Raspberry Tart
Source of Recipe
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7 1/2 ounces plain flour
4 ounces butter
3 tablespoons cold water
raspberries
sugar
Rub butter into flour until mixture looks like bread crumbs. Add
water, knead into a ball. Roll out 2/3rds of pastry, line a deep
plate to make a tart shell. Wash, hull raspberries, place in tart
shell. Sprinkle with sugar to taste. Roll out rest of pastry to
make a lid. Cover raspberries, brush pastry lid with milk. Bake
in oven 400 F (204 C) for 25 minutes until tart is cooked. Dust
with sugar, top with whipped cream, serve.
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