French Raspberry Tart
Indulge in the elegant simplicity of a classic French Raspberry Tart, a dessert destined to impress at any gathering. This delightful recipe features a buttery, crisp pâte sucrée tart shell filled with a luxuriously creamy vanilla bean-infused pastry cream, perfectly complemented by the natural sweetness of fresh, plump raspberries. A subtle apricot glaze adds a delicate shine, enhancing the vibrant colors and fruity flavors of this exquisite tart. Ideal for special occasions or afternoon tea, this stunning dessert combines the artistry of French patisserie with approachable techniques you’ll love to master. Perfect for summer celebrations or anytime you crave a refined treat, this French Raspberry Tart is sure to be the star of your dessert table.
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Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Water (cold)
- 500 milliliters Whole milk
- 1 whole Vanilla bean (split and seeds scraped)
- 100 grams Granulated sugar (for pastry cream)
- 40 grams Cornstarch
- 4 large Egg yolks
- 50 grams Unsalted butter (for pastry cream)
- 300 grams Fresh raspberries
- 2 tablespoons Apricot jam
- 1 tablespoon Water (for glaze)
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
To make the tart crust (pâte sucrée): In a large bowl, whisk together the flour and sugar. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Step 3
Add the egg yolk and cold water, mixing with a fork until the dough starts to come together. Turn the dough onto a lightly floured surface and gently knead into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 4
Remove the dough from the refrigerator and roll it out into a circle approximately 3mm thick. Carefully place it into a 9-inch tart pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork and chill for 15 minutes.
Step 5
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5-10 minutes or until golden brown. Cool completely.
Step 6
To make the pastry cream: In a medium saucepan, heat the milk and the vanilla bean (with seeds) over medium heat until it just starts to simmer. Remove from heat and let steep for 10 minutes, then remove the vanilla bean.
Step 7
In a bowl, whisk together the sugar, cornstarch, and egg yolks until pale and smooth. Gradually add the warm milk to the egg mixture while whisking constantly.
Step 8
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble. Cook for one more minute, then remove from heat and stir in the butter until smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill until cooled.
Step 9
Once the tart shell and pastry cream are completely cooled, spread the pastry cream evenly into the tart shell.
Step 10
Arrange the fresh raspberries on top of the pastry cream in a decorative pattern.
Step 11
To make the glaze: In a small saucepan, heat the apricot jam and water over low heat until the jam is melted. Strain if needed. Gently brush the glaze over the raspberries to give them a shiny finish.
Step 12
Chill the tart for at least 1 hour before serving. Slice and enjoy your elegant French Raspberry Tart!
Nutrition Facts
| Serving size | 1495.7 grams (1495.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3380 |
| Total Fat 164.70g | 211% |
| Saturated Fat 94.90g | 475% |
| Polyunsaturated Fat 0.60g | |
| Cholesterol 1310mg | 437% |
| Sodium 265mg | 12% |
| Total Carbohydrate 428.00g | 156% |
| Dietary Fiber 25.30g | 90% |
| Total Sugars 215.50g | |
| Protein 56.10g | 112% |
| Vitamin D 348IU | 1742% |
| Calcium 886mg | 68% |
| Iron 14mg | 78% |
| Potassium 1570mg | 33% |
Source of Calories