Raisin Tart

Raisin Tart

Dark and golden raisins fill this rustic tart, topped by a cut-out crust sprinkled with sugar.

Raisin Tart

  • 1 1/2 cups golden raisins
  • 1 1/2 cups dark raisins
  • Boiling water, for soaking
  • 1 cup Domino® Granulated Sugar, plus more for sprinkling
  • 1/4 cup all-purpose flour, plus more for work surface
  • Finely grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Vegetable oil cooking spray
  • Pate Brisee, chilled (recipe follows)
  • 1 large egg yolk
  • 1 tablespoon heavy cream

Combine golden and dark raisins in a large bowl, cover with boiling water, and let soak for 15 minutes.  Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the filling aside to thicken for about 10 minutes.

On a lightly floured work surface, roll out one disk of pate brisee to a 1/8-inch thickness, and drape over a 9-inch tart pan with a removable bottom. Roll out remaining pate brisee disk to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a 1/2-inch round cutter, cut holes in dough about 1 inch apart. Work quickly, so dough remains cold and holes cut through easily.

Fill the prepared tart pan with raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough. Press doughs together to seal. Using a rolling pin, roll over the top of the tart flush with rim and remove dough scraps. Refrigerate for 20 minutes.

Heat the oven to 425 degrees, with rack placed in lower third of the oven. In a small bowl, combine egg yolk and cream to make a glaze. Brush tart sparingly with glaze and sprinkle with sugar.

Place tart on a rimmed baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. If tart starts to get too brown, loosely cover with aluminum foil. Remove from oven to wire rack, and let cool completely.

Makes one (9-Inch) double crust tart.

Pâte Brisée

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Pulse flour and salt in a food processor to combine. Add butter, pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more water, 1 tablespoon at a time, and pulse to combine.

Turn out dough onto a floured surface and divide dough in half, then shape into disks. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

Makes enough for two (8- to 10-Inch) tarts or single crust pies, or one (8- to 10-Inch) double crust pie.

Recipe as featured on Martha Bakes.

Raisin Tart