Yield: 1 tart, 4-6 servings. Dough: 1 cup all-purpose flour ¼ tsp. salt 6 tbsp. cold unsalted Kerrygold Pure Irish Butter, cut into ½" chunks 1 large egg, separated 3-5 tsp. ice water Filling: 2 cups raspberries 3 Tbsp. granulated sugar, plus additional 2 tsp. for crust 2 tsp. cornstarch optional, powdered sugar For dough: Heat oven to 425°F. In food processor, combine flour and salt; pulse to combine. Add butter; pulse just until mixture resembles coarse meal. Add egg yolk and ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.