Description
This raspberry tart is the epitome of summer indulgence, featuring a buttery, flaky crust enveloping juicy, fresh raspberries that create an irresistible sweet-tart balance. Perfect for picnics or cozy afternoons at home, this dessert not only dazzles the eyes but also delights the taste buds. Whether you’re a seasoned baker or a beginner, this easy recipe will have you impressing your friends and family in no time!
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsalted butter (cold)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour and sugar. Cut in cold butter until crumbly. Gradually add ice-cold water until dough forms.
- Chill dough in plastic wrap for 30 minutes.
- Roll out dough to ¼ inch thick and fit it into an 8-inch tart pan. Bake with pie weights for 15 minutes until golden.
- In a bowl, whisk together egg, sugar, vanilla, lemon zest, and juice until smooth. Fold in raspberries gently.
- Pour filling into pre-baked crust and bake for an additional 25-30 minutes until set.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 12g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg