She Strengthens

Raspberry Tart Recipe: A Sweet and Tangy Delight

Are you looking for a dessert that’s both impressive and easy to make? Look no further! This raspberry tart recipe is a game-changer, with a fuss-free crust and a zesty filling that’s sure to wow your guests.

The Secret to a Perfect Crust

The key to this recipe is using parchment paper to roll out and bake the crust. This eliminates the need to transfer the dough from the counter to a tart pan, making the process a breeze. Plus, it ensures a perfectly flaky and tender crust every time.

The Filling: A Perfect Balance of Sweet and Tart

The filling is where this tart really shines. Fresh raspberries are coated in a mixture of lime zest, freshly squeezed lime juice, sugar, and cornstarch, creating a sweet and tangy flavor combination that’s simply irresistible.

Let’s Get Started!

Before you begin, make sure you have the following special equipment:

• A pastry brush

Yield and Difficulty

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

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)

Instructions

Step 1: Make the Dough

Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes. Drizzle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk, and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.

Step 2: Prepare the Filling and Bake

Heat the oven to 400°F and arrange a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside. Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes. Cut 1 (14-inch-long) piece of parchment paper. Place it on a work surface and dust it lightly with flour. Remove the dough from the plastic wrap, place it on the parchment, and dust it lightly with flour. Evenly 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.

When the dough is ready, place the sugar, cornstarch, lime zest, and salt in a large bowl and whisk to combine. Add the 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, leaving a 1/2 inch of space between the fold of the dough and the edge of the filling. Pleat the dough about every 2 inches as you go, and repair any rips (make sure to seal any holes in the dough, or the berry juices will escape and burn while the tart bakes). Gently push the raspberries down to slightly flatten.

Enjoy Your Delicious Raspberry Tart!

With its flaky crust and tangy filling, this raspberry tart is sure to become a new favorite. So go ahead, give it a try, and impress your friends and family with your baking skills!