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.
Servings: 8 servings
Calories: 411kcal
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.
- Combine flour, confectioner's sugar, and salt in the bowl of a food processor and pulse one second to combine.
- 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.
- Next, add the browned butter, whisking until combined.
- 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
Serving: 1slice | Calories: 411kcal | Carbohydrates: 46g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 168mg | Potassium: 117mg | Fiber: 3g | Sugar: 25g | Vitamin A: 778IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg