Classic Raspberry Tart
Elevate your dessert game with this stunning Classic Raspberry Tart, a feast for both the eyes and the palate. Featuring a buttery, flaky homemade tart crust, silky vanilla bean-infused pastry cream, and juicy, vibrant fresh raspberries, this tart strikes the perfect balance of elegance and simplicity. A shiny apricot glaze adds a delightful touch of sweetness while enhancing the tart's visual appeal. Ideal for special occasions or weekend indulgences, this recipe combines classic French pastry techniques with approachable steps, ensuring even novice bakers can achieve bakery-quality results at home. Ready in under 90 minutes, this timeless raspberry tart is a must-try for anyone who loves fresh, fruity desserts.
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Recipe Information
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)
Instructions
Preheat the oven to 375°F (190°C).
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.
Pulse until the mixture resembles coarse crumbs. Add 2 tablespoons of cold water and pulse until the dough begins to come together.
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.
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.
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.
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.
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.
Remove the vanilla pod from the milk. Gradually temper the egg mixture with the warm milk, stirring constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 2-3 minutes.
Remove from heat, whisk in 2 tablespoons of unsalted butter, and let it cool completely.
Once the tart shell and pastry cream are cooled, fill the tart shell with the pastry cream and smooth with a spatula.
Arrange 2 cups of fresh raspberries on top of the pastry cream.
In a small saucepan, heat 2 tablespoons of apricot jam with 1 tablespoon of water until melted. Strain if necessary to remove any solids.
Brush the glaze gently over the raspberries to give a glistening finish.
Chill the tart in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 375.6 g | 137% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 205.5 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 582 mg | 45% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1186 mg | 25% | |
*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.
