This lovely raspberry tart is a perfect summer dessert that is so delectable and elegant with a flaky light crust. Enjoy on it’s own or with a dollop of ice cream or whipping cream.
When you have freshly picked raspberries from a local berry farmer, this dessert comes to mind and it is one of my favourites. It’s not overly sweet, actually it is slightly tangy and this tart shell is filled with delicious raspberries. It is similar to a fruit pie. The crust is so tender, light and flaky which is a perfect shell for this recipe. I hope you try it!
RECIPE INGREDIENTS
Crust: all-purpose flour, sugar, salt, unsalted butter, egg yolks, and cream
Raspberry filling: fresh raspberries, sugar, lemon juice, lemon zest, flour, salt and unsalted butter
WHAT YOU NEED TO KNOW FOR THIS DELICIOUS TART RECIPE
When making the tart crust, it is important to use COLD butter. Cold butter will result in a light and flaky crust with layers of flakiness. I use unsalted butter for a reason and that is to control the amount of salt I add in a recipe. If you don’t have unsalted butter, then regular salted butter can be easily substituted. By adding only the egg yolk into this recipe and eggs will give it structure, helps to make it more compact and it will be easier to roll.
When you take the dough out of the refrigerator, you will notice it’s quite hard and very cold. Give it some time to sit at room temperature about 15-20 minutes to soften and it will be easier to roll.
The filling consists of fresh raspberries and if you like to use frozen, then I would add another teaspoon of flour and don’t thaw out the berries.
HOW TO MAKE THIS DELICIOUS RASPBERRY TART
Using a food processor, add flour, sugar and salt, pulse 2-3 times to mix. Add the cold butter cubes and pulse 6-8 times until the mixture resembles large crumbs that resembles large peas. Add beaten egg yolk, and cream mixture. Continue mixing until the dough begins to come together but does not form a ball. Transfer the dough on the counter and shape into a large disc. Cover tightly with plastic wrap and refrigerate until firm about 30 minutes and up to overnight.
Roll out dough on floured surface into a 16 x 6 inch rectangle. If too cold to roll, allow to sit at room temperature for 15-20 minutes. Lift the dough around the rolling pin and place on tart pan and press into the sides of pan to create a thickness along the edges. Using the rolling pin roll over the top of the rim of the pan to cut off any excees dough. Freeze the crust for about 15-20 minutes.
Place a large piece of foil over the tart and press the foil into the edges of the crust. Add dried beans, ceramic or metal pie weights into the foil-lined crust. Bake for 15 minutes until lightly golden.
In a large bowl, carefully toss 3 cups of raspberries, lemon juice and zest, flour and salt, just enough to coat and spoon into the prebaked tart crust. Place and top the remaining cup of raspberries. Add the dollops of butter. Bake at 350°F for 35-40 minutes, then transfer to a cooling rack. Cool for about 20 minutes, remove tart from pan and serve warm.
There are two parts to this recipe, one prebaking the tart crust and two, baking the filling. This recipe is not difficult, only requires time for the crust to rest, then prebake and bake with the raspberry filling. There are a few steps, but once you do it, you will see how easy this recipe actually is.
FAQ
Can I combine other fruits with this raspberry tart? Yes you can, and I would recommend staying with the berry family, so blueberries, or blackberries, also apricots, or nectarines are good choices.
Can I add water to the tart crust rather then cream? Cream offers a richness to the tart crust however, water is often added to pie pastry so water can easily be substituted for the cream.
Raspberry Tart Recipe
Equipment
- 13 3/4 x 4 1/4 inch tart pan (34.9 cm x 10.76 cm)
- Food Processor
Ingredients
Crust:
- 1 1/4 cups unbleached all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 cup unsalted cold butter, cubed
- 1 large egg yolk, slightly beaten
- 2 tbsp cream
Raspberry filling:
- 4 cups fresh raspberries
- 4 tbsp sugar
- 1 tsp lemon juice
- 1/2 lemon, zest
- 1 tbsp flour
- pinch salt
- 1 tbsp unsalted butter, thinly cut
Instructions
Crust:
- Using a food processor, add flour, sugar and salt, pulse 2-3 times to mix. Add the cold butter cubes and pulse 6-8 times until the mixture resembles large crumbs that resembles large peas.
- Beat egg yolk slightly in a small bowl, add cream and stir together. Turn on the food processor and add the egg mixture and continue mixing until the dough begins to come together but does not form a ball.
- Transfer the dough on the counter and shape into a large disc. Cover tightly with plastic wrap and refrigerate until firm about 30 minutes and up to overnight.
- Remove the dough from the refrigerator and if too difficult to roll out easily, then let it sit at room temperature for 5-10 minutes. Roll out dough on floured surface into a 16 x 6 inch rectangle, the extra dough for the sides. Gently lift the dough around the rolling pin and set dough into the tart pan, allowing the dough to relax into the pan and press into the sides of pan to create a thickness along the edges. Using the rolling pin roll over the top of the rim of the pan to cut off any excees dough. Using the tip of a fork, poke holes across the bottom. Freeze the crust for about 15-20 minutes.
- Preheat oven 400°F.
- Place a large piece of foil over the tart and press the foil into the edges of the crust. Add dried beans, ceramic or metal pie weights into the foil-lined crust. Bake for 15 minutes until lightly golden. Remove from the oven and carefully remove the foil and weights. Cool tart shell slightly on a cooling rack.
Raspberry filling:
- Preheat oven 350°F.
- In a large bowl, carefully toss 3 cups of raspberries, lemon juice and zest, flour and salt, just enough to coat and spoon into the prebaked tart crust. Place and top the remaining cup of raspberries. Add the dollops of butter. Place tart into a baking sheet to catch any juices. Bake for 35-40 minutes, then transfer to a cooling rack. Cool for about 20 minutes, remove tart from pan and serve warm. Dust with powdered sugar and garnish with fresh mint, then serve. Option to add vanilla ice cream or whipping cream.
