Are raspberries your favorite? Mine are. I have always thought that Waverley Root’s excellent description of raspberries in his book Food—”rich, exotic, spice-laden, and with a hint of musk”—is spot on. So, a tasty way to bake with raspberries is to make this tart.
Raspberry Tart is a simple and delicious dessert you can make at home. After a divine meal, you can serve this French cuisine because it is so revitalizing. It tastes great at room temperature, cold, or even warm straight out of the oven. A small scoop of vanilla ice cream is, of course, a fantastic addition.
What type of raspberries should I use?
Whenever possible, use the best fruit on the market when baking. Look for raspberries that are deeply colored, plump, juicy, and free of the cores. Raspberries that still have their roots attached have been picked too early and will be sour. Additionally, keep an eye out for berries that have mold, black spots, or bruises and those that are soft and mushy. You should avoid squashy berries or red stains, so you should inspect the underside of each container, if possible.
Can I make it gluten-free?
Yes, you most likely can. I’m working on a gluten-free version right now. However, you can only swap out the flour for gluten-free flour 1:1 after completely rewriting the recipe. You would also need to change other elements to maintain the balance in texture and flavor when one ingredient is changed.
How to store the tarts?
You can keep the tart easily stacked in an airtight container before being filled. After filling these tarts, you should serve them within 24 hours because they might become soggy later. You can keep any leftovers in the refrigerator. Cover it to prevent it from smelling like the refrigerator.
The tart shell is simple to freeze before baking. However, after baking, you can freeze them, but they might not be as crisp.
More Dessert Recipes
- Non-Stick Cooking Spray
- 1¾ cups all-purpose flour plus more for dusting
- pinch salt
- ¾ cup unsalted butter softened
- ½ cup white sugar
- ½ tsp pure vanilla extract
- 1 cup respberry preserves
- 3 cups fresh raspberries
- Preheat your oven to 350 °F.
- In a bowl, sift together the flour and salt.
- In the bowl of an electric mixer, fitted witha paddle attachment, add the butter and sugarand whisk creamy and smooth.
- Add the vanilla extract and mix well.
- Add the flour mixture and mix on low speed untilthe dough starts to come together.
- Place the dough onto a floured surface andwith your hands, shape into a flat disk.
- With your hands, press the dough firmly intothe bottom and up the sides of the pan.
- Then trim any excess dough from the edges.
- Grease one side of a piece of foil to fitinside the tart.
- Placethe foil piece over crust, greased sidedown.
- Fill the crust with beans.
- Bake for about 20 minutes.
- Remove the tart pan from oven.
- Carefully remove the foil with beans.
- With a fork, poke the holes in the crust atmany places.
- Bake for about 20-25 minutes more.
- Remove the tart pan from oven and place ontoa wire rack to cool.
- Place the raspberry preserves over the crustand spread evenly.
- Arrange the fresh raspberries over the crustand serve.