Raspberry Tart Recipe

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This raspberry tart is a perfect summer dessert that is so delectable and elegant with a flaky light tart crust. Enjoy on it's own or with a dollop of ice cream or whipping cream.

Prep Time40

Cook Time40

Total Time1 20

Course: Dessert

Servings:

Calories: 258kcal

Author: Rose

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.

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