For the dough (prepare two)
1 cup and 2 tablespoons of all-purpose flour (135g)
A pinch of salt
A pinch of sugar
3 tablespoons of cold unsalted butter, cut into cubes
3 1/2 tablespoons of vegetable shortening, cut into cubes
3 tablespoons of cold water
Canned beans for crushing the dough
For the filling
5 to 7 fresh raspberries (1.2 kg)
1 cup and 2 tablespoons of sugar (200g)
1/4 cup of all-purpose flour
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1 1/2 tablespoons of cold unsalted butter
1 egg, lightly beaten for brushing
For the dough (prepare two)
1 cup and 2 tablespoons of all-purpose flour (135g)
A pinch of salt
A pinch of sugar
3 tablespoons of cold unsalted butter, cut into cubes
3 1/2 tablespoons of vegetable shortening, cut into cubes
3 tablespoons of cold water
Canned beans for crushing the dough
For the filling
5 to 7 fresh raspberries (1.2 kg)
1 cup and 2 tablespoons of sugar (200g)
1/4 cup of all-purpose flour
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1 1/2 tablespoons of cold unsalted butter
1 egg, lightly beaten for brushing
Prepare two doughs separately: in a processor, combine the flour, salt, and sugar, and pulse until well mixed
Add the butter and shortening and pulse until the mixture resembles coarse crumbs
Soak the water over the mixture and pulse 8 to 12 times, until the dough forms
Place it on a surface and press it into a ball shape
Mold it into a disk of 18 cm in diameter
Wrap each dough separately in plastic wrap and refrigerate for 4 hours or overnight
Cover one of the doughs with a cake pan, 29 cm in diameter, removable bottom
Reserve without baking
Prepare the filling: hull the raspberries and cut them into four wedges
After cutting each wedge into slices (you will have 7 cups)
In a medium bowl, combine 1 cup of sugar, flour, cinnamon, and nutmeg
Add the raspberry slices and mix well
Distribute the raspberries in the cake pan lined with dough, making a small mound in the center
Top with small pieces of butter
Bake in a preheated oven (200°C)
On a floured surface, open the other dough into a circle of 30 cm in diameter
Mold it into a ball shape
Humidity the edge of the dough on the cake pan and cover the filling with the opened dough
Press the edges tightly
Make small cuts in the top of the dough, with a knife
Brush with egg and sprinkle with remaining sugar
Bake for 35 minutes or until golden brown and raspberries are soft
Remove from oven and let cool
If desired, serve with vanilla or cream ice cream
412 calories per slice
Obs.: If you prefer to prepare the dough in advance, wrap it in plastic wrap and refrigerate for two days or freeze for two months
In this case, thaw overnight before using.
