French Raspberry Tart
A classic French dessert featuring a flaky crust topped with a sweet and tangy raspberry filling.
Ingredients
- ●2 1/4 cups all-purpose flour
- ●1 cup unsalted butterchilled and cut into small pieces
- ●1/2 cup granulated sugar
- ●2 cups raspberries
- ●2 tablespoons confectioners' sugar
- ●1 large egg
- ●1 teaspoon vanilla extract
- ●1/4 teaspoon almond extract
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
- 3
Transfer the dough to a 9-inch tart pan with a removable bottom.
- 4
Trim the edges of the dough and press it into the corners of the pan.
- 5
Line the dough with parchment paper and fill with pie weights or dried beans.
- 6
Bake for 15 minutes, then remove the parchment paper and pie weights or beans.
- 7
Return the crust to the oven and bake for an additional 5-7 minutes, or until lightly golden.
- 8
In a medium bowl, whisk together the granulated sugar, confectioners' sugar, and cornstarch.
- 9
Add the raspberries to the bowl and toss to coat with the sugar mixture.
- 10
Arrange the raspberries in a pattern on the baked tart crust.
- 11
In a small bowl, whisk together the egg and vanilla extract.
- 12
Brush the egg mixture over the raspberries to glaze.
- 13
Bake the tart for an additional 25-30 minutes, or until the filling is bubbly and the crust is golden brown.
- 14
Allow the tart to cool completely on a wire rack before serving.