National Raspberry Tart Day | Rustic Raspberry Tart
You want to know the thing I love the most about my 27-inch Mac desktop? The fact that I can watch Scandal and write this blog post at the same time, without the windows for each overlapping and without compromising the video quality on Netflix. It’s also taken me about 20 minutes to get this far in my blog post because of the Scandal distraction, but I think all Scandal lovers can agree that it’s totally worth it, right?
Without further ado, let’s get to National Raspberry Tart Day and this Rustic Raspberry Tart that is about as scandalously delicious as you can get.
If raspberries didn’t have those little seeds that so easily get caught in your molars, I would love them even more, but I digress. This tart is surprisingly great! I say surprisingly because I adapted this slightly from a Food Network recipe and when I was rolling out the dough, it was breaking apart. Then, I completely closed the tart before realizing that you were only supposed to bring the outside of the dough up to meet the berries. So, I had to undo the enthusiastic folding and make it proper, which resulted in red, sticky dough that I was sure would cook to be a hot mess.
Ta-da! Look, it’s not a hot mess! It’s beautiful and so tart and sweet and rich all at the same time. You could make this same recipe with other fruits and really love each bite.
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 cup butter
- 3 tablespoons milk
- 4 tablespoons sugar
- 1 tablespoons all-purpose flour
- Lemon zest from 1 lemon
- 1/4 tsp vanilla extract
- 6 ounces raspberries
- 2 tablespoons butter, melted
- [b]Egg Wash[/b]
- 1 egg, beaten
- 1/2 teaspoon milk
- In a large bowl, combine the flour and sugar. [url href=”http://www.ourbestbites.com/2008/05/cutting-in-butter/” target=”_blank”]Cut[/url] in the butter until it resembles coarse crumbs.
- Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
- Preheat the oven to 400* F.
- In a bowl, combine sugar, flour, lemon zest, and vanilla. Add berries and roll them in mixture until coated.
- Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
- Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
- In a small bowl, whisk egg and milk together. Brush dough with mixture.
- Bake approximately 30-35 minutes, or until crust is golden brown.
Tomorrow: National Orange Juice Day; National Candied Orange Peel Day