TART SHELL:
3/4 C. Butter at room temp
1/2 C. Sugar
1/2 Tsp. vanilla
1 3/4 C. Flour
pinch of salt
preheat oven to 350
Beat butter and sugar till combined. Add vanilla. Sift other ingredients, add to mixture.
dump onto dusted surface and form into tart pan-chill until firm. (will be very soft)
Butter underside of aluminum foil place in tart pan on top of dough and fill with rice or beans (needs to be weighted) cook for 20 minutes then remove foil with beans and then cook for 20 more minutes.
FILLING:
Fill with fresh raspberries from garden. Then take 1 cup of berries, 3/4 C. sugar 2 TBS, cornstartch,1/4 tsp. salt and a 1/2 +/- water and cook in pan till thickened pour over berries in tart and chill.
Serve with lavender whip cream or regular.
This is one of my favorite things-the crust is like a shortbread and then with the simple berries and cream... it is heaven. I took the crust recipe from Barefoot Contessa and then did my own filling.
About Me
- Hannah
- I have always been in love with the natural world. We live in the most beautiful area and have a very unique natural setting to our home. I just love waking up to the birds and taking my tea to the garden and see what has come up. As a child we were always outside and my father encouraged us to run, hike and garden. I have fond memories of hiking Mt Washinton with my Dad and Brother (minus my blisters),doing a community garden and hikes on Mt Tom. Our summers where spent at Lake Champlain, picking blueberries, fishing and making shell plant hangers with my mom. Those magical experiences have shaped me and given me a passion for the beauty of the natural world. I just love beautiful things; especially the gifts from nature.
1 comment:
Now I just need to grow some raspberry bushes and maybe in a couple years I can make this tart! JK It looks really good, I read the whole recipe so I could visualize it. What is Lavendar whip cream? & when can we come by for dessert?
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