This is a great, easy pastry. Once raspberries are in season, I plan on making this one a lot.
- 1/2 cup flour
- 1/4 cup sugar, 2 tbsp
- Pinch of salt
- 3 eggs
- 3 tbsp melted unsalted butter
- zest of a lemon
- 1/4 cup milk + 2 tbsp
- 1 pint raspberries
- powdered sugar
Combine flour, sugar and salt in a medium bowl. Whisk in eggs, butter and lemon zest, whisking until combined. Add milk and whisk until smooth, a minute or two.
Pour into a nine inch pie plate, then distribute raspberries on top. Bake at 350 for 30 minutes, or until it's set in the middle and browning around the edges. It usually takes a little longer than that in my oven - sometimes as much as ten minutes.
Let cool a little, sprinkle with powdered sugar and serve.