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Raspberry Tart

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 8-10

This is a simple jammy fruit tart. You can sub in strawberries or blackberries for this but raspberries are my favorite…

Ingredients

Dough:

2 cups all-purpose flour plus some additional for rolling out the dough

¼ cup sugar plus extra

1 teaspoon kosher salt

Zest of 1 large lemon

2 sticks unsalted butter, cut into small pieces

Fruit:

1 cup raspberry jam

2 full pints fresh raspberries

Serves 8-10

Instructions

  1. Make the dough: In the food processor, combine the flour, the sugar, the salt and the lemon zest. Pulse to blend. Transfer the dry mixture to a bowl and toss (like a salad!) with the cubes of butter. Return the mixture to the food processor and pulse until crumbly. The butter should be almost thoroughly integrated with the dry ingredients. Pour 1/4 cup ice water through the hole in the top of the machine and pulse to combine.
  2. Rest: Roll in a ball. Flatten. Chill and allow to “rest”. Roll into a large rectangle, about 12 inches by 6 inches. Mold into t art pan (rectangular or round). Refrigerate.
  3. Assemble the tart: Preheat the oven to 350 F. Place the tray in the center of the oven and bake until the crust is golden brown on the edges, 12-15 minutes. Remove to cool slightly. Spoon jam on the bottom and arrange the raspberries neatly on top. Sprinkle with more sugar.

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