Raspberry tart

4 servings

40 minutes

Raspberry tart is an exquisite dessert of European cuisine that captivates with its harmony of flavors. Its history traces back to traditional French tartlets, where a crispy shortcrust pastry is complemented by a delicate berry filling. Here, the thin base soaked in butter perfectly pairs with raspberry cream that has a refreshing tanginess. The addition of starch gives the filling a velvety texture, while whole berries add richness and natural sweetness to the pie. This tart is perfect for both festive gatherings and cozy tea times. Served chilled alongside a cup of fragrant tea or gentle coffee, it creates an unparalleled atmosphere of enjoyment. Its simplicity in preparation makes it accessible even for novice cooks, while the rich raspberry flavor becomes a favorite treat for all ages.

Energy value per serving

• Calories: 692.2
• Proteins: 7.9g
• Fats: 33.7g
• Carbohydrates: 87.7g

Ingredients

• Sugar: 6 tbsp
• Butter: 150 g
• Egg yolk: 1 pc
• Wheat flour: 250 g
• Baking powder: 0.5 tsp
• Raspberry: 700 g
• Starch: 1 tbsp
• Water: 250 ml

Cooking steps

1. Slightly melt the butter. To do this, place the container with chopped butter in a container of hot water for 5-10 minutes.

   Required ingredients:

   • Butter: 150 g

2. Add the yolk and 4 tablespoons of sugar to the melted butter. Mix thoroughly. Add baking powder or baking soda neutralized with vinegar.

   Required ingredients:

   • Egg yolk: 1 piece
   • Sugar: 6 tablespoons
   • Baking powder: 0.5 teaspoon

3. Add half of the flour and mix with a fork. Gradually adding the remaining flour, knead the dough. The dough should be soft and easily pliable with fingers.

   Required ingredients:

   • Wheat flour: 250 g
   • Wheat flour: 250 g

4. Grease the pie mold with butter. Distribute the prepared dough by hand in the mold to form a 4 cm high edge. Bake in a preheated oven at 180 degrees for 20-25 minutes until the dough turns golden.

   Required ingredients:

   • Butter: 150 g

5. For the filling, crush 100 g of raspberries using a blender or mash them with a fork until pureed. Add 200 ml of water and 2 tablespoons of sugar to the puree and bring to a boil over low heat.

   Required ingredients:

   • Raspberry: 700 g
   • Water: 250 ml
   • Sugar: 6 tablespoons

6. Dissolve the starch in 50 ml of cold water. Gradually add the starch to the raspberry puree while constantly stirring. When the mixture starts to thicken, remove from heat and add the remaining raspberries. Mix gently.

   Required ingredients:

   • Starch: 1 tablespoon
   • Water: 250 ml
   • Raspberry: 700 g

7. Spread the filling on the shortcrust base. Cool the finished pie to room temperature. Enjoy your meal!