Rustic Raspberry Tart

Total Time:
1 hr 55 min
15 min
1 hr
40 min

6 servings

  • 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
  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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