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Tuesday, May 21, 2013

Simple Raspberry Tart

Isn't this old picture adorable?  

I love that while the two women pick their fruit their dog waits patiently, below maybe hoping for a taste.

I really loved my taste of this raspberry tart from Joy of Baking.  I love to bake but have a fear of pie crusts and this crust was super easy and even if it didn't look beautiful (thanks to my inept pastry skills) it tasted delicious.

Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2teaspoon(2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
2 cups fresh raspberries
2 tablespoons (30 grams) granulated white sugar
1 tablespoon (15 grams) unsalted butter, melted

Pate Brisee:In a foodprocessor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary.  Do not process more than about 30 seconds.
Turn the pastry out onto your work surface, gather it into a ball,cover with plastic wrap, and refrigerate for about one hour tochill the butter and allow the gluten in the flour to relax. 
Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into an 11 inch (28 cm) round.To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).  Transfer the pastry to a parchment paper linedbakingsheetand sprinkle the pastry with 1 tablespoon of sugar. Leaving about a 1 1/2 inch (4 cm) border all around, cover the pastry with the raspberries, stem ends down. I like to start at the outside edge and work toward the center of the pastry in concentric circles, making sure the raspberries are placed close together. (If possible, use raspberries that are of uniform size.) Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Brush the edges of the pastry with melted butter, and then sprinkle the remaining 1 tablespoon of sugar over the raspberries and crust.
Bake the tart in a preheated 450 degree F (205 degree C) oven for about20 minutesor until the pastry is golden brown and the raspberries have given off just a little of their juice.  (You want the raspberries to hold their shape and not be mushy.) Remove from oven and place on a wire rack to cool.  Dust with powdered sugar. Serve plain or with softly whipped cream or vanilla ice cream.
Makes one free form tart.


  1. Love the photo :-) Great recipe! Our strawberries are just coming on and I'm going to try this with them :-)

  2. That looks delicious! Perfect to take on a picnic this spring too!

  3. Beautiful photo! Sure wouldn't mind eating that!!!

  4. Precious photo. Golden Thanks for sharing the recipe. Happy Tasty Tuesday.

  5. Great photo. We'd love a try. Have a wonderful Wednesday.
    Best wishes Molly

  6. The raspberry tart looks delicious. I do like the old photo. Have you ever read any of the Barbara Sewell cookbooks? The old photos and stories and lore she shares in them is fun.

  7. Raspberry tart...oh my...that's one of Mama's favourites. Raspberry anything, really. Ditto what a Wonderful Dogs Life said. Mama loves those books.

  8. It really is a charming photograph - I've always loved yesteryear snaps and illustrations of people picking fruit, because it reminds me of the many summers of my youth spent doing the same thing.

    Sweetly fantastic recipe, thank you very much sharing.

    ♥ Jessica


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