It’s National Raspberry Tart Day! What a lovely and delicious holiday! And baking this fruity tart scents your home with the most enticing and aromatic scent ever—-red raspberries.
Red raspberries are my favorite fruit. I remember as a child going to pick raspberries with my grandmother-such a beautiful memory. That is partly the reason they are my favorite fruit. Also, their taste, so delicate, sweet and a bit tart.
Raspberries are a great source of antioxidants, vitamin C, manganese and dietary fiber. They are also a very good source of copper and a good source of vitamin K, pantothenic acid, biotin, vitamin E, magnesium, folate, omega-3 fatty acids and potassium. And let me re-phrase, delicious!
Serving a dessert should not leave you feeling guilty. Preparing a treat like this that is loaded with fruit not only looks beautiful but tastes beautiful and leaves you guilt free! It is 90% fruit dessert.Enjoy!
Rustic Raspberry Tart
Ingredients: Serves 4-6
For the Dough:
1 ¼ cups all purpose flour
2 tablespoons sugar
½ teaspoon kosher salt
½ cup cold butter, cut into small pieces
3 tablespoons milk
2 tablespoons all-purpose flour
¼ teaspoon freshly grated lemon zest
4 tablespoons sugar
12 ounces raspberries
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten
½ teaspoon milk
Powdered sugar, about 1 teaspoon
Prepare the dough first since it will have to firm up in the fridge for an hour. Once you remove the dough, preheat the oven to 400 degrees F.
To prepare the dough I used my food processor but you may mix with your hands to incorporate the ingredients. Place the flour, sugar, salt, butter and milk in the food processor. Pulse until all combined, about 15 seconds. Remove and place onto plastic wrap. Form into a disc and cover with the plastic wrap. Place in the fridge for an hour to set.
Remove and place onto a floured board and roll out to ¼ inch thick and 12 inches round disc. Place onto a rimmed baking sheet.
In a bowl, place the flour, lemon zest, sugar and stir to combine. Add in the raspberries and carefully coat with the mixture. Mound the raspberry mixture in the center of the dough, leaving a 1 ½ inches uncovered around the edge. Carefully fold the dough up towards the berries. Seal any dough that has torn on the sides by pinching the dough together. Dot the raspberries with the butter. Mix the egg and milk and brush the dough with the egg mixture. Bake for 35-40 minutes. Allow to cool and dust with the powdered sugar.