Pie Crust: In a food processor,
place the flour, salt, and sugar and process until combined. Add the butter and
process until the mixture resembles coarse meal (about 15 seconds). Pour about
1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the
pastry just holds together when pinched. Add the remaining water, a little
at a time, if necessary.
Place the pastry on your
counter, gather it into a ball,
cover with plastic wrap, and refrigerate for about one hour to
chill the butter and allow the gluten in the flour to relax.
Preheat your oven to 425
degrees F (220 degrees C).
Once the pastry has
chilled, remove from refrigerator and place on a lightly
floured surface. Roll the pastry into a 12 inch (30 cm) round.
To prevent the pastry from sticking to the counter and to ensure uniform
thickness, keep lifting up and turning the pastry a quarter turn as you roll
(always roll from the center of the pastry outwards to get uniform thickness).
Transfer the pastry to a parchment paper lined baking sheet. Sprinkle the
pastry with about 1 tablespoon (15 grams) of sugar, leaving about a 2 inch (5
cm) border. Arrange the raspberries on top of the pastry, placing them stem ends down.
Make sure the raspberries are placed very close together. (If possible,
use raspberries that are of uniform size.) Gently fold the edges of the pastry
up and over the filling, pleating as necessary, being careful not to squash the
raspberries. Sprinkle the remaining 1 - 2 tablespoons (15-25 grams) of sugar (or
to taste) over the raspberries.
Bake the tart in
your preheated oven for about 20 - 25 minutes
or until the pastry is golden brown and the raspberries have given off just a
little of their juices. (Watch carefully as you want the raspberries to hold
their shape and not be mushy.) Remove from oven and place on a wire rack to
cool. If desired, dust the top of the tart with powdered sugar. Serve plain or
with softly whipped cream or vanilla ice cream.
Serves about 6-8
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