Wednesday, August 26, 2009


from Karen Barker’s SWEET STUFF. I made this pretty much as written, except that I used half the sugar, and I didn’t have graham crackers, so I used ginger wafer cookiess from TJ’s in their stead. It was amazing. Good for breakfast, too.


6 Tablespoons sugar
3 Tablespoons graham cracker crumbs
3 cups fresh raspberries
1 ½ Tablespoons butter, chilled and cut into small pieces
cream for brushing

Preheat oven to 400. Only a lightly floured surface, roll out the pastry into a 12” round, about 1/8” thick. Ease it over to a parchment lined baking sheet.

Sprinkle the surface of the dough with about 2 Tablespoons sugar. Sprinkle graham cracker (or cookie) crumbs over the sugar and arrange the raspberries on top, leaving a 1 ½ “ border around the perimeter. Dot the berries with butter and sprinkle with an additional 2 Tablespoons sugar.

Fold the edges of the dough up over the filling, pleating and lightly pressing the edges together. The center will be open. Brush the edges of the pastry with cream and sprinkle with remaining 1 – 2 Tablespoons sugar. Bake at 400 for about 35 minutes, until pastry edges are brown and berry juices are bubbly. Cool slightly or serve at room temperature, with fresh whipped cream, or ice cream, of course.

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