Raisin Pastry Tart

Name: Raisin Pastry Tart
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 200 g raisins; 150 g all-purpose flour; 25 g corn flour; 1.2 g baking powder; 75 g lard; 60 g granulated sugar; 3 g lemon juice; 50 g milk; 250 g water; to taste caramel coloring; 2.5 g fine salt; to taste egg wash

A classic Zhejiang dish with a glossy, appetizing appearance and tender, flavorful texture.

1h 0m

Easy

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Ingredients

raisins 200 g

all-purpose flour 150 g

corn flour 25 g

baking powder 1.2 g

lard 75 g

granulated sugar 60 g

lemon juice 3 g

milk 50 g

water 250 g

caramel coloring to taste

fine salt 2.5 g

egg wash to taste

Instructions

Make the filling

Wash the raisins, add sugar and a suitable amount of water, then bring to a boil. Stir in the corn flour until smooth, add lemon juice and caramel coloring to adjust the flavor, cook until just boiling; set aside.

Make the dough

First mix the lard and flour together until combined, then add salt, milk, and baking powder, knead vigorously to form a dough. Divide the dough into 2 portions, roll each into a sheet approximately 2 mm thick.

Shape and bake

Line a tart mold with one of the dough sheets, trim off the excess edges. Bake in the oven until 60% cooked, then remove, pour in the cooked raisin filling. Let cool slightly, then cover with the second dough sheet, trim the edges, brush with egg wash, score patterns with a fork, and bake in the oven until fully cooked.