I bought a bunch of fresh raspberries at Trader Joe’s yesterday, and then thought, hmmmm, what shall I make with them..
I had fresh strawberries as well so thought a tart sounded good. And yes, it IS good!
1 1/2 cups all purpose flour
3 Tbs sugar
1/4 tsp salt
10 tablespoons cold unsalted butter (1 1/4 stick), cut into small pieces
5-7 Tbs ice water
all purpose flour, to dust the dough when rolling
1/2 cup sugar
4 tsp cornstarch
1/2 tsp finely grated lime zest (use a microplanar)
1/8 tsp salt
1 pound fresh raspberries/strawberries (sliced) or blueberries (do not use frozen)
2 tsp coarse grained sugar (optional)
For the dough:
Mix together the flour, sugar and salt in a medium bowl. Add the butter and toss until coated.
Using a pastry blender, cut the butter into the dry ingredients until the butter is reduced to pea size. This takes about 3-4 minutes.
Drizzle in 5 Tbs of the ice water and mix just until the dough comes together. Do not overwork it or it will become tough.
Add an additional 1-or 2 Tbs of water if necessary. Turn the dough out onto a work surface, and gently work the dough into a 6″ circle. Wrap tightly with plastic wrap and refrigerate for at least an hour.
For the filling:
Heat the oven to 400 and make sure you have a rack placed in the middle of the oven. Put a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set aside.
Remove the dough from the refrigerator.
Use a large piece of parchment paper – at least 15 inches long. Dust lightly with flour, then place the dough on the parchment paper. Lightly dust with flour. Evenly roll the dough out to a 14″ circle. Be fairly quick as the dough will soften too much otherwise. Place the dough onto another baking sheet and refrigerate at least 20 minutes.
When the dough is ready, place the sugar, cornstarch, lime zest and salt in a large bowl. Add the berries and lime juice and stir gently to coat.
Pile the berries in the center of the prepared dough, leaving a 2 – 2 1/2 inch border.
Fold the edges of the dough over the berries, leaving 1/2 inch space between the fold of the dough and the filling.
Pinch pleat the dough every 2″ as you move around the crust. Be careful with the dough, if there is a rip, seal it up or the juices will run out while baking.
Press the berries down to flatten.
If desired, brush the pasty edge lightly with water, and dust with the coarse sugar. Remove the hot baking sheet from the oven, and place the parchment/tart on top. Bake until the crust is golden, and the berries are bubbling, around 35 minutes.
Remove from oven and let cool for about 10 minutes on a wire rack. Remove the tart and parchment from the baking pan and place back onto the wire rack to continue to cool, for about 15 minutes. Remove the parchment.
Serve with vanilla bean ice cream.