Free-Form Raspberry-Rhubarb Tart

As you may recall, this spring we planted 12 raspberry plants this year. Some are early bearing, others later -- which is nice because you get a steady flow of gorgeous raspberries. On the first year you can't expect to get much of anything, but perhaps because of all of the rain we received, we have a nice little smattering of raspberries. Even though I figured my rhubarb was tough at this point, a found a few relatively new shoots and cut them off. Together with the raspberries I made a free-form raspberry-rhubarb tart. Boy was it good.

For the filling, a free-form tart is great because it doesn't have to be a certain size and you can just try different things. It takes a lot less time than a pie, and is smaller.

I added:

Approximately 1 1/2 pints of raspberries

4 small stalks of rhubarb, thinly chopped

1/4 cup sugar

1 T flour

shake of cinnamon

shake of nutmeg

few slices of butter for the top

sprinkle sugar on top, including crust part.

mix all of the non-fruit ingredients together first, so you don't damage your raspberries too much when you mix everything together. Then add your fruit and gently fold to mix.

PreHeat oven to 425 degrees.

Basically, you use your favorite pie crust recipe (just for one crust). Roll out into a rectangle shape (or small circle, just as long as it could fit on your cookie sheet). Flip onto a cookie sheet. Pour your filling into the middle. Flip the edges of the tart up and onto the filling with a knife (a flexible one is helpful, like a frosting knife). Make sure that any holes on the bottom edge are pushed back together with your knife or finger -- otherwise the syrup will ooze out. Once all of the edges are flipped up and over onto the tart, put a few thin slices of butter on top, sprinkle with a little sugar and pop it in the over for 25-30 minutes until the filling is bubbling and the crust is golden. Cool slightly (so the filling isn't too soupy) and EAT. Yumola. So good. We serve with vanilla icecream. Enjoy!

Time for PIE!

It is time for PIE! As many of you know, I am a big supporter of making your own pie crust. I have been making one handed down to me from Benjamin's Nana, and it's simply not that hard, and better than anything ready-made. I'm sorry ... but it's better. It is also an oil crust, which is a lot healthier than a butter crust. Trust me, no one will complain. Here is the recipe for those of you who'd like to try it ....

For ONE 8-9" pie crust
(you will need to make two of these for a typical "double crust" pie. Benjamin's Nana always swore that making one big batch and cutting it in half made the crust tough)

1 C plus 2 T King Arthur Unbleached Flour (Nana says no other will do)
1/2 t salt
1/3 C vegetable oil
2 T Ice Cold Water (or less)

Before you start . . . remember these words: Don't over mix! Gently fold over ingredients until it holds together, no more.

Mix flour and salt together. (Add wet ingredients all at once) Add oil and 1 1/2 of the T's of water to the center of the flour / salt. Tenderly fold ingredients together with a fork until mostly combined and looks like dough. Don't over mix or mix quickly. Go slowly. If you need the remaining water (there is still too much flour that's not moist) add it in. Even if there is partly moistened flour around the bowl, just gather it all together into a ball. Less handling the better. Put dough between two pieces of waxed paper and roll out. (It's very hard to roll this out without the waxed paper -- plus you'll be adding additional flour which will make it tougher)

That's it!
Fill with your favorite fruit -- as for pie and bake!!
(for added asthetics, you can brush with milk or cream and sprinkle a little sugar on top)
Yumola!
Enjoy!