Raspberry Tart
This raspberry tart is the perfect summer dessert when fresh raspberries are in season. I highly recommend using fresh berries to achieve the best possible flavor.
Ingredients
- ¾ cup all-purpose flour
- ⅓ cup icing sugar
- ⅓ cup cold butter, cubed
- 1 egg yolk
- ½ tbsp vanilla extract
Filling
- 750 g fresh raspberries
- ¼ cup icing sugar
- 100 g apricot jelly
Instructions
- In a food processor, combine the flour, icing sugar, and cold butter. Add the egg yolk, vanilla extract, and 1 tablespoon of water. Process until the mixture forms a crumbly, uniform dough.
- Transfer the dough to a lightly floured work surface, shape it into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 355°F (180°C).
- Roll out the dough to fit a removable-bottom tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork.
- Refrigerate the crust for 20 minutes. Line it with parchment paper and fill it with dried beans or pie weights.
- Bake for 15 to 20 minutes, or until the edges are lightly golden.
- Remove the parchment paper and the dried beans or pie weights, then continue baking for another 15 minutes, until the crust is golden brown. Transfer to a wire rack and let cool completely.
- For the filling, set aside 500 g of the fresh raspberries.
- Place the remaining raspberries and the icing sugar in a blender or food processor and blend until smooth. Spread the raspberry purée evenly over the cooled tart crust, then arrange the reserved whole raspberries on top.
- In a small saucepan, gently heat the apricot jelly until melted. Strain it through a fine-mesh sieve to remove any large pieces of apricot. Using a pastry brush, lightly glaze the raspberries with the warm apricot jelly.
- Serve and enjoy!