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 ...
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