Nut-Free Classic Raspberry Tart

Indulge in the timeless elegance of this Nut-Free Classic Raspberry Tart, a dessert that’s as visually stunning as it is delicious. Featuring a buttery, golden crust made from scratch and filled with fresh, juicy raspberries, this tart is a celebration of simplicity and vibrant flavors. Unlike traditional recipes, this version is completely nut-free, making it a perfect choice for those with nut allergies. The tart shell is baked to crisp perfection, while the naturally sweet raspberry filling is enhanced with a hint of lemon juice and vanilla extract for a bright, aromatic finish. With just 30 minutes of prep, this easy-yet-impressive dessert is perfect for family gatherings, special celebrations, or an elegant treat after dinner. Serve it with a light dusting of powdered sugar for a picture-perfect presentation.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 200 g all-purpose flour
• 100 g unsalted butter, chilled and cubed
• 50 g granulated sugar
• 3 tbsp ice water
• 1 egg yolk
• 500 g fresh raspberries
• 2 tbsp powdered sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the chilled, cubed unsalted butter to the flour mixture.

Step 3

Using a pastry cutter or your hands, mix the butter into the flour until the mixture resembles coarse crumbs.

Step 4

Add the egg yolk and the ice water. Mix until the dough just comes together; do not overmix.

Step 5

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes.

Step 6

On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Carefully transfer it to the tart pan, pressing into the corners. Trim any excess dough from the edges.

Step 7

Prick the bottom of the crust with a fork and place a piece of parchment paper on top. Fill with pie weights or dried beans.

Step 8

Bake the crust for 15 minutes, then remove the parchment and weights. Bake for an additional 10 minutes or until the crust is golden brown.

Step 9

While the crust is baking, prepare the raspberry filling. In a medium bowl, gently combine the fresh raspberries, powdered sugar, cornstarch, lemon juice, and vanilla extract.

Step 10

Remove the crust from the oven and let it cool slightly. Spoon the raspberry mixture evenly over the baked crust.

Step 11

Return the tart to the oven and bake for 10-12 minutes until the raspberries begin to soften and release some juice.

Step 12

Allow the tart to cool at room temperature before serving. Optionally, dust with additional powdered sugar just before serving.

Nutrition Facts

Serving size	(954.2g)

Amount per serving	% Daily Value*
Calories	2056.1

Total Fat 90.9g	0%
Saturated Fat 53.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 402.8mg	0%
Sodium 30.9mg	0%
Total Carbohydrate 286.9g	0%
Dietary Fiber 38.1g	0%
Total Sugars 88.6g
Protein 30.4g	0%

Vitamin D 18.2IU	0%
Calcium 198.1mg	0%
Iron 13.5mg	0%
Potassium 1035.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 5.8%

Carbs: 55.0%