Nut-Free Classic Raspberry Tart
Delightfully fresh and effortlessly elegant, this Nut-Free Classic Raspberry Tart is a stunning dessert that's perfect for any occasion. Made with a buttery, flaky pastry crust and topped with vibrant, juicy raspberries kissed with hints of vanilla and lemon, this nut-free tart strikes the perfect balance of sweet and tangy flavors. The recipe keeps it inclusive without the use of nuts, making it ideal for those with allergies. With a golden homemade crust and a simple yet show-stopping raspberry filling, this tart is as beautiful as it is delicious. Requiring just 30 minutes of prep time and a handful of pantry staples, it’s a recipe that combines convenience and sophistication. Serve as a centerpiece dessert for brunches, dinner parties, or summer celebrations, and enjoy this nut-free twist on a classic favorite!
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the chilled, cubed unsalted butter to the flour mixture.
Using a pastry cutter or your hands, mix the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and the ice water. Mix until the dough just comes together; do not overmix.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes.
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.
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.
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.
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.
Remove the crust from the oven and let it cool slightly. Spoon the raspberry mixture evenly over the baked crust.
Return the tart to the oven and bake for 10-12 minutes until the raspberries begin to soften and release some juice.
Allow the tart to cool at room temperature before serving. Optionally, dust with additional powdered sugar just before serving.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 88.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 198 mg | 15% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1035 mg | 22% | |
*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.
