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You are here: Home / Cooking / Raspberry Tart

Raspberry Tart

February 1, 2020 Filed Under: Cooking

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Raspberry Tart

Servings 8
Calories 244 kcal
Author Cooking Light JUNE 2006

Ingredients

Pastry:

  • 1 cup all-purpose flour -- about 4 1/2 ounces
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons chilled butter -- cut into small pieces
  • 2 tablespoons chilled vegetable shortening
  • 3 tablespoons ice water

Pastry Cream:

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup 1% low-fat milk
  • 1 large egg yolk -- lightly beaten
  • 1/2 teaspoon vanilla extract

Remaining Ingredients:

  • 18 ounces fresh raspberries
  • 3 tablespoons red currant jelly

Instructions

  1. Preheat oven to 375°.
  2. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
  3. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill 10 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Remove remaining plastic wrap. Pierce bottom and sides of dough with a fork; bake at 375° for 20 minutes. Cool on a wire rack.
  4. To prepare pastry cream, combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a small saucepan over medium heat. Gradually add milk, stirring with a whisk. Stir in egg yolk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Scrape into a bowl. Press plastic wrap onto surface of pastry cream. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.
  5. Spoon pastry cream into crust; spread evenly. Top with raspberries, starting from the center. Place jelly in a small bowl; microwave at high for 10 seconds at a time, stirring well, until jelly is warmed through and thinned. Apply jelly in an even layer over tart using a pastry brush. Chill tart 15 minutes or until jelly sets; cover loosely with plastic wrap, and chill at least 45 minutes before serving.

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