Description
A delightful tart featuring fresh raspberries in a buttery, flaky crust, topped with a light glaze. Perfect for summer desserts.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2–3 tablespoons ice water
- 2 cups fresh raspberries
- 1/3 cup raspberry jam
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1/4 cup powdered sugar for glaze
- 1–2 tablespoons milk for glaze
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Add ice water gradually and pulse until dough comes together. Shape into a disc, wrap, and refrigerate for 30 minutes.
- Roll out dough on a floured surface and line 4 small tart pans. Prick bottoms with a fork and bake for 15 minutes or until lightly golden. Let cool.
- In a small saucepan, combine raspberry jam, cornstarch, and lemon juice. Heat over medium, stirring until thickened. Stir in fresh raspberries gently. Spoon mixture into crusts.
- For the glaze, mix powdered sugar and milk until smooth. Drizzle over tarts. Refrigerate for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.