RUSTIC RASPBERRY TART
Steps:
- TO MAKE CRUST: Heat oven to 425F. In food processor, combine flour and salt. Add butter pulsing until mixture resembles coarse meal. Slowly add egg yolk and water. 1 t at a time; process just until dough clumps together and begins to form a ball. Gather dough and place on a section of flour-dusted plastic wrap. Flatten into a disk about 6" wide. Place another piece of plastic wrap floured-side down, on dough. With rolling pin, flatten into 11-12" round; lift and smooth plastic wrap and continue rolling, as needed. TO FILL TART: Remove top sheet of wrap and invert dough onto baking sheet lined with cooking parchment. Remove remaining plastic wrap. Place berries in center of pastry, leaving about a 2" border. In small bowl, mix sugar and cornstarch. Sprinkle 3 T mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges: leave an opening of 4-6" wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar. mixture. Bake tart on the bottom rack of the 425F oven until crust is golden and juices bubble, 25-30 min. Cool on pan at least 15 min. While still warm, use wide spatula to loosen tart from pan. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired.
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Borsha Likhon
likhon@gmail.comOverall, this tart is a great choice for a special occasion. It's easy to make, and it's sure to impress your guests.
Shawn Richard
r-shawn71@yahoo.comThis tart is a bit too sweet for my taste, but it's still very good. I think I'll try using less sugar next time.
MD POROSH MONI MD POROSH MONI
p7@hotmail.comI'm not a big fan of almonds, but I still liked this tart. The filling was creamy and smooth, and the raspberries added a nice pop of flavor.
Suliman Shenwari
sulimans36@yahoo.comThis tart is perfect for a quick and easy dessert. The crust is made with store-bought puff pastry, so it's ready in no time.
Shafqat Bhatti
b.s@gmail.comThis tart is a bit too tart for my taste, but I still enjoyed it. I think I'll try adding more sugar next time.
Rileigh Rountree
r@hotmail.frI love the unique flavor of this tart. The almond cream filling is rich and decadent, and the raspberries add a nice tartness.
Ch Musib
c_m6@aol.comThis tart is a bit pricey to make, but it's worth every penny. The ingredients are top-notch, and the flavor is out of this world.
Saqi Brother
saqi@hotmail.co.ukI've never made a tart before, but this recipe made it easy. The tart turned out beautifully, and it was a huge hit at my party.
Henry Bell
h_bell@gmail.comThis tart is perfect for a special occasion. It's elegant and delicious.
Dj Alaire
dj-alaire82@gmail.comI'm not a big fan of raspberries, but I actually really enjoyed this tart. The filling was tart and sweet, and the crust was perfectly flaky.
Johanna Stocker
stocker_johanna@yahoo.comThis tart is a bit time-consuming to make, but it's worth the effort. The end result is a truly special dessert.
Mama Ako
a39@gmail.comI made this tart for my family, and they loved it! Even my picky kids ate it up.
Sean Ruark
rs@yahoo.comThis tart is perfect for a summer gathering. It's light and refreshing, and the raspberries add a pop of color.
Joe Likoswe
joel53@gmail.comThe tart was a bit too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Jeff “Jeff Jones THE FIRST” Jones
j@gmail.comI love the rustic look of this tart. It's so charming and inviting.
Ester Ndapewa Vilho
ester.n80@hotmail.co.ukThis was my first time making a tart, and it turned out great! The instructions were easy to follow, and the tart was absolutely delicious.
irfan butt
butt-irfan@gmail.comI've made this tart several times now, and it's always a hit. The combination of raspberries and almonds is just divine.
Alisher Laghari
a@yahoo.comThis raspberry tart was a delight! The crust was buttery and flaky, and the filling was perfectly tart and sweet. I used fresh raspberries from my garden, and they really made the dish shine.