Raspberry lattice tart

Recipe from: 11/25/1998 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 250
    butter, chilled and diced
  • 50
    castor sugar
  • 400
    cake flour
  • ice-cold water
  • 1
    fresh raspberries or halved strawberries
  • 125
    brown sugar


Place butter, sugar and flour in a bowl. Work lightly with your fingertips until mixture resembles fine breadcrumbs. Add a little water and bring pastry together. (Or pulse in a food processor, adding water gradually, until mixture just forms a ball.) Refrigerate for 20 to 30 minutes. Preheat oven to 200 ºC. Roll out 2/3 of pastry, press into a greased 30 cm diameter pie dish and prick base all over with a fork. Chill for 15 to 30 minutes, then bake for 15 minutes. Roll out remaining pastry into a rectangle and cut into 16 strips, 1 cm wide. FILLING: Place berries in pastry case and sprinkle with sugar. Place pastry strips on top, weaving them for a lattice effect. Trim off any overhanging pieces. Bake for 20 to 30 minutes or until pastry is golden brown.

Read more on: bake  |  fruit


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