Bottom crust fruit tart

Name: Bottom crust fruit tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 280.00 g flour cake; 75.00 g sugar; 170.00 g butter; 2.00 eggs yolks only, beaten; 30.00 ml water iced; 800.00 g raspberries; 110.00 g sugar; 1.00 eggs beaten; 60.00 g castor sugar

6 servings

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Fruit

By Food24 November 03 2009

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Ingredients (9)

PASTRY

280.00 g	flour — cake
75.00 g	sugar
170.00 g	butter
2.00	eggs — yolks only, beaten
30.00 ml	water — iced

FILLING

800.00 g	raspberries
110.00 g	sugar
1.00	eggs — beaten
60.00 g	castor sugar

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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.