Raspberry Tart

Raspberry Tart

Pastry:

1 1/2 cups  all-purpose flour

1/2 tsp salt

2 tbs granulated white sugar

1/2 cup unsalted butter, chilled, and cut into pieces

1 large egg

1/2 tsp pure vanilla extract

1 - 2 tbs ice water

Filling:

2 1/2 cups fresh raspberries

1/4 cup granulated sugar

1 1/2 tbs all purpose flour

Garnish:

2 1/2 cups fresh raspberries

powdered/confectioners sugar

Whipped cream (optional)

Ice cream (optional)

Raspberry Tart Recipe:

Pastry:

Preheat the oven to 425 degree F 

 In your food processor, place the flour, salt, and sugar and whisk until combined. 

Add the butter and process until the mixture resembles coarse meal.

 In a small bowl, whisk the egg and vanilla. Then gradually pour in the food processor while it's still  running, until the pastry just holds together when pinched. Add water, if necessary. 

Transfer the pastry to an 11 inch fluted tart pan, and press evenly over the bottom and up the sides of the pan. Cover and place in the refrigerator while you prepare the raspberry topping.

In a large bowl combine the sugar and flour. Add 2 1/2 cups of fresh raspberries and toss to coat. 

Remove the chilled pastry from the refrigerator and evenly pour in the raspberries and sugar/flour mixture. 

Place the tart pan on a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees and continue to bake for 30 minutes  until the pastry is golden brown. 

Remove from oven and place on a wire rack. Top with the remaining 2 1/2 cups of raspberries  pressing them gently into the hot raspberry jam. 

 Dust with powdered sugar and serve with softly whipped cream or ice cream. Refrigerate leftovers.