What you need,
2 cups fresh raspberries
2 tbsp. sugar
2 tsp. cornstarch
1 batch pie dough, I bought mine but if you are fancy you
can make your own. You will need enough for a top and bottom crust
1 egg, lightly beaten
2 tbsp. sanding sugar
Heat the oven to 350 degrees. Line a baking sheet with
parchment paper and set aside.
In a medium bowl carefully toss the raspberries with the
sugar and cornstarch.
Carefully roll out the pie dough. Cut two 8 inch circles,
one from each piece of pie dough and place them on the parchment paper.
I also cut 8 smaller flower shapes from the remaining pie
dough. Place those on the baking sheet as well.
Pile about ¼ cup of the raspberries onto the center of each
8 inch round circle, leaving about 1 inch around the edges. Carefully fold up
the edges of the pie dough all the way around. Remember this is a rustic tart
so it doesn’t need to look perfect. Just make sure the berries won’t spill out
Then place 1 tbsp. of the berries onto 4 of the small pie
dough shapes.
Then top each one with a second pie dough shape. Press the
edges with a fork to seal them well.
Brush all the exposed dough with the beaten egg. This will
help the dough get nice and brown and crisp. Sprinkle on the sanding sugar
liberally. This will make the tart look pretty and well it is sugar, it will
taste amazing!
Bake for 30-35 minutes until the dough is nice and golden.
Cool on a wire rack until cool.
Serve with a sprinkling of powdered sugar or a big old scoop
of vanilla ice cream, either would be lovely.
Jen of My Tiny Oven
