Using a sheet of parchment paper makes rolling out and baking this slightly sweet pie crust easy because it eliminates the need to transfer the dough from the counter to a tart pan. Pile in a filling of raspberries coated with lime zest, freshly squeezed lime juice, sugar, and cornstarch and bake until bubbly and browned.
Special equipment: You’ll need a pastry brush for this recipe.
- 1Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes.
- 2Drizzle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk (you may have to knead the dough once or twice to get all of the pieces incorporated, but don’t overwork it or it’ll become tough), and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.
For the filling and baking:
- 1Heat the oven to 400°F and arrange a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside.
- 2Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes.
- 3Cut 1 (14-inch-long) piece of parchment paper. Place it on a work surface and dust it lightly with flour. Remove the dough from the plastic wrap, place it on the parchment, and dust it lightly with flour. Evenly roll out the dough into a 12-inch circle, repairing any cracks around the edges. Transfer the dough and parchment to a second baking sheet and refrigerate until firm, about 20 minutes.
- 4When the dough is ready, place the sugar, cornstarch, lime zest, and salt in a large bowl and whisk to combine. Add the raspberries and lime juice and gently fold to coat the berries.
- 5Pile the raspberries in the center of the prepared dough, leaving a 2-1/2-inch border. Fold the edges of the dough over the raspberries, leaving a 1/2 inch of space between the fold of the dough and the edge of the filling Pleat the dough about every 2 inches as you go, and repair any rips (make sure to seal any holes in the dough, or the berry juices will escape and burn while the tart bakes). Gently push the raspberries down to slightly flatten.
- 6Brush the pastry edge lightly with water and sprinkle it with the coarse sugar, if using. Remove the hot baking sheet from the oven and transfer the tart and parchment onto it. Bake until the pastry is golden and the raspberry juices are bubbling, about 35 to 40 minutes.
- 7Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. Remove the tart and parchment from the baking sheet and return them to the wire rack to cool, about 20 minutes. Before serving, remove the parchment.