Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 1–2 tablespoons ice water
- 2 cups fresh raspberries
- ½ cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- Powdered sugar, for dusting
Instructions
- In a mixing bowl, combine all-purpose flour and cold, cubed butter until crumbly. Add granulated sugar, egg yolk, and ice water to form dough. Chill for at least 30 minutes.
- Roll out chilled dough to ¼ inch thick and cut into circles for tart pans. Press dough into the pans.
- In a saucepan, combine fresh raspberries, granulated sugar, cornstarch, and lemon juice. Cook until thickened, then cool.
- Fill tart shells with raspberry filling. Preheat oven to 375°F (190°C) and bake for 20–25 minutes until golden. Cool before serving.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Unbaked tarts can be frozen and baked later.
- Dust with powdered sugar before serving.
- Can use frozen raspberries; drain excess liquid.
- Substitute gluten-free flour for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg