Recipe courtesy of Nathan Strausser
Rustic Raspberry Tart
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 378
- Total Fat
- 21
- Saturated Fat
- 13
- Carbohydrates
- 45
- Dietary Fiber
- 4
- Sugar
- 20
- Protein
- 5
- Cholesterol
- 78
- Sodium
- 17
- Total: 1 hr 55 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 40 min
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.