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 joyofbaking.com 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.
IngredientsPate 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
- 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.
- Use a cling wrap and chill the dough in the fridge for about an hour.
- 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.
- 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.
- Leave to cool, sprinkle with some powdered sugar and serve with ice cream or whipped cream.