Rustic Raspberry Tart Recipe

Recipe provided by Nathan Strausser

Watch the step-by-step guide for this recipe.

Recipe Details

• Skill level: Intermediate
• Servings: 6
• Total time: 1 hour 55 minutes
  • Preparation: 15 minutes
  • Resting time: 1 hour
  • Baking time: 40 minutes

Nutritional Information Per Serving (1 of 6)

Calories 378 | Total Fat 21g | Saturated Fat 13g | Carbohydrates 45g | Dietary Fiber 4g | Sugar 20g | Protein 5g | Cholesterol 78mg | Sodium 17mg

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 cup butter
• 3 tablespoons milk

For the Filling:

• 5 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon freshly grated lemon zest
• 9 ounces raspberries
• 2 tablespoons melted butter

Egg Wash:

• 1 egg, beaten
• 1/2 teaspoon milk

To Garnish:

• 2 tablespoons powdered confectioners' sugar

Instructions

1. Prepare the crust: In a large bowl, combine the flour and sugar. Cut the butter in until the mixture has a coarse, crumbly texture. Slowly add the milk and mix gently until the dough can be formed into a ball. Shape into a round ball, flatten slightly, wrap with plastic wrap, and chill in the refrigerator for at least 1 hour until firm.
2. Make the filling: Preheat the oven to 400F (200C). In a separate bowl, mix sugar, flour, and lemon zest. Gently toss the raspberries in this mixture to coat them evenly.
3. Roll out the dough: Take the chilled dough from the fridge and roll it out to about 1/4-inch thickness, roughly 12 inches in diameter. Place it onto a baking sheet.
4. Assemble the tart: Pile the coated berries into the center of the dough, keeping about 1 1/2 inches free around the edges. Carefully fold the dough over the berries to meet in the center without fully covering them. Drizzle the melted butter over the filling.
5. Apply egg wash: Combine the beaten egg with the milk and brush this mixture over the dough edges to create a golden crust.
6. Bake: Place the tart in the oven and bake for 35 to 40 minutes, or until the crust is golden brown and crisp.
7. Cool and garnish: Allow the tart to cool, then sprinkle generously with powdered sugar.
8. Serving suggestion: Serve warm or at room temperature for best flavor.

Note: This recipe was contributed by a viewer or guest who may not be a professional chef and hasn't been formally tested for home kitchens.