Ingredients

  • 120g plain flour
  • 6 tablespoons cold cut into chunks Kerrygold Pure Irish Salted Butter
  • 1 large egg yolk (reserve white)
  • 3 to 5 teaspoons ice water
  • 250g raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornflour
Print recipe

Directions

The buttery crust makes a luscious frame for fresh raspberries.  Serve with vanilla ice cream or lightly sweetened, softly whipped cream.

To make the crust:

  1.  Heat oven to 200c.  
  2. In a food processor, whirl together flour and salt. Add butter to the processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball.
  3. Lightly dust your ball of dough with flour and roll out into a round that will fit on your baking sheet. You want it to be about 30cm round.

To fill tart:

  1. Line your baking sheet with cooking parchment. Put your pastry on top. Distribute berries in the centre of pastry, leaving about a 10cm border.  
  2. In a small bowl, mix sugar and cornflour. Sprinkle 3 tablespoons mixture evenly over fruit.
  3. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of in the centre.
  4. Brush pastry with reserved egg white from the crust. Sprinkle pastry lightly with remaining sugar mixture.
  5. Bake tart on the bottom rack of the 200c oven until crust is golden on bottom and juices bubble, 25 to 30 minutes.
  6. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out.
  7. Transfer to a serving platter and serve warm or cool. Cut in wedges.
  8. Dust with powdered sugar, if desired.

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