Friday, September 3, 2010

The easiest raspberry tart

I had the good fortune to meet a wonderful person Barbara, who comes from Italy, through my studies last year and we both love to cook and share gardening and recipe ideas so this simple but very classic tart comes from her repetoire.... It is easy
To make the dough for 2 tarts - simply add 2 sticks of butter (cubed) to 2 cups of flour and a tablespoon of sugar and a pinch of salt and bring to a crumble in the mixer, then add some cream ( liquid whipping cream) to bring the dough together, then remove from mixer, cut in half and flatten, wrap with some plastic and place in refrigerator for min an hour or up to two days.
Preheat oven to 350F and roll out dough and place in a buttered and floured dish. Then press in the raspberries into the dough, sprinkle over some sugar, some maple syrup and a dash of lemon juice. Then fold over the extra dough for the "rustic" look and paint on some egg wash... voila, place in the oven for 1 hour, I start by putting it in the bottom tray of the oven for 30 minutes, then at that point change it to the top tray. Remove and let cool for 15 minutes and then serve... perfect by itself or even more delicious with some whipped cream or ice cream! Variations that have worked are putting some thinly sliced apples on the base and topping them with blueberries or a combo of blueberries. raspberries and blackberries. I have to say though the crisp simplicity of the tartness of the raspberries with a little sweetener is a real winner, try it and wow your guests at your next soiree....

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