Rustic Raspberry Tart With Irish Butter Crust

An easy to make, flaky crust filled with bursting berry goodness? Yes, please.

This fabulous tart should really be a single serving, but I managed to share it with the other 5 peeps in the house.

If you can find some Irish butter, like Kerrygold, go for it.

Rustic Raspberry Tart With Irish Butter Crust

Ingredients for crust:

1 cup flour
1/4 teaspoon salt
6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
1 large egg yolk (reserve white)
3 to 5 teaspoons ice water

Ingredients for filling:

2 cups raspberries
3 tablespoons sugar
2 teaspoons cornstarch
Vanilla ice cream or whipped cream to serve


1. To Make Crust: Heat oven to 425°F. In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 large pieces of waxed paper on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of waxed paper. Place the other sheet of paper, floured-side down, onto dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round.

2. To Fill Tart: Peel off top sheet of waxed paper and invert onto a large baking sheet lined with cooking parchment. Remove remaining waxed paper. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.

3. Bake tart on the bottom rack of the 425°F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with confectioners’ sugar, if desired.

4. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.

Makes 4 to 6 servings.

Recipe from

Time to Shamrock And Roll.

The Thrills are a band out of Dublin, currently on “indefinite hiatus”.

“Well I never should have settled down
Hanging around in a one horse town
And everyone started sleeping around”

Wicked catchy tune.
The Thrills-One Horse Town

You can check out The Thrills on their Myspace page and buy their music here.

Thrills drummer Ben Carrigan has a solo album, ‘The Greatest Narrators’, due out on September 23, 2011. The first single, You Knew It All Along, is going to be available as a free download on August 19th. We’ll have to check back on Mr. Carrigan’s website to have a listen later this month.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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