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Raspberry Tart
4.5 from 8 votes

Raspberry Tart

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.

Prep Time
20 mins
Cook Time
30 mins
chill
1 hr
Servings: 8 servings
Calories: 411 kcal
Course: Dessert
Cuisine: French

Ingredients

Tart Crust
  • 1 large egg save the white for the filling, yolk
  • 1 Tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour 5.5 ounces, unbleached
  • 2/3 cup confectioners sugar 2.4 ounces
  • 1/4 teaspoon salt fine sea salt
  • 4 ounces butter diced into 1/2" cubes, unsalted
Filling
  • 6 Tablespoons butter 3 ounces, unsalted
  • 1 large egg
  • 1 large egg white
  • 1/2 cup granulated sugar (4 ounces)
  • 1/4 teaspoon salt 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 flour
  • 2 Tablespoons heavy cream
  • 12 ounces raspberries fresh

Instructions

Tart Pastry
    Cup of Yum
  1. Whisk together the yolk, cream and vanilla together in a small bowl.
  2. In the bowl of a food processor, pulse flour and salt just until combined.
  3. Scatter butter on top of flour and pulse 20 times for 1 second until flour resembles coarse meal.
  4. 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.
  5. Remove dough from refrigerator, and roll out dough between two pieces of floured parchment paper into an 11" round.
  6. 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.
  7. Place the tart pan into the freezer for 30 minutes.
  8. Preheat the oven to 375 degrees F.
  9. Cover frozen pie crust with buttered aluminum foil and pie weights or beans.
  10. Bake tart crust for 20 to 25 minutes or until it's lost is shine and is barely turning golden brown.
  11. Remove the pie weights and foil and continue baking an addition 5 to 7 minutes or until the sides are golden brown.
Tart Filling
  1. 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.
  2. Whisk egg and egg white in a medium bowl until combined.
  3. Add sugar and salt whisking until well combined, about 1 minute.
  4. Add vanilla, framboise, almond extract and lemon zest and juice.
  5. Whisk in Wondra, then heavy cream.
  6. 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.
  7. Cool completely on a wire rack for at least 1 1/2 hours and up to 6.
  8. Store any leftovers in the refrigerator.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 411

% 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.