I’ve already mentioned this, but when I come across recipes, I rarely use them as they are, even if I have every intention to do so. With so many years of cooking experience behind me (and knowing what I like) flashing lights nearly go off when I start making the recipe and I hear myself thinking, “that’s too much”, “not enough”, “it would be better with smoked sausage than hamburger”, “why not add” etc., etc. Well, this is one of those recipes. The original recipe is in black print. My changes and thoughts are in red.
1 ¼ cup all purpose flour
½ t salt
1 T white sugar
½ cup COLD unsalted butter, cut into small pieces
1/8 to ¼ ice water
The above pie crust is thick and heavy, which makes it easier to handle once its baked, but not to my particular liking, so I use my favorite pie crust recipe (We all have one, right?), which results in a lighter crust. Note that the crust will be more fragile, though, so you may want to bake it in a dish you can serve it from, so you don’t have to handle it.
2 cups fresh raspberries
3 T white sugar or to taste
Not nearly enough berries. In the photo attached, I used 3 cups of raspberries (garden picked, but frozen–I prefer fresh, but these worked) and 1 cup of fresh blueberries.
Sugar adjusted to 1/3 cup total (half sprinkled on the pie crust before the berries were put in, and half over the top). It is still on the tart side, which I like.
Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour about 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add the remaining water, a little at a time, if necessary.
Place the pastry on your counter, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.
Pie crust: I rolled my regular pie crust recipe into a 14” circle.
Preheat your oven to 425 degrees F.
Once the pastry has chilled, place on a lightly floured surface. Roll the pastry into a 12 inch circle. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet. Sprinkle the pastry with about 1 tablespoon of sugar, leaving about a 2 inch border. Arrange the raspberries on top of the pastry. Make sure the raspberries are placed very close together. Gently fold the edges of the pastry up and over the raspberries, pleating as necessary, being careful not to squash the raspberries. Sprinkle the remaining 1 – 2 tablespoons of sugar (or to taste) over the raspberries.
Bake the tart in your preheated oven for about 20 – 25 minutes or until the pastry is golden brown and the raspberries have given off just a little of their juices. (Watch carefully as you want the raspberries to hold their shape and not be mushy.) Remove from oven and place on a wire rack to cool. If desired, dust the top of the tart with powdered sugar. Serve plain or with softly whipped cream or vanilla ice cream.
Serves about 6-8 people.