Fresh picked raspberries, at their peak ripeness and warm from the sun are pure magic and little like candy. Honey, like wine, genuinely showcases the terroir in which it was created. In the case of honey, you can taste the flowers, the forest and the locations the bees have gathered to pollen from.
This dish is inspired by the Dutch baby, which is a sweet version of Yorkshire pudding.
To avoid the fluffing and browning you see in Yorkshire pudding, this “tart” is cooked at a lower temperature.
I used a wood-fired oven when making this recipe, but any oven will work. A 12-inch cast iron pan or oven-safe non-stick pan work well for this dish
Yield: 4 servings
- 4 eggs
- 2 tablespoons sugar
- A pinch of salt
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 cup canola or vegetable oil
- 1 cup plain yogurt
- 2 cups fresh raspberries
- 6 tablespoons local honey
- 1/4 cup fresh mint, shaved
For Batter: In a large bowl whisk eggs, sugar, salt and flour until smooth. Add milk and whisk until smooth. Let stand for twenty minutes before using.
While the batter is resting, place pan in the oven then heat to 425F. When your pan and oven are hot, quickly and carefully remove from oven. Add the oil, then strain the batter through a fine sieve into the hot pan. Carefully swirl batter around the bottom so it is evenly distributed then place back in hot oven for 10 minutes or until the batter has cooked completely. It should feel dry and somewhat spongy but not browned. Remove the tart from pan and let stand for 5 minutes. Once cooled spread the plain yogurt evenly on top followed by the wild raspberries. Drizzle with honey and sprinkle with the fresh mint. Cut into quarters and serve.