Classic Raspberry Tart (Printable version)

French-style tart featuring a buttery crust, creamy filling, and fresh raspberries for a light summer treat.

# List of ingredients:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold, cubed
05 - 1 large egg yolk
06 - 2 tablespoons cold water

→ Pastry Cream

07 - 1 1/4 cups whole milk
08 - 1/4 cup granulated sugar
09 - 2 large egg yolks
10 - 2 tablespoons cornstarch
11 - 1/2 teaspoon pure vanilla extract
12 - 2 tablespoons unsalted butter

→ Topping

13 - 2 cups fresh raspberries
14 - 2 tablespoons apricot jam (optional)
15 - 1 teaspoon water

# Directions:

01 - Combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in egg yolk and cold water until dough forms. Shape into disk, wrap and chill 30 minutes.
02 - Preheat oven to 350°F. Roll out dough to fit 9-inch tart pan, press in and trim edges. Prick base with fork, line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 10 more minutes until golden. Cool completely.
03 - Heat milk until simmering. Whisk sugar, egg yolks, and cornstarch until smooth. Gradually add hot milk, whisking constantly. Return to heat and cook, stirring, until thickened. Remove from heat, stir in vanilla and butter. Cover surface with plastic wrap and chill until cold.
04 - Spread chilled pastry cream evenly in baked tart shell. Arrange raspberries in concentric circles on top.
05 - Warm apricot jam with water until melted. Brush gently over raspberries for shine.
06 - Refrigerate tart at least 1 hour before serving.

# Expert Advice:

01 -
  • That first crack of the buttery crust against your teeth followed by silky cream is the kind of moment that justifies dessert.
  • You can make it hours ahead, which means no stress when guests arrive.
  • It looks like you spent all day in a French pastry shop, but honestly you didn't.
02 -
  • The pastry cream must be completely cold before you fill the tart, or it will soften the crust and everything becomes mushy instead of structured.
  • Don't wash raspberries unless absolutely necessary, and if you do, dry them thoroughly on paper towels or they'll weep moisture into your beautiful cream.
  • This tart is best eaten the same day you assemble it—the crust stays crispest and the raspberries haven't started leaking.
03 -
  • If the dough cracks when you're fitting it into the pan, pinch the cracks together—those small repairs disappear once it's baked and nobody will ever know.
  • A gentle hand with raspberries means they stay whole and gorgeous instead of leaking juice into your cream, so resist the urge to press them down.

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