Recipe For Raspberry Tart

The elegant yet simple raspberry tart is one of my favorite desserts. The crust might be my favorite part; it’s so buttery and crumbly yet holds together so well.

The recipe calls for 1 1/4 cups of all-purpose flour, 1/2 cup of unsalted butter, and a counterpoint of 1/4 cup granulated sugar and a smidge of salt. Things come together nicely in the mixing bowl and even better in the tart pan.

The jam goes on bottom, then the fresh raspberries (and some whole raspberries you sort of mash up and add to the top of the filling), and then the filling, which is some sort of custard that stiffens to just the right degree. And those are all the steps.

Ingredients

All-purpose flour: Supplies the framework; abundant in carbohydrates; necessary for pie dough.

Butter, unsalted: Adds richness; enhances flavor; creates flaky texture in crust.

Sugar in granules: Sweetens the crust; gives crispness; balances tartness in the raspberries.

Raspberry jelly: Intensifies raspberry taste; adds sweetness; provides a jellied layer.

Ripe raspberries: Abundant in vitamin C; offer plenty of antioxidants; fresh and juicy with a lovely tartness.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons cold water
• 1/2 cup raspberry jam
• 2 cups fresh raspberries
• 1 tablespoon confectioners’ sugar (optional, for dusting)
• 1 egg, beaten (for egg wash)

Instructions

1. Set the oven to 375°F (190°C).

2. In a bowl of medium size, mix together the flour, sugar, and salt.

3. Dice the butter and add it to the flour mixture, and using a pastry cutter, blend until the mixture resembles coarse crumbs.

4. Slowly incorporate the cold water, one tablespoon at a time, mixing until the dough barely holds together.

5. Shape the dough into a disk, cover it in plastic, and chill for 30 minutes.

6. Chilled dough is rolled out on a floured surface to fit a tart pan that is 9 inches in diameter. After being rolled out, the dough is then pressed into the pan before being trimmed to fit. Once fitted, the dough that has become the base is pricked with a fork.

7. Evenly spread the raspberry jam over the tart crust, then place the fresh raspberries on top.

8. Paint the crust edges with beaten egg for magnificent, golden, flaky goodness.

9. Bake in the preheated oven for approximately 25–30 minutes, or until the crust is golden brown.

10. Let the tart cool a bit, then, if you wish, dust it with confectioners’ sugar before serving.

Equipment Needed

1. Oven
2. Medium-sized mixing bowl
3. Pastry cutter
4. Measuring cups
5. Measuring spoons
6. Rolling pin
7. 9-inch tart pan
8. Fork
9. Plastic wrap
10. Pastry brush
11. Knife (for dicing butter)
12. Spatula or spoon (for spreading jam)
13. Baking sheet (optional, to place under tart pan)
14. Cooling rack

FAQ

• Do I need to use chilled butter for the pastry? Yes, using chilled butter ensures a flaky crust. Cold butter prevents it from melting into the flour too quickly, which helps create layers.
• Can I use frozen raspberries instead of fresh?You can use frozen raspberries, but make sure to thaw and drain them very well to avoid adding any extra moisture to the tart.
• Is the egg wash necessary?Giving the tart crust an egg wash results in a beautiful golden color and a glossy finish. But if you want to save a step (and maybe a dish), you can certainly skip the wash and still end up with a stunning tart.
• How can I prevent the crust from shrinking?Refrigerate the pastry dough before baking. This helps prevent shrinking (in the crust and the person who eats it, too). At least as important is avoiding the dough’s overwork. Overworking is bad for any pastry, but especially for pie dough. The more you work it, the more gluten forms, and the gluten’s job is to hold things together. That’s fine for bread, but this is not bread. We want tender, flaky layers, not something to plot your latest rebellion.
• Can I substitute raspberry jam with another type?Certainly! You can use any jam or preserve you like, such as strawberry or apricot, that will work well with the fresh raspberries.
• What’s the best way to serve raspberry tart?The raspberry tart is at its best when served slightly warm or at room temperature, with the option of a dusting of confectioners’ sugar. Adding a dollop of freshly whipped cream or a scoop of vanilla ice cream can also elevate the serving.
• How do I store leftovers?Keep any remaining tart stored in an airtight container in the refrigerator for as long as 2 days. To achieve the best flavor and texture, allow it to revert to room temperature before enjoying.

Substitutions and Variations

All-purpose flour: You can replace it with whole wheat flour or almond flour for a different texture and flavor.
Butter (unsalted): Use coconut oil or margarine as a dairy-free alternative.
Sugar in granulated form: Employ honey or maple syrup as natural sweeteners (adjust amount as necessary for desired level of sweetness).
Raspberry jam: If you’re looking for a different flavor, consider using strawberry jam or apricot preserves.
Substituting for fresh raspberries is simple: use mixed berries instead. Blueberries and blackberries work well to create a berry medley tart.