My favorite part about Paris is walking through the streets and looking into the windows of the pastry blocks on every block. The beautiful fresh raspberry tarts always stand out, as the red berries pop against the brown pastries and croissants. This raspberry tart is easy to make since it doesn't require a base layer of pastry creme. The simplicity of this buttery crust filled with fresh sweet raspberries makes for a light compliment to afternoon tea or dessert. This recipe can also be made non-dairy by replacing the butter with shortening or margarine.
Simply Scrumptious Gluten Free Raspberry Tart
Recipe makes one 9-inch pie. Serves about 6-8 people.
Pie Crust:
1 1/4 cups (175 grams) Blends by Orly Sydney Blend
1/2 teaspoon (2 grams) salt
1 Tbsp (14 grams) granulated white sugar
1/2 cup (113 grams) cold unsalted butter (or shortening), cut into small pieces
1/8 cup (30 ml) ice water
Raspberry Filling
2 cups (1 pint) fresh raspberries or 1 - 6 ounce (170 gram) package
3 tablespoons (40 grams) granulated white sugar plus more to taste
Preheat your oven to 350 degrees F (180 degrees C).
In a food processor, place the Sydney Blend, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
Roll the pastry up and flatten out. Wrap in cling and refrigerate until dough becomes cold.
Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry from the center outwards into a 12 inch (30 cm) round.To prevent the pastry from sticking to your work surface, keep lifting up and turning the pastry as you roll. Transfer the pastry to a parchment paper lined baking sheet. Sprinkle the pastry with about 1 tablespoon of sugar, leaving about a 2 inch border. Arrange the raspberries very close together on top of the pastry, placing them stem ends down. Gently fold the edges of the pastry up and over the filling, being careful not to squash the raspberries. Sprinkle the remaining 1 - 2 tablespoons of sugar over the raspberries.
Bake the tart in your preheated oven for about 20 - 25 minutes or until the pastry is golden brown and the raspberries have become slightly juicy. You want the raspberries to hold their shape and not be mushy. Remove from oven and place on a wire rack to cool. If desired, dust the top of the tart with powdered sugar.