Tantalizing Raspberry Tarts
Indulge in the vibrant, sweet-tart flavor of these Tantalizing Raspberry Tarts, a dessert that’s as visually stunning as it is delicious. Perfect for summer gatherings or a weekend treat, this recipe combines a buttery, flaky pastry shell with a luscious, homemade raspberry filling bursting with fresh fruit flavor. The secret lies in the balance of zesty lemon juice with ripe raspberries, creating a filling that’s both refreshing and indulgent. Topped with an optional glossy apricot glaze, these individual tarts are as elegant as they are easy to make. With just 30 minutes of prep time and straightforward steps, you’ll have a show-stopping dessert ready to impress. Serve them chilled or at room temperature, and watch as they become the highlight of your dessert table! Perfect for “raspberry tart recipes” or “homemade fruit tart” searches, this recipe ticks all the boxes for a stunning, crowd-pleasing dessert.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter (cold, cubed)
- 40 grams Powdered sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 250 grams Fresh raspberries
- 75 grams Granulated sugar
- 10 grams Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Water
- 2 tablespoons Apricot jam (optional, for glaze)
Instructions
In a large bowl, combine the all-purpose flour and powdered sugar.
Add the cold, cubed butter to the flour mixture, using your fingertips or a pastry cutter to mix until it resembles coarse crumbs.
Add the egg yolk and cold water to the mixture. Stir gently until a dough forms. If needed, add a few more drops of water until it comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
Cut circles in the dough slightly larger than your tart molds. Line each mold with the dough, pressing gently into the edges. Trim any excess dough.
Poke small holes in the bottom of each tart with a fork and place the tart shells into the freezer for 10 minutes to firm up.
Bake the tart shells in the preheated oven for 10-12 minutes, or until golden. Remove and allow them to cool completely.
In a small saucepan, combine the raspberries, granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring continuously, until the mixture thickens and the raspberries soften, about 5-7 minutes.
Remove the raspberry mixture from the heat and allow it to cool slightly.
Fill each cooled tart shell with the raspberry filling, spreading evenly.
For a glossy finish, heat the apricot jam (if using) in a small saucepan or microwave until melted. Brush the glaze delicately over the top of each tart.
Chill the tarts in the refrigerator for at least 20 minutes before serving.
Serve cold or at room temperature, and enjoy your homemade tantalizing raspberry tarts!
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 327.8 g | 119% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 141.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 697 mg | 15% | |
*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.
