Fresh Raspberry Tart, also called open-face pie, galette or crostata is an easy alternative to the classic double crusted fruit pie. Whenever I have left-over pie pastry, I use up the scraps by making one of these rustic little tarts. It appeals to my inner frugal self! They’re perfect for freezing. When you need it, take it out of the freezer to thaw then bake as directed below.
I served my tart last night to friends. This was the conversation:
Me: Who wants pie?
Friend A: I’d love pie.
Friend B: I think I’ll just have some raspberries with whipped cream
Ralph: I’ll have pie.
We, leisurely, finish our dessert.
Me: Would anybody like another piece?
Friend A: I want to but I’m not going to.
Friend B: Well, if it’s that good I’ll try a little slice.
Several minutes passed…
Friend A: Oh to heck with it, I’ll have another piece.
Ralph: me too.
The tart was gone!
FRESH RASPBERRY TART
PASTRY from the Tenderflake Lard box
Makes 3 double crust 9” pies
Preheat oven 425*F
5 1/2 cups all – purpose flour
2 teaspoons salt
1 lb lard, room temperature
1 tablespoon white vinegar
The amount of raspberries needed will depend on the size of your pie plate.
Use ¼ cup of sugar mixed with 1 tablespoon of flour to every 1 cup of raspberries.
- Place flour and salt in a large mixing bowl and stir well.
- Cut lard into the flour with a pastry blender until it resembles coarse meal.
- Beat egg in the bottom of a one-cup measure, add vinegar then fill cup with ice water.
- Pour mixture over flour and combine with a fork until it forms a mass. At this point, I put on a pair of disposable rubber gloves and finish working the lard into the flour.
- Place pastry on a floured surface and knead several times then divide pastry into 4 parts.
- Using one portion of pastry on the floured surface, press it lightly to form a circle.
- Place your rolling-pin in the centre of the circle and roll to the outside edge. Then roll in the opposite direction. Rotate the dough to allow you to do this in all directions until you have a circle. Make sure that you are applying even pressure on your rolling-pin so that your pastry is able to bake evenly! Roll the pastry out so that the circle is slightly wider than your pie plate.
- Roll the pastry loosely around your rolling-pin and place on pie plate.
- Fit the dough in your pie plate by gently pressing it against the bottom and sides. Allow the access pastry to hang over the edge of the pie plate.
- Sprinkle half of your sugar mixture over the pastry.
- Pour in your raspberries and top with remaining sugar mixture.
- Gently fold access pie pastry towards the centre of the tart.
- Brush pastry with egg wash then place tart in preheated oven.
- Bake for 15 minutes then reduce oven temperature to 350*F.
- Bake another 30 – 40 minutes or until crust is golden on the bottom and fruit is bubbling.
- Cool to room temperature before serving.
THE LOVE: Using a clear glass pie plate allows you to make sure the pastry is golden brown and cooked. There’s nothing worse than serving pie with a soggy half cooked crust!
one year ago: oatmeal raisin bread
two years ago: multi-grain pizza dough
three years ago: grilled potato, bacon and sage packets
Thanks for reading.