Last weekend, Julie, Andrew, my mom and I went to Butler's Orchard in Maryland and picked our own fruits, veggies and herbs. We had an amazing time. It was my first time at an orchard and it has been so much fun preparing food with our fresh ingredients. With a four pound raspberry haul, my sister and I got a little addicted, I was most excited to bake a raspberry tart and share the recipe with you — and you know it's good because it's derived from my Oma's plum tart.
|Look at that fresh raspberry goodness!|
So berry delicious.
2 cups all purpose flour
1 cup and 2 tbs butter
1/2 cup sugar
1 tbs extract
2-3 lbs raspberries (or the fruit you wish to prepare in the tart)
6 tbs sugar crystals
Melted chocolate or whip cream toppings, if desired
Sift flour. Mix with butter and sugar — Oma always said slicing the butter made this easier. Beat in egg and extract. Press in to a ball, wrap in plastic and refrigerate for 30 minutes ... In all honesty, I forgot to refrigerate mine and it turned out fine.
Grease pie pan or spring form pan and mold ball into crust. Pierce sides and bottom with fork. Wash berries and arrange them atop the dough. Oma would make a flower shape when she used plums. Sprinkle 3 tbs of sugar. Bake for 30 - 35 minutes at 400 — covering with foil if top is browning to quickly.
Cool and sprinkle with remaining 3 tbs sugar. Top with dark chocolate, ice cream or whipped cream. Enjoy!
|So. Many. Berries.|
|I just can't even.|