A Great Raspberry Tart

May 30, 2016

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It’s a strange season here in the Hudson Valley.  Feels like high summer – almost 100 degrees yesterday – but the gardens are still in their infancy.  Two weeks ago we had sleet. Wandering the farmers’ markets is discouraging; what you want is corn, tomatoes and berries, but what you find is kale, arugula, a few salad greens. And, if you’re lucky, the last local asparagus. Peas? They’re long-gone.

I won’t give in to imported corn or tomatoes.  But I did want to bake a pie.  And so yes, I bought California raspberries. And made this truly lovely tart.

It’s no more than naked berries sandwiched between a crust and a crumble, so the flavor of the fruit, intensified by the oven’s heat, comes shining through.

The picture at the top is the tart, just before it went into the oven.  I forgot to take a picture when I took it out, but here’s the single remaining slice.  It will be breakfast.

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Raspberry Streusel Tart

 

Make a single crust pie dough; lately I’ve been using all butter, and replacing half of the ice water with vodka.  But use any recipe you like, roll it out into a 10-inch tart shell with removable bottom, and put it in the freezer for 15 minutes.

Meanwhile preheat the oven to 400 degrees and put a baking sheet on the bottom shelf of the oven (to catch spills and leaking butter).

Make the streusel topping by melting a stick of butter and stirring in 3/4 cup of sugar, a splash of vanilla, a pinch of salt and a cup of flour.  It should be thick.

Put six cups of raspberries (4 packages) into your tart shell.  Crumble the streusel over the top, distributing it evenly, and put the tart onto the baking sheet in the hot oven.  After ten minutes turn the heat down to 375 degrees and bake for another 45 minutes or so, until the top is a lovely golden brown.

Cool on a rack for 20 minutes before removing the side of the pan, then cool completely before serving.

 

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7 Comments

  • Stacey Charrow says:

    What does the vodka do that you prefer it in the making of the pie dough?

    • admin says:

      Vodka is a liquid, but it’s only 60% water. The rest is alcohol, which does not form gluten (as water does). Therefor you end up with a flakier crust. It’s an ancient method of making pie dough, and it really does work. The truth is you could use any kind of liquor, but I prefer vodka because it’s basically tasteless.

  • Karen Danick says:

    Ruth,
    This tart sounds delicious!
    I can even make this dessert!
    Karen Danick

  • Tucker Dacey says:

    Love that your last slice of raspberry tart was breakfast. My breakfast this morning was leftover apricot crumb pie from your post last weekend!

  • Judi Suttles says:

    This really sounds wonderful.

  • Donna says:

    Looks wonderful. I can’t wait to try the recipe. Might even work with my black raspberries or blackberries which are coming along very fast….very hot here it central Connecticut as well…too hot too fast….

  • Sally says:

    Speaking of rhubarb, I just made your salmon with rhubarb glaze from the cookbook and really loved it. Like you, I had a surfeit of gifted rhubarb and wasn’t sure what to do with it beyond the usual rhubarb crisp and sauce. The sweet/sour sauce in combination with freshly grilled salmon was quite lovely. I used the couple of tablespoons of extra glaze muddled into a gin cocktail…

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