Name: Raspberry lattice tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 g butter chilled and diced; 50.00 g castor sugar; 400.00 g flour cake; water ice-cold; 1.00 kg raspberries or strawberries, halved; 125.00 ml brown sugar

Recipe Disclaimer

Tap for method

Ingredients (6)

250.00 g	butter — chilled and diced
50.00 g	castor sugar
400.00 g	flour — cake
	water — ice-cold

FILLING

1.00 kg	raspberries — or strawberries, halved
125.00 ml	brown sugar

Tap for ingredients

Method:

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.