Rustic Raspberry Tart
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour2 tbsps
Sugar (powdered confectioners')2 tbsps
Butter (melted)1 tsp
Milk260 g
RaspberryDirections:
1
Add berries and roll them in mixture until coated
2
Crust: In a large bowl mix flour and sugar
3
Cut in the butter until it resembles coarse crumbs
4
Add the milk and mix gently until it can be shaped into a ball
5
Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm
6
Filling: Preheat the oven to 400 degrees F
7
In a bowl, combine sugar, flour, and lemon zest
8
Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round
9
Place on baking sheet
10
Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge
11
Gently fold the dough up to meet the berries, and drizzle with melted butter
12
Mix egg and milk
13
Brush dough with mixture
14
Bake approximately 35 to 40 minutes, or until crust is golden brown
15
Let cool and dust with powdered sugar
16
Serve warm or at room temperature