Sara of i like to cook posted her recipe for Weekend Cookbook Challenge and I realized that I had just made something that would meet the requirements. I have been cooking a little bit more now that my life is getting back to normally. I just had a big life change plus all the family changes (we have had 2 funerals this year).
a deviation of Everday Foods Issue 24
For the crust
- 1 1/4 C for all-purpose flour (spooned and leveled) plus more for dusting
- 1/3 C sugar
- 1/4 t salt
- 1/2 C (1 stick) cold unsalted butter, cut into small pieces
For the filling
- 6 C fresh raspberries (rinsed and dried)
- 2 T cornstarch
- 3 T lemon juice
- pinch of salt
- Preheat oven to 375 F. In food processor, combine flour, sugar, salt, and butter; process until large moist crumbs can be smooshed together and they stay together.
- Transfer dough to a round tart pan with a removable bottom; press into the bottom of the pan, working from the center to the edges and up the sides.
- Freeze until firm, about 15 minutes.
- Bake crust until golden, 20-25 minutes; cool completely.
- While the crust is cooling, start the filling by reserving 1 C of your prettiest berries for the top. In a saucepan, bring 1/4 C water and 1 1/2 C berries (I used frozen blackberries since I was short on the raspberries) to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 2-4 minutes.
- In a small bowl, mix cornstarch and 2T water; stir into the pan. Add lemon juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring until mixture begins to thicken, 30-60 seconds.
- Remove from heat. Stir in remaining 3 1/2 fresh berries.
- Immediately pour hot berry mixture into cooled tart shell, and smooth the top.
- Place reserve berries on top, pressing down lightly to help them stick.
- Refrigerate until cool, about 30 minutes.