Delicious Summer Sweetness

Raspberry tart is a delightful dessert that combines the sweetness of ripe raspberries with a buttery crust. Here's a classic recipe to make a raspberry tart from scratch:

Ingredients

For the Crust

- 1 1/4 cups all-purpose flour

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, cold and cut into small cubes

- 1 egg yolk

- 2-3 tablespoons ice water

For the Filling

- 3 cups fresh raspberries, washed and dried

- 1/4 cup raspberry jam

- 1 tablespoon lemon juice

- 2 tablespoons cornstarch

- 1/4 cup granulated sugar

For Garnish

- Powdered sugar for dusting

- Fresh mint leaves (optional)

Instruction

Prepare the Crust

1. In a food processor, combine the flour, sugar, and cold butter cubes. Pulse until the mixture resembles coarse crumbs.

2. Add the egg yolk and 2 tablespoons of ice water. Pulse again until the dough starts to come together. If needed, add another tablespoon of ice water until the dough forms a ball.

3. Turn out the dough onto a lightly floured surface and knead it gently a few times until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven

1. Preheat your oven to 375°F (190°C).

3. Roll out the Dough

1. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick.

2. Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough hanging over the edges.

4. Blind Bake the Crust

1. Line the tart shell with parchment paper and fill it with pie weights, dried beans, or rice to prevent the crust from puffing up.

2. Bake the crust in the preheated oven for 15-20 minutes, or until the edges are lightly golden brown.

3. Remove the parchment paper and pie weights, and continue baking for another 5-7 minutes, or until the bottom of the crust is cooked through and golden brown.

4. Remove the crust from the oven and let it cool completely on a wire rack.

5. Prepare the Filling

1. In a small saucepan, combine the raspberry jam, lemon juice, cornstarch, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3-4 minutes. Remove from heat and let it cool slightly.

2. In a large bowl, gently toss the fresh raspberries with the cooled raspberry jam mixture until evenly coated.

6. Assemble the Tart

1. Once the tart crust has cooled completely, carefully remove it from the tart pan and place it on a serving plate.

2. Spoon the raspberry filling into the cooled tart shell and spread it out evenly.

7. Garnish and Serve

1. Dust the top of the raspberry tart with powdered sugar just before serving.

2. Optionally, garnish with fresh mint leaves for added freshness and color.

3. Slice the tart into wedges and serve it at room temperature.

Enjoy your homemade raspberry tart as a delightful and elegant dessert, perfect for any occasion!