Discover an explosion of flavors in our Amazing Raspberry Tart! Delicately prepared with a melt-in-your-mouth pastry crust, embracing a generous filling of fresh raspberries macerated in sugar and lemon juice. Each bite is a journey of textures, from the crunch of the rustic edge to the sweetness of the bubbling raspberries. A culinary masterpiece that combines the freshness of the fruit with the comfort of a skillfully baked tart. Be amazed by the perfect fusion of ingredients while enjoying an unforgettable taste that captures the essence of summer in every bite.
INGREDIENTS
- 2 cups fresh raspberries
- 1 cup of sugar
- 1 tablespoon lemon juice
- 1 and ½ cups wheat flour
- ½ cup cold butter, cut into cubes
- ¼ teaspoon salt
- 3 tablespoons of cold water
- 1 beaten egg to brush on
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
PREPARATION METHOD
- First, start by preparing the dough. In a bowl, combine the flour and salt, using a fork to mix gently.
- Add the chilled butter cubes to the bowl and use a pastry cutter or your fingers to incorporate the butter into the flour until you get a coarse crumb texture.
- Gradually add the cold water, one tablespoon at a time, stirring gently with a fork after each addition. Stop adding water when the dough starts to come together but is still a little crumbly.
- Form the dough into a ball, flatten slightly into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
- While the dough is resting in the fridge, preheat the oven to 180°C.
- In another bowl, combine the raspberries, sugar and lemon juice; macerate for 15 minutes to release the juices. Roll out the dough on a floured surface, cover the bottom and sides of the tin, pressing down gently.
- Pour the raspberry mixture over the dough in the tin.
- Fold the edges of the pastry over the raspberries, creating a rustic border.
- Brush the beaten egg over the exposed dough to obtain a golden, shiny finish.
- Place the tart in the preheated oven and bake for 35-40 minutes, or until the pastry is golden and the raspberries are bubbling.
- Remove the tart from the oven and leave to cool for at least 20 minutes before serving. This will allow the juices from the raspberries to settle a little.
- Serve slices of the amazing raspberry tart on its own or with a scoop of vanilla ice cream for an extra touch of indulgence.
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