Classic Raspberry Tart
Indulge in the timeless elegance of a **Classic Raspberry Tart**, a dessert that combines a buttery, flaky crust, velvety vanilla-infused pastry cream, and the vibrant sweetness of fresh raspberries. This French-inspired tart shines with layers of flavor and texture, crowned by a shimmering apricot glaze that adds a hint of fruity sophistication. Perfect for special occasions or a decadent treat, this tart is both visually stunning and irresistibly delicious. With straightforward steps for creating the homemade tart shell, silky pastry cream, and perfectly arranged raspberry topping, this recipe caters to both seasoned bakers and ambitious beginners. Serve it chilled and prepare to impress guests with every luscious, berry-laden bite. **Keywords:** raspberry tart recipe, classic tart dessert, fresh raspberry dessert, French tart recipe, pastry cream dessert.
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Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsalted butter
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 tablespoons Cold water
- 1.5 cups Whole milk
- 1 unit Vanilla bean
- 4 units Egg yolks
- 0.5 cup Granulated sugar (for pastry cream)
- 2 tablespoons Cornstarch
- 2 tablespoons Unsalted butter (for pastry cream)
- 2 cups Fresh raspberries
- 2 tablespoons Apricot jam
- 1 tablespoon Water (for glaze)
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
To make the tart crust, combine 1.5 cups of all-purpose flour, 0.5 cup of cold unsalted butter diced into cubes, 0.25 cup of granulated sugar, and 0.25 teaspoon of salt in a food processor.
Step 3
Pulse until the mixture resembles coarse crumbs. Add 2 tablespoons of cold water and pulse until the dough begins to come together.
Step 4
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 15 minutes.
Step 5
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Carefully lay the dough into the pan, pressing it into the edges and trimming any excess.
Step 6
Dock the pastry with a fork and line it with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for another 10 minutes until golden.
Step 7
To prepare the pastry cream, heat 1.5 cups of whole milk over medium heat. Split 1 vanilla bean, scrape out seeds into the milk, and add the pod. Bring to a simmer, then remove and let steep for 10 minutes.
Step 8
In a separate bowl, whisk together 4 egg yolks and 0.5 cup of granulated sugar until pale. Add 2 tablespoons of cornstarch and whisk until smooth.
Step 9
Remove the vanilla pod from the milk. Gradually temper the egg mixture with the warm milk, stirring constantly.
Step 10
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 2-3 minutes.
Step 11
Remove from heat, whisk in 2 tablespoons of unsalted butter, and let it cool completely.
Step 12
Once the tart shell and pastry cream are cooled, fill the tart shell with the pastry cream and smooth with a spatula.
Step 13
Arrange 2 cups of fresh raspberries on top of the pastry cream.
Step 14
In a small saucepan, heat 2 tablespoons of apricot jam with 1 tablespoon of water until melted. Strain if necessary to remove any solids.
Step 15
Brush the glaze gently over the raspberries to give a glistening finish.
Step 16
Chill the tart in the refrigerator for at least 1 hour before serving.
Nutrition Facts
| Serving size | (1150.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2426.5 |
| Total Fat 90.6g | 0% |
| Saturated Fat 51.3g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 413.5mg | 0% |
| Sodium 756.9mg | 0% |
| Total Carbohydrate 375.6g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 205.5g | |
| Protein 37.0g | 0% |
| Vitamin D 196.4IU | 0% |
| Calcium 582.2mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1186.3mg | 0% |
Source of Calories