Raspberry Tart
A decadent and divine dessert to satisfy your sweet toothcraving… This tart is a delicious combo of shortbread crust, raspberrypreserves and fresh raspberries.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 134kcalCarbohydrates: 8gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 2mgPotassium: 4mgSugar: 8gVitamin A: 355IUCalcium: 4mgIron: 1mg
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