Ingredients
Crust:
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 cup butter
- 3 tablespoons milk
Filling:
- 5 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon freshly grated lemon zest
- 9 ounces raspberries
- 2 tablespoons butter, melted
Egg Wash:
- 1 egg, beaten
- 1/2 teaspoon milk
Garnish:
- 2 tablespoons powdered confectioners' sugar
Directions
Crust:
In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
Filling:
Preheat the oven to 400 degrees F.
In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
Mix egg and milk. Brush dough with mixture.
Bake approximately 35 to 40 minutes, or until crust is golden brown.
Let cool and dust with powdered sugar.
Serve warm or at room temperature.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 5 reviews
By gidget2100_3404262
fayetteville, NC
on August 06, 2008
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I'm giving this five stars based on the portion of the recipe i used. Unfortunatley i was running low on time and didn't have the chance to make the dough, so i just used the recipe for the filling and made used phyllo dough for the crust. It turned out fabulous. Looks and taste like it came from a fancy bakery! Only slight change i made was to add a tid bit more lemon zest to make more of a lemon/ raspberry tart. This is a fantastic recipe.... try it!
By marshamax
Draper, UT
on March 31, 2008
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This was easy to make, and my family really liked it. However, the dough was a little too soft and buttery. It spread quite a bit in the oven. If you live at a high altitude like I do, you will probably want to use a little less butter and sugar and a little more flour and milk in the dough. I have also heard that adding cornstarch helps set baked products at high altitude, so I might try that next time.
By careybruce_7561334
glendale, CA
on April 08, 2007
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perfect every time
i use apricots/apples/pears/peaches
or any other berries just combined raspberries in the middle with peaches around the edge
easy- have everything in the pantry so it's a total no-brainer!
Read all 5 reviews