Raspberry Tarte Tatin
Baking and Desserts • World
Description
Raspberry Tarte Tatin
Ingredients
- Vegetable Oil 0 fl oz
- Salt 0 oz
- Water 5 fl oz
- Sugar 5 oz
- Butter 5 oz
- Wheat Flour 5 oz
- Raspberry leaves 10 oz
Step-by-Step Guide
Step 1
Prepare the dough. Mix salt into the flour, add vegetable oil and butter, and cut into crumbs. Add lemon zest, pour in ice-cold water, and mix until large crumbs form. Shape the crumbs into a ball with your hands, wrap in plastic wrap, and refrigerate for 1 hour.
Step 2
Line a baking sheet with parchment paper. Roll out the chilled dough on a floured surface into a round sheet, 24 cm in diameter. Place the dough on the baking sheet and refrigerate for 15–20 minutes.
Step 3
Prepare the filling. In an oven-safe skillet, melt sugar and butter, add lemon juice, and bring to a boil. Add 150 grams of raspberries and cook for 3 minutes, then remove the skillet from heat.
Step 4
On top of the already cooked raspberries, add another 150 grams and only then cover all the raspberries with the dough. Fold the edges of the dough inward against the skillet and prick the dough with a fork. Bake for 25 minutes at 430°F. Allow to cool.
Step 5
Then cover with a large plate and flip over. Serve warm.
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