Rub butter into flour until mixture looks like bread crumbs. Add water, knead into a ball. Roll out 2/3rds of pastry, line a deep plate to make a tart shell.
2
Wash, hull raspberries, place in tart shell. Sprinkle with sugar to taste.Roll out rest of pastry to make a lid. Cover raspberries, brush pastry lid with milk.
3
Bake in oven 400 F (204 C) for 25 minutes until tart is cooked. Dust with sugar, top with whippedcream, serve.
