RUSTIC RASPBERRY TART
Steps:
- TO MAKE CRUST: Heat oven to 425F. In food processor, combine flour and salt. Add butter pulsing until mixture resembles coarse meal. Slowly add egg yolk and water. 1 t at a time; process just until dough clumps together and begins to form a ball. Gather dough and place on a section of flour-dusted plastic wrap. Flatten into a disk about 6" wide. Place another piece of plastic wrap floured-side down, on dough. With rolling pin, flatten into 11-12" round; lift and smooth plastic wrap and continue rolling, as needed. TO FILL TART: Remove top sheet of wrap and invert dough onto baking sheet lined with cooking parchment. Remove remaining plastic wrap. Place berries in center of pastry, leaving about a 2" border. In small bowl, mix sugar and cornstarch. Sprinkle 3 T mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges: leave an opening of 4-6" wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar. mixture. Bake tart on the bottom rack of the 425F oven until crust is golden and juices bubble, 25-30 min. Cool on pan at least 15 min. While still warm, use wide spatula to loosen tart from pan. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired.
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Su jan Subedi
ssubedi79@yahoo.comI loved this tart! The crust was flaky and the filling was sweet and tart. I will definitely be making this again.
Muhammad Aneeq
m@yahoo.comThis tart was easy to make and turned out great. The crust was flaky and the filling was delicious. I will definitely be making this again.
Empress Avin
a@gmail.comI'm not a big fan of raspberries, but I thought this tart was delicious. The crust was flaky and the filling was sweet and tart. I would definitely make this again.
Robina Robina Tahir
tahir.r63@yahoo.comThis tart was a bit too sweet for my taste, but it was still good. The crust was flaky and the filling was flavorful.
Elvis Muhindi
m-e67@gmail.comI made this tart for a party and it was a hit! Everyone loved it. The crust was flaky and the filling was delicious.
Noe Duncan Ceinaturaga
noed@hotmail.co.ukThis tart was delicious! The crust was flaky and the filling was sweet and tart. I used fresh raspberries, but I think frozen raspberries would work just as well.
Bonkhe Favour
bonkhe-f43@yahoo.comI loved this tart! The crust was flaky and the filling was sweet and tart. I will definitely be making this again.
Abir Cowdhury
ac@hotmail.comThis tart was easy to make and turned out great. The crust was flaky and the filling was delicious. I will definitely be making this again.
Jyoti Ghising
jyoti_ghising@hotmail.frI'm not a big fan of raspberries, but I thought this tart was delicious. The crust was flaky and the filling was sweet and tart. I would definitely make this again.
Sangobiyi Olanshile
sangobiyi@hotmail.co.ukThis tart was a bit too sweet for my taste, but it was still good. The crust was flaky and the filling was flavorful.
Baz khan Chandio
chandio.b52@hotmail.comThis tart was easy to make and turned out beautifully. The crust was perfect and the filling was flavorful. I will definitely be making this again.
Yonn Lay
y.lay@hotmail.comI made this tart for a party and it was a hit! Everyone loved it. The crust was flaky and the filling was delicious.
Gabrielle Anderson
a.g63@hotmail.co.ukThis tart was delicious! The crust was flaky and the filling was sweet and tart. I used fresh raspberries, but I think frozen raspberries would work just as well.