Thursday, April 21, 2011

Raspberry Tart/ Hallon Tart

Singlish Swenglish Raspberry tart

Of all the berries, I think I like raspberry the best and I'm quite happy that they are starting to sell more raspberries now at the supermarket. I am looking forward when I can go pick it myself soon at a nearby farm. It has the combination of the right amount of sweetness and sourness and a fragrance that is unbeatable when combined with cream and chocolate. I took this recipe from my all time favourite baking site but this time I think the pastry can do with a little bit more sugar, but that's for my taste. Do try it and you will know the next time to adjust accordingly.

Pate Brisee (Short Crust Pastry):
175 grams flour
1/2 teaspoon salt
1 tablespoon granulated white sugar
113 grams unsalted butter, chilled, and cut into 1 inch pieces
30 - 60 ml ice water

2 cups fresh raspberries
2 tablespoons granulated white sugar
1 tablespoon unsalted butter, melted

  1. Use a food processor and blend the flour, salt and sugar together before adding the butter gradually until it resembles bread crumbs. Add the ice water in a slow steady stream until the dough just hold together. 
  2. Use a cling wrap and chill the dough in the fridge for about an hour
  3. Flour the working surface and roll out the dough to be about 28cm in diameter and transfer onto a piece of baking paper. Sprinkle the pastry with one table spoon of sugar first before arranging the raspberries on the pastry leaving a 4cm border all around.
  4. Fold the edges over the berries and brush the pastry edges with the 1 tablespoon of melted butter before sprinkling the remaining sugar over the berries and bake it at 205°C for about 20 minutes or until the pastry is golden brown. 
  5. Leave to cool, sprinkle with some powdered sugar and serve with ice cream or whipped cream.

    Raspberry tart Singlish Swenglish