Pate Brisee: In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream
through the feed tube until the pastry just holds together when pinched. Add
remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your
work surface, gather it into a ball,
cover with plastic wrap, and refrigerate for about one hour to
chill the butter and allow the gluten in the flour to relax.
Once the pastry has
chilled, remove from refrigerator and place on a lightly
floured surface. Roll the pastry into an 11 inch (28 cm) round.
To prevent the pastry from sticking
to the counter and to ensure uniform thickness, keep lifting up and turning the
pastry a quarter turn as you roll (always roll from the center of the pastry
outwards to get uniform thickness). Transfer the pastry to a parchment
paper lined baking sheet and sprinkle the pastry with 1 tablespoon of sugar.
Leaving about a 1 1/2 inch (4 cm) border all around, cover the pastry with the
raspberries, stem ends down. I like to start at the outside edge and work
toward the center of the pastry in concentric circles, making sure the
raspberries are placed close together. (If possible, use raspberries that
are of uniform size.) Gently fold the edges of the pastry up and over the
filling, pleating as necessary, being careful not to squash the raspberries.
Brush the edges of the pastry with melted butter, and then sprinkle the remaining 1 tablespoon of sugar over the raspberries
Bake the tart in a preheated
450 degree F (205 degree C) oven for about 20 minutes or until the pastry
is golden brown and the raspberries have given off just a little of their juice.
(You want the raspberries to hold their shape and not be mushy.) Remove from oven and place on a wire rack to cool.
powdered sugar. Serve plain or with softly whipped cream or vanilla ice cream.
Makes one free
Short Crust Pastry
1 1/4 cups (175 grams)
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated
1/2 cup (1 stick) (113 grams)
unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice
2 cups fresh
2 tablespoons (30
grams) granulated white sugar
tablespoon (15 grams) unsalted butter, melted