Raspberry Tart
A delightful dessert featuring a buttery, flaky crust filled with sweet and tangy raspberries, perfect for any occasion.
Ingredients
For the Base
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened For a dairy-free option, use margarine or coconut oil.
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
For the Filling
- 2 cups fresh raspberries Feel free to mix in blackberries, blueberries, or strawberries for varied flavors.
- 1/2 cup granulated sugar Can replace with coconut sugar or a sugar substitute.
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice Can substitute with lime juice or orange juice.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, mix the flour, powdered sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs. Stir in the egg yolk until the dough forms a ball.
- Press the dough into a tart pan evenly, pricking the bottom with a fork to prevent it from puffing up.
- Bake the crust in a preheated oven at 350°F (175°C) for 20-25 minutes or until golden.
- Toss fresh raspberries with granulated sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl.
- Pour the raspberry mixture into the baked crust, spreading it evenly.
- Return to the oven and bake for another 20 minutes, until the filling bubbles slightly.
- Let the tart cool before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Chill ingredients for a flakier crust and avoid overmixing.