Tasty Raspberry Tart Recipe
A recipe for a Tasty Raspberry Tart that is delicious with ice cream or whipping cream.
Makes one 9-inch tart crust
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg
Raspberry Tart Filling
5 cups Raspberries ,fresh or frozen and slightly thawed
2 tbsp White Sugar
1/3 cup Brown Sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1 tsp Vanilla
4 tbsp Cornstarch
Zest of 1 Lemon
Juice of 1/2 Lemon
Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in.
Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition until the dough resembles small peas. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds.
Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate all the dry ingredients.
Chill the dough, wrapped in plastic, for about 2 hours before rolling.
To roll the dough: Butter a 9-inch tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.
Alternately, you can press the dough in as soon as it is processed: Press it evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.
Freeze the crust for at least 30 minutes, preferably longer, before baking.
To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F.
Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. Because you froze the crust, you can bake the crust without weights. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.
Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for 5 minutes longer.Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.
Mix all the filling ingredients together in a bowl. Pour into the pre-baked pastry crust. Bake in a 375 degrees F. oven for 30-40 minutes until the filling is thick and bubbly.
Let cool before serving.
Delicious served with ice cream or whipping cream.