Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4–6 tablespoons ice water
- 12 ounces fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
- Powdered sugar, for dusting
Instructions
- Prepare the tart dough by mixing flour, sugar, and salt, then cut in the butter until coarse crumbs form. Add ice water to form a dough and refrigerate.
- Roll out the chilled dough and fit it into a tart pan, trimming the edges.
- Make the raspberry filling by cooking raspberries, sugar, cornstarch, and water until thickened. Stir in lemon juice and cool slightly.
- Pour the raspberry filling into the tart shell and bake for 25-30 minutes until golden brown. Cool, dust with powdered sugar, and serve.
Notes
- For a richer flavor, use brown sugar in the tart dough.
- If the crust browns too quickly, cover it loosely with foil.
- Add whipped cream or vanilla ice cream for extra decadence.
- For a gluten-free version, substitute with gluten-free all-purpose flour.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg