She Strengthens

Raspberry Tart Recipe: A Sweet and Zesty Delight

Looking for a show-stopping dessert that’s both easy to make and utterly delicious? Look no further than this raspberry tart recipe! With a fuss-free crust and a zesty raspberry filling, this tart is sure to impress your guests and satisfy your sweet tooth.

The Magic of Parchment Paper

One of the secrets to this recipe’s success lies in the use of parchment paper. By rolling out the dough on a sheet of parchment, you eliminate the need to transfer the dough to a tart pan, making the process much simpler and less messy.

The Perfect Crust

To make the crust, simply whisk together flour, sugar, and salt, then add cold butter and ice water. Mix until the dough comes together, being careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least an hour.

A Zesty Filling

For the filling, combine sugar, cornstarch, lime zest, and salt in a large bowl. Add fresh raspberries and lime juice, and gently fold to coat the berries. Pile the raspberries in the center of the prepared dough, leaving a 2-1/2-inch border. Fold the edges of the dough over the raspberries, pleating the dough as you go.

Baking to Perfection

Heat your oven to 400°F and arrange a rack in the middle. Place a baking sheet on the rack while the oven is heating. Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes. Roll out the dough into a 12-inch circle, repairing any cracks around the edges. Transfer the dough and parchment to a second baking sheet and refrigerate until firm, about 20 minutes. Bake the tart for 40-50 minutes, or until the crust is golden brown and the filling is bubbly and slightly caramelized.

Yield and Difficulty

This recipe yields 6-8 servings and is considered easy to make. The total time required is approximately 1 hour and 10 minutes, plus 1 hour and 50 minutes for chilling and cooling.

Ingredients

For the dough:

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
• 5 to 7 tablespoons ice water

For the filling and baking:

• All-purpose flour, for dusting
• 1/2 cup granulated sugar
• 4 teaspoons cornstarch
• 1/2 teaspoon finely grated lime zest (from 1 medium lime)
• 1/8 teaspoon fine salt
• 1 pound fresh raspberries (not frozen)
• 1 tablespoon freshly squeezed lime juice
• Water
• 2 teaspoons coarse-grained sugar, such as Demerara or turbinado (optional)

Tips and Variations

• To ensure a flaky crust, make sure to keep the butter cold and handle the dough gently.
• If using frozen raspberries, thaw and pat dry with paper towels before using.
• Consider adding a sprinkle of coarse-grained sugar to the top of the tart before baking for an extra touch of sweetness.