Serves: 10
Total Calories: 246
Pastry:
Preheat oven to 400°.
In medium bowl, combine flour, sugar, and salt. Cut in butter until crumbly. Sprinkle water, 1 tablespoon at a time, until pastry mixture is just moist and holds together. Press pastry into the bottom and 1-inch up the side of a 9-inch springform pan. Set aside.
Filling:
Combine cinnamon, sugar, and flour in small bowl. Sprinkle half the flour mixture over the bottom of pastry. top with 4 cups raspberries. Sprinkle remaining flour mixture over raspberries.
Bake tart on lowest oven rack, 50–60 minutes, or until golden and bubbly. Remove from oven; cool on wire rack. After tart has completely cooled, carefully remove side of springform pan. Top with remaining 2 cups raspberries. Cut into wedges.
To serve, pour 2 tablespoons cream on individual plate; arrange a tart wedge on cream.
This Indiana Raspberry Tart recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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