Easy Raspberry Crostata (Italian Tart) With Basil | Chef Ken Oringer

Combine flour, ¼ cup sugar and salt in a food processor. Pulse in ½ pound butter so that the butter forms large pea-sized bits. Pulse in ice water. Pour the mixture onto a sheet of plastic wrap, then squeeze together and shape into a disc. Refrigerate for 2 hours. 

Preheat oven to 400˚F. 

On a lightly floured surface, roll out the chilled dough to a 12-inch round. Place the round on a silpat- or parchment paper-lined rimmed baking sheet. Top with raspberries and torn purple basil, leaving about a 2-inch rim. Sprinkle with ¼ cup sugar and the remaining 3 tablespoons cold cubed butter. Fold the rim over the raspberries to form the crostata. Using a pastry brush, brush the rim with the egg and sprinkle with the remaining 2 tablespoons sugar. Bake until bubbly and crispy, 20 to 25 minutes. Let cool for 10 minutes and serve.