For the flaky pastry
100 gr (3.5 oz) of butter, cut into cubes and frozen for 30 minutes
180 gr (6.5 oz) of plain (all purpose) flour
1 tablespoon of sugar
1-2 tablespoons of cold water
For the filling
2 cups of frozen raspberries
5 tablespoons of sugar (add more if you like it very sweet)
1 scant tablespoon of butter
1 scant tablespoon of corn flour
1-2 tablespoon of sugar to sprinkle on top just before baking
- Start by making the filling. Place frozen berries, sugar and butter in a pot and stir over low heat until the berries have released their natural juices and the liquid has reduced by 1/3. This will take about 2-3 minutes. Add the corn flour, stir well and cook for a further 2 minutes until it starts to thicken. Turn off the heat and allow to cool at room temperature, then you can refrigerate it for up to 3 days.
- To make the pastry, put the frozen butter cubes, flour and sugar in the food processor and pulse until wet crumbs form. Add the water, starting with 1/2 a tablespoon, keep pulsing and continue adding more drops of water until a soft dough is created. Tip the dough onto a floured surface, press with your hands to smoothen it, then flatten it with your palms, wrap it in plastic film and rest in the fridge for a minimum 2.of 30 minutes, up to 3 days.
- Heat up your oven to 180 C (350 F). Grease and flour a 20 or 24 inch tart tin. Roll the rested dough into a disk and reserve some to cut into strips and create a lattice pattern to decorate the top with. Line the tin with the pastry disk, pour in the filling and place the strips on top in a criss cross pattern. Sprinkle the tart with some sugar and bake until golden and gorgeous.