Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
- 4 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and cut it into the flour until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll the dough out to a 12-inch circle and transfer it to a 9-inch tart pan, trimming and crimping the edges.
- Gently mix raspberries with sugar, cornstarch, and lemon juice before pouring into the tart shell.
- Bake in a preheated oven at 375°F (190°C) for 45-50 minutes until the crust is golden brown and the filling is bubbly.
Notes
- Use cold butter and ice water for a flaky crust.
- Chill the dough properly to prevent shrinking.
- Let the tart cool completely before serving to allow the filling to set.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg