Bottom crust fruit tart

Recipe from: 1/21/1998 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • PASTRY
  • 280
    g
    cake flour
  • 75
    g
    sugar
  • 170
    g
    butter
  • 2
    egg yolks, beaten
  • 30
    ml
    iced water (you may need more)
  • FILLING
  • 800
    g
    raspberries
  • 110
    g
    sugar
  • 1
    egg, beaten
  • 60
    g
    castor sugar
 

Method

 
PASTRY: Place flour, sugar, butter and egg yolks in a food processor and blend until mixture forms a smooth ball. You may need to add iced water. Preheat oven to 240 ºC. Roll out pastry to 35 cm diameter circle and slide onto a greased baking sheet. FILLING: Toss berries with sugar and pile into centre of pastry. Lift edges of pastry and fold over fruit. Brush pastry with beaten egg. Bake for 40 minutes, or until golden. Cool, then lift carefully onto a plate. Sprinkle with castor sugar and serve with thick cream.
 

Read more on: bake  |  fruit
 

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