So as not to be a complete tease, I present the following fruity explosion:
Rustic Raspberry Tart
This recipe was taken from
Karen Barker's American Desserts. Karen Barker is the co-owner, along with her husband, of the Magnolia Grill in Durham, NC. The Magnolia Grill is one of the best local restaurants (I wouldn't say the best) and their New Southern style is very well done. This book is my second favorite dessert cookbook, right behind Ken Haedrich's
Pie.
Note that this is one of those "don't make this often" type food. We're in good shape, but even then this is hyper-combo fatty extreme food and not to be consumed except every so often.
Anyway, on to the ingredients:
CRUST:
1 cup flour
.5 cup whole wheat flour
3 tbsp sugar
1/4 tsp salt
3/4 tsp ground cinnamon
12 tbsp butter (one and a half sticks), chilled and cut into pieces
2.5 tbsp cold water
1) Combine flours, sugar, salt, and cinnamon in food processor. Pulse once or twice to blend. Add butter pieces, then pulse food processor until the mixture looks like a rough course texture (not too fine). Add water and blend briefly.
2) Remove dough from food processor. Working it with your hands if you need, gather the dough into a flat round, wrap in plastic, and chill in fridge for a few hours. Proceed to cook the main course of dinner in the meantime, or play a few rounds of R6:V.
Tart:
Crust made from the above ingredients
1/3 cup granulated sugar
3 tablespoons graham cracker crumbs (one 4-rectangle wafer will yield this)
1.5 pints raspeberries (about 3 cups) - fresh is better, but thawed will work as long as they aren't soggy.
1.5 tbsp butter, cut up into small chunks
1-2 tsp heavy cream
1) Preheat oven to 400 degrees.
2) Roll the dough out into a flat round on a lightly floured surface, about 12 inches in diameter and about an eight of an inch thick. What I use to do is this a rolling instrument and some kind of round, flat surface that is near 10-11" in diameter, fill that surface, and then expand it out some to get the final inch. Transfer the "dough disc" to a banking sheet lined with parchment paper (mess sucks, parchment paper > god)
3) Sprinkle surface of the dough with about 2 tbsp of the sugar. Sprinkle the dough with the graham cracker crumbs as well.
4) Put the raspberries on the dough, leaving a generous 1.5 inch halo around the outer perimeter of the dough disc. Dot the berries with the butter and sprinkle another 2-3 tbsp of sugar on the berries.
5) Fold the edges of the dough up over the raspberry filling, pleating and lightly pressing down to secure the edges to form the tart. When done all around, the tart should have reduced to around 9.5 inches in diameter.
6) Brush edges of the tart pastry with a light bit of cream and sprinkle another 2 tbsp of sugar on the edges.
7) Bake at 400 for 35 minutes, or until tart edges turn golden brown and the juices from the berries begin to bubble. Cool slightly and serve, or serve at room temperature.
Note that other berries or a combination of berries work well, or even bananas for a much-cheaper alternative to the dish. I like to serve it with a dollop of fresh whipped cream
as seen below:
Topless food porn:
Some Burger pics would be ace.
