush the edges with the melted butter. If any remains, pour it over the raspberries. Sprinkle the remaining 1 TB brown sugar over the berries.
Bake tart in preheated oven for 18-20 minutes or until pastry is golden brown and the raspberries are starting to give off juice.
Remove from the oven + place on a wire rack to cool. If desired, dust with powdered sugar. Serve plain or with vanilla ice cream or whipped cream. Enjoy!
Want to follow Two Os + More? It's easy - in the top right corner are links for Blog Lovin, Feedly, RSS feed, OR email!
All rights reserved. ©Sarah G. Ortiz
::This blog post may contain Amazon Affiliate links.
By clicking through to make a purchase, you help to financially support TO+M::