Raspberry Tart

 Raspberry Tart

Preparation: 30 mins Cooking time: 30 mins

Ingredients:

For the crust 

• 70 g butter
• 1 cup sugar
• 1 whole egg
• 1 egg yolk
• 1/2 sachet yeast
• 1 sachet vanilla
• 250 g flour

for the raspberry fillings

• 250 g fresh raspberries or frozen
• 4 tbsp raspberry jam or blackberry jam

Instructions:

1. Place caster sugar and 220g raspberries in a bowl and set aside then fold through the remaining 80g raspberries. Set mixture aside to cool completely.

For the pastry, combine the frozen butter, flour and icing sugar in a food processor and whiz until a crumb forms. With the motor running, add 2 tbs cold water, a few drops at a time, until a soft dough forms. Turn dough out onto a lightly floured work surface and lightly knead with your fingertips until smooth and soft, then shape into a disc and enclose in plastic wrap. Chill for 30 minutes.

Preheat oven to 180°C and grease a 23cm pie pan. Set aside one-third of the dough. Roll out remaining dough into a disc 4mm thick, then use to line tart pan. Roll out reserved one-third of the dough to 4mm thick, then cut into long, thin strips.

Spread the raspberry filling in the tart shell, then top with pastry strips in a criss-cross pattern. Using a fork, gently press the strips against the shell to join. Trim the edges of the pastry so there is no overhang. 

Bake for 35-40 minutes until golden. Remove from oven and cool in the pan for 5 minutes before serving.