Raspberry tart: total time around 90 minutes

190g plain flour + 150g unsalted butter + 40g sugar + 2g (pinch or two) salt

Combine either in a food processor or by hand - to the point at which there are no large pieces of anything in the mixture

ADD 1 egg + 3ml vanilla

Mixture will turn into a sticky ball

Put into a cake tin: either roll it out or simply place it into the middle of the tin and press it out so that the pastry extends about 1cm up the sides of the tin. If doing it manually, try and ensure that not too much pastry remains in the corners at the bottom of the pan.

Refrigerate for 30 minutes

Bake in a hot oven (200C) for 12-15 minutes until it's clearly dry and starting to brown. It doesn't matter if the base rises up but if you're fussy you could use "baking beans" to hold it down.

Whilst the pastry is baking, take 25g sugar and beat with 2 eggs. You want the colour to turn relatively pale compared to the starting yellow colour.

ADD 250ml double cream and 1 teaspoon vanilla and combine well

When pastry is baked, reduce oven temperature to 180C

Remove the pastry and arrange ~250g raspberries (for example) - however many it takes to make a layer really.

Pour over the sugar/egg/cream/vanilla mixture and bake in the 180C oven for around 40 minutes

-- JonathanFollows - 02 Sep 2009

Topic revision: r2 - 02 Sep 2009 - 12:14:36 - JonathanFollows
 
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