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Tasty Raspberry Tart Recipe

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★★★★★

4.9 from 74 reviews

This Tasty Raspberry Tart features a buttery, flaky shortbread crust filled with a nutty, custard-like almond and brown butter filling, infused with hints of raspberry liqueur, lemon, and almond essence. Fresh raspberries are nestled throughout the filling, creating bursts of juicy, tart sweetness in every bite. Ideal for special occasions or a delightful weekday treat, this tart impresses with its complex harmonized flavors and elegant presentation.

Ingredients

Scale

For the crust:

  • 1 egg yolk
  • 1 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 2/3 cup powdered sugar, sifted
  • 1/2 tsp salt
  • 4 oz unsalted butter, chilled and cubed

For the filling:

  • 6 tbsp unsalted butter
  • 1 egg
  • 1 egg white
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp raspberry liqueur (framboise)
  • 1 tsp almond essence
  • 1/2 tsp lemon zest
  • 1.5 tsp lemon juice
  • 2 tbsp Wondra or all-purpose flour
  • 2 tbsp heavy cream
  • 14 oz fresh raspberries

Instructions

  1. Mix the Pastry Dough: Whisk together the egg yolk, 1 tablespoon heavy cream, and 1/2 teaspoon vanilla extract in a small bowl and set aside. In a food processor, pulse the all-purpose flour, powdered sugar, and 1/2 teaspoon salt until combined. Add the chilled cubed butter and pulse about 20 times until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining for flakiness. Pour in the egg mixture and pulse just 12 seconds until the dough barely holds together—avoid overmixing to keep the crust tender. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
  2. Roll and Pre-Bake Shell: Remove chilled dough and place between two parchment sheets. Roll out to an 11-inch circle, transfer to a 9-inch tart pan by peeling off the top parchment and inverting the dough over the pan, then peel off the remaining parchment. Press gently into pan, trim excess dough. Freeze the pan for 30 minutes while preheating the oven to 375°F. Line crust with foil and fill with pie weights or dried beans. Blind-bake for 20-25 minutes until edges set and lightly colored, then remove weights and foil and bake uncovered for another 5-7 minutes until bottom is lightly golden. Cool slightly.
  3. Brown the Butter: Melt 6 tablespoons unsalted butter in a light-colored saucepan over medium heat, swirling as it melts. Continue cooking for about 7 minutes until it turns deep golden brown with nutty aroma and brown solids form on the bottom. Immediately remove from heat to prevent burning. Pour into a bowl, scrape the nutty bits, and cool to room temperature.
  4. Prepare Egg Mixture: Whisk together whole egg and egg white in a medium bowl. Vigorously stir in granulated sugar and 1/4 teaspoon salt for about 1 minute until pale and thick. This aerates the mixture for a delicate texture.
  5. Combine Filling Ingredients: Gently fold cooled brown butter into the egg mixture. Stir in vanilla extract, raspberry liqueur, almond essence, lemon zest, and lemon juice until smooth. Sift Wondra flour directly over the mixture and gently fold it in along with heavy cream to create a smooth custard-like batter.
  6. Assemble Tart and Bake: Evenly scatter fresh raspberries over the blind-baked crust. Carefully pour the filling over the berries, allowing raspberries to float and create pockets of fruit. Place the tart on a baking sheet and bake at 375°F for about 30 minutes, rotating halfway, until the filling is set on the edges but slightly jiggly in the center, like custard.
  7. Cool, Slice, and Serve: Remove tart from oven and cool on a wire rack for at least 1.5 hours, up to 6 hours, to let flavors meld and filling fully set. Serve at room temperature or slightly chilled. To remove from pan, run a thin knife along edges and push the removable tart pan bottom up to release the tart sides before slicing.

Notes

  • Keep all ingredients cold for the crust to achieve a flaky texture.
  • Do not overmix the pastry dough to avoid tough crust.
  • Use a light-colored pan for browning butter to monitor color changes easily.
  • Wondra flour is preferred in filling for its fine texture and smooth consistency, but all-purpose flour can be substituted.
  • Blind baking with weights prevents the crust from puffing or shrinking.
  • The filling should be slightly jiggly in the center when baked, setting fully as it cools.
  • Raspberries can be fresh; ensure they are dry to prevent soggy crust.
  • Longer chilling times for the crust and tart enhance flavor and texture.

Keywords: raspberry tart, almond tart, brown butter tart, flaky tart crust, custard tart, fruit tart, raspberry dessert, nutty filling

Find it online: https://lucabites.com/tasty-raspberry-tart-recipe/