Sunday, August 18, 2013

Rustic Raspberry Tart (Yes, Please!)

I was like you once. Terrified to make my own pie crust, worried about taste and texture... and nervous to roll the dough for fear it would stick to my granite countertops...

This is so much easier and tastier than store bought pie dough. I promise as complex as it sounds, it is as easy as dumping ingredients in a food processor. (You know, that thing you registered for on your Wedding Registry that hangs out with the salad spinner and the blender?)

Since this is free-form, the uglier the crust rolls out to be, the better. The idea is to look rustic, so be prepared to amaze houseguests and loved ones.

Here is the recipe for the dough:
-1 1/4 cups of all-purpose flour
-1/2 teaspoon salt
-1 tablespoon sugar
-1 stick of butter, cold, sliced
-1/4 cup cold water

Plug in your food processor and add the flour, salt and sugar. Pulse to combine. Then add the butter and half the water. Run the food processor for 20 seconds, then add the rest of water. Turn on the processor again, and watch the ingredients form into crumbles, then dough, then a ball. Once the machine has the ball rolling around between the blades, turn off the machine and take the dough ball out. Wrap it in plastic wrap and stick it in the fridge for an hour.

Here comes the fun part! Lightly flour a work surface and roll out your dough until it is about 10 inches large. (Remember, don't worry about any ugly sides!)

Transfer the dough to a Silpat (or parchment paper) lined baking tray and sprinkle 2 tablespoons of sugar all over the dough.

For the tart filling, I rinsed 1 1/2 cups of raspberries. Starting in the middle, place raspberries stem side down, and continue in a spiral pattern until you reach about 2 inches from the edge. Once complete, fold up the crust over the raspberries, taking care not to crush those lil red gems, and pressing gently to "pleat" the edges.

Melt a tablespoon of butter and brush over the sides of the tart. Then, sprinkle 2 more tablespoons of sugar over the sides and raspberries.

Bake in a preheated oven at 450 degrees for 20-25 minutes, or until the crust turns golden brown and the raspberries release a bubbling juice. Place the tray on a wire rack to cool.

Serve with vanilla ice cream and allow everyone to gush on your advanced baking skills. I'll never tell. ;)

1 comment:

Ingrid said...

Nice Erika! I'll look forward to your blog entries!!


design + development by kelly christine studio