Raspberry Tart

Ingredients

• 1.5 cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 1 whole large egg yolk
• 3 tablespoons ice water
• 2 tablespoons granulated sugar
• ¼ teaspoon sea salt
• 1 cup whole milk
• 3 whole large egg yolks
• ⅓ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter
• 1.5 cups fresh raspberries
• 3 tablespoons apricot jam
• 1 tablespoon water

Instructions

1. 1

   In a large bowl, combine 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, and 0.25 teaspoon sea salt. Add 0.5 cup cold unsalted butter cut into 0.5-inch cubes directly from the refrigerator — the cold butter is essential for a flaky, tender crust.

2. 2

   Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. This irregular texture creates layers that puff and crisp during baking.

3. 3

   Make a well in the center of the flour mixture. Add 1 large egg yolk and 3 tablespoons ice water. Gently stir with a fork until the dough just begins to come together — it should look shaggy, not wet.

4. 4

   On a lightly floured surface, gather the dough and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes — this rest allows the gluten to relax and prevents shrinking during baking.

5. 5

   Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough out to a 12-inch circle about 1/8-inch thick. Transfer it to a 9-inch fluted tart pan with a removable bottom, gently pressing the dough into the corners and sides.

6. 6

   Trim any excess dough by rolling your rolling pin across the top edge of the pan. Prick the bottom all over with a fork — this prevents air pockets from forming during baking.

7. 7

   Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes until the edges are set and just beginning to turn light golden. Remove the weights and parchment, then bake for another 3-4 minutes until the bottom is dry to the touch — you want a pale golden color, not deep brown.

8. 8

   Remove from the oven and let cool to room temperature on a wire rack while you make the custard.

9. 9

   Pour 1 cup whole milk into a small saucepan and heat over medium heat until small bubbles form around the edges, about 3-4 minutes. You should see wisps of steam rising — do not let it boil.

10. 10

    While the milk heats, whisk together 3 large egg yolks, 0.33 cup granulated sugar, and 2 tablespoons cornstarch in a medium bowl until the mixture is pale and thick, about 1 minute. The cornstarch stabilizes the custard and prevents curdling.

11. 11

    Slowly pour the hot milk into the egg mixture while whisking constantly — this gradual temperature increase prevents the eggs from scrambling. The mixture should be smooth and homogeneous.

12. 12

    Pour the custard back into the saucepan and set over medium heat. Whisk constantly for 2-3 minutes until the mixture thickens enough to coat the back of a spoon — when you run your finger across the spoon, it should leave a clean trail.

13. 13

    Remove from heat and whisk in 1 teaspoon pure vanilla extract and 1 tablespoon unsalted butter until the butter melts and the custard is glossy. Pour the warm custard into the baked tart shell, spreading it into an even layer with an offset spatula.

14. 14

    Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 30 minutes until the custard is completely chilled and set.

15. 15

    Remove the plastic wrap from the custard. Arrange 1.5 cups fresh raspberries over the custard in a single layer, nestling them gently into the surface — do not press them in, as they will bruise.

16. 16

    In a small saucepan, warm 3 tablespoons apricot jam with 1 tablespoon water over low heat, stirring occasionally until smooth and pourable, about 1-2 minutes. Strain through a fine-mesh strainer to remove any fruit pulp.

17. 17

    Using a pastry brush, gently glaze the raspberries with the warm apricot jam. This creates a beautiful shine and light seal that keeps the berries fresh and prevents the tart from drying out.

18. 18

    Remove the tart from the pan by setting it on a small jar or glass and letting the ring slide down. Transfer to a serving plate. Serve within 2 hours at room temperature or chilled for up to 4 hours. Slice with a warm, dry knife, wiping the blade between cuts for clean edges.

Tools you’ll need

• 9-inch fluted tart pan with removable bottom
• large mixing bowl
• small saucepan
• medium bowl
• wire whisk
• rolling pin
• fork
• parchment paper
• pie weights or dried beans
• offset spatula
• fine-mesh strainer
• pastry brush
• plastic wrap
• chef's knife
• wire rack

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