What to eat this month
Eat Seasonably Crushed Raspberry Tart
Late summer means fresh raspberries, mushed up with fresh creme fraiche and wrapped in soft flakey pastry. Doesn’t it?
What you need
Serves 4
- 1 Packet of Puff Pastry
- 1 Egg, beaten
- 200g/ 8oz Creme fraiche
- 200g/8oz Raspberries
Directions
Preheat the oven to 180˚C/350˚F/Gas 4
Roll out the pastry on a lightly floured surface and cut out a 20cm (8”) circle
Then, with the remaining pastry cut out 1cm (0.5”) strips to make a boarder around the edge of the tart
Brush the beaten egg around the edge of the tart, roughly 1cm (0.5”) thick, then lay the 1cm (0.5”) strips of pastry on the egg to create an edge to the tart and brush the egg onto this
Put the pastry on to a baking tray & bake for 20 minutes until golden brown, then take out and leave to cool
Spread the crème fraiche over the pastry base
Slightly crush the raspberries with a fork & spoon over the crème fraiche
