Delicious Summer Raspberry Tart

Tuesday, July 30

This recipe has to be a family classic and defiantly mums favorite. Berries are the best summer treat and when we have lots of raspberries from our bushes mum and I always make this tart because it is super simple! So with no more chat we will get started. 

For the pastry you will need:

250g of plain flour
175g of butter (cubed)
20g of caster sugar
1 egg
1/2 tbsp of water

Now the classic and time consuming (I hate it too) rubbing the butter and flour together until it resembles breadcrumbs. After this is done you can mix in the sugar. Top tips here would be to work with cold hands (wash them in cold water) really helps and if you give the bowl a shake all the lumps will rise to the top again.

Next you add the egg and the water- using a round bladed knife I used a 'cutting motion' (mixing really)  to combine the pastry to form a ball. Still in the large bowl or on the work top knead with the palm of your hand to ensure a smooth pastry. Wrap it in cling film and leave it in the fridge for around 30 minutes.

The next part is the filling which is even simpler (if thats possible). You will need:
500g of berries (Raspberries in this case)
2 eggs
125g of caster sugar
175 ml of double cream
25g of plain flour

After rolling out the pastry on a flat surface I lightly buttered a tart dish and lined it with the pastry. an easy way to trim the pastry around the top is using the rolling pin over the flat tin. It is then supposed to be chilled in the fridge for 20 minutes but I didn't and mine turned out alright. Next fill the tart tin with berries.

Fianlly mix together the eggs, sugar, cream and flour until smooth. It helps if you use a whisk and sift the flour before hand to ensure it is totally lump free.

Pour this mixture over the berries and sprinkles with a little sugar the pop it into a preheated oven at 200゜for around 35 minitues. I would say less if you have a fan assisted oven. 

Okay I'm going to confess I slightly over cooked it... Oops. We all make mistakes right? It was still unbelievably delicious and if anyone tries it out you could tweet me your result to @Gisforgingers

Post a Comment

Would love to know what you think about the post! I read every single one but if you have a question tweet me @gisforgingers. P.s. Comments make my day...