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Sunday, February 23, 2014

Raspberry Fruit Tart

Raspberry strawberry tart


INGREDIENTS

PASTRY DOUGH
1 cup flour, +2 tbsp for rolling
6 tbsp butter
1 egg yolk, save egg white for later step
4 tbsp cold water

FILLING
2 cups frozen raspberries or any other fruit
1/4 cup of sugar
1-2 tbsp flour

TOPPING
2 tbsp flour
1/8 cup granulated sugar
1/8 cup brown sugar
1 tbsp butter, diced

Preheat oven to 350-375. Mix the pastry ingredients in a bowl until dough is formed. Once dough is formed, place dough ball between two sheets of floured saran wrap. Roll the dough until 1/4 inch thick. Pull and straighten out the saran wrap when rolling out the dough.

Once dough is formed, pour fruit into middle and fold over the edges to cover all the fruit so nothing leaks. Place on parchment lined baking pan and use brush pastry edge with egg white. Sprinkle the topping on top of pastry. Put in oven and bake for 25 min or until fruit is bubbling.

*Can cut dough into smaller pieces (quarters), fill with fruit, and fold into any shape desired. Can also fill dough and fold in half, forming a stuffed pastry like an emapanada.

Apple pie pastry/empanada

Various shapes of pastry


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