Fresh Raspberry Tart
Asked to bring dessert for a dinner, Ann Brown planned to make a fresh berry pie. When she went to the market, the raspberries she found were so exceptional that she chose them to make this open-faced tart in a buttery crust.
How to Make It
Step 1
1
In a food processor or bowl, combine flour, 2 tablespoons granulated sugar, and butter. Whirl or rub with your fingers until the mixture is crumbly. Whirl until the dough forms a ball, or press dough firmly into a ball. Press dough evenly over bottom and 1 inch up the side of a 9-inch cake pan with a removable rim.
Step 2
2
Bake crust in a 350° oven until golden, about 18 minutes. Cool on a rack.
Step 3
3
Meanwhile, in a 1- to 2-quart pan, mix 6 tablespoons water, 1/3 cup granulated sugar, and 1/2 cup raspberries. Bring to a boil over medium heat, stirring.
Step 4
4
Blend the cornstarch with 2 tablespoons water and mix with the berries in the pan. Stir until boiling. Cool, stirring occasionally. If making ahead, cover and chill up to 4 hours.
Step 5
5
Up to 1 hour before serving, spread the cool raspberry sauce over bottom of baked crust. Mound remaining berries on sauce.
Step 6
6
Whip cream until soft peaks form. Stir in grated orange peel and powdered sugar. Mound whipping cream onto berries.
Ingredients
1 cup all-purpose flour
2 tablespoons plus 1/3 cup granulated sugar
1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch chunks
5 1/2 cups raspberries, rinsed and drained
1 1/2 tablespoons cornstarch
1 cup whipping cream
1 teaspoon grated orange peel
2 tablespoons powdered sugar
Directions
Step 1
1
In a food processor or bowl, combine flour, 2 tablespoons granulated sugar, and butter. Whirl or rub with your fingers until the mixture is crumbly. Whirl until the dough forms a ball, or press dough firmly into a ball. Press dough evenly over bottom and 1 inch up the side of a 9-inch cake pan with a removable rim.
Step 2
2
Bake crust in a 350° oven until golden, about 18 minutes. Cool on a rack.
Step 3
3
Meanwhile, in a 1- to 2-quart pan, mix 6 tablespoons water, 1/3 cup granulated sugar, and 1/2 cup raspberries. Bring to a boil over medium heat, stirring.
Step 4
4
Blend the cornstarch with 2 tablespoons water and mix with the berries in the pan. Stir until boiling. Cool, stirring occasionally. If making ahead, cover and chill up to 4 hours.
Step 5
5
Up to 1 hour before serving, spread the cool raspberry sauce over bottom of baked crust. Mound remaining berries on sauce.
Step 6
6
Whip cream until soft peaks form. Stir in grated orange peel and powdered sugar. Mound whipping cream onto berries.
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