Raspberry Crumble Tart!
August is a good month to experiment new recipes on a hot day. This is a recipe form one of my favorite websites.
Here is the site: www.ricardocuisine.com/en
I hope you enjoy!
1 cup ( 250 ml ) unbleached all-purpose flour
1/2 teaspoon ( 2-5 ml ) baking powder
1 pinch salt
1/3 cup ( 75 ml ) cold unsalted butter, cut into cubes
3 tablespoons ( 45 ml ) ice water
1/2 cup ( 125 ml ) sugar
1 tablespoon ( 15 ml ) cornstarch
2 3/4 cups ( 680 ml ) frozen raspberries ( 300 g )
1- With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
2- In a food processor, combine the flour, baking powder, and salt. Add the butter and pulse a few seconds at a time until it is the size of peas. Add the water and pulse again until the dough just begins to form. Remove the dough from the food processor and form into a disc with your hands.
3- On a floured work surface, roll out the dough and line a 23-cm (9-inch) in diameter and 2.5-cm (1-inch) deep tart pan with a removable bottom. Refrigerate for 30 minutes.
4- In a bowl, combine the sugar and cornstarch. Add the raspberries and toss to coat. Spoon into the crust. Set aside.
5- In a bowl, combine the dry ingredients. Add the butter and stir until the dry ingredients are moistened and just stick together when pressed between your fingers. Sprinkle over the raspberry filling.
6- Bake for about 35 minutes or until the crumble is golden brown and filling begins to bubble. Let cool on a wire rack.
What are your thoughts and questions?