Raspberry Tart
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4.5
12 reviews
Excellent
Raspberry Tart
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This raspberry tart with plump, fresh raspberries baked in a silky custard and a sweet, shortbread crust is easy enough for a summer picnic. Recipe adapted from Cook's Illustrated, 2005.
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Ingredients
Tart Crust
- 1 large egg yolk (save the white for the filling)
- 1 Tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cup unbleached all-purpose flour (5.5 ounces)
- 2/3 cup confectioner's sugar (2.4 ounces)
- 1/4 teaspoon fine sea salt
- 4 ounces unsalted butter diced into 1/2" cubes
Filling
- 6 Tablespoons unsalted butter (3 ounces)
- 1 large egg
- 1 large egg white
- 1/2 cup granulated sugar (4 ounces)
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla
- 1 teaspoon framboise or kirsch
- 3/4 teaspoon almond extract
- 1/4 teaspoon lemon zest
- 1 1/2 teaspoons lemon juice
- 2 Tablespoons Wondra
- 2 Tablespoons heavy cream
- 12 ounces fresh raspberries
Instructions
Tart Pastry
- Whisk together the yolk, cream and vanilla together in a small bowl.
- In the bowl of a food processor, pulse flour and salt just until combined.
- Scatter butter on top of flour and pulse 20 times for 1 second until flour resembles coarse meal.
- Add egg mixture and pulse just until dough comes together, about 12 seconds. Turn out dough onto plastic wrap, flatten into a 6" disc and refrigerate one hour.
- Remove dough from refrigerator, and roll out dough between two pieces of floured parchment paper into an 11" round.
- Carefully roll dough around the rolling pin and carefully place it over a 9" tart pan wit a removable bottom. Press the dough into the flutes, patching where it's thin or breaks.
- Place the tart pan into the freezer for 30 minutes.
- Preheat the oven to 375 degrees F.
- Cover frozen pie crust with buttered aluminum foil and pie weights or beans.
- Bake tart crust for 20 to 25 minutes or until it's lost is shine and is barely turning golden brown.
- Remove the pie weights and foil and continue baking an addition 5 to 7 minutes or until the sides are golden brown.
Tart Filling
- While the tart crust is cooling, heat butter in small saucepan over medium low heat and cook, swirling the pan occasionally, until the butter is a medium golden brown, about 7 minutes. Pour the browned butter into a heat proof bowl to cool down.
- Whisk egg and egg white in a medium bowl until combined.
- Add sugar and salt whisking until well combined, about 1 minute.
- Add vanilla, framboise, almond extract and lemon zest and juice.
- Whisk in Wondra, then heavy cream.
- Tightly arrange the berries over the baked tart. Pour the filling over the berries. Place the tart on a baking sheet and bake 30 minutes, or until the edges are bubbly and the top is deep golden and puffed. Rotate the tart 1/2 way through for even baking.
- Cool completely on a wire rack for at least 1 1/2 hours and up to 6.
- Store any leftovers in the refrigerator.
Nutrition Information
Show Details
Serving
1slice
Calories
411kcal
(21%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
168mg
(7%)
Potassium
117mg
(3%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
778IU
(16%)
Vitamin C
12mg
(13%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 411kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 168mg | 7% |
| Potassium | 117mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 778IU | 16% |
| Vitamin C | 12mg | 13% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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