Ingredients:

• 1½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 tbsp cold water
• ¼ tsp salt
• 2 cups fresh raspberries
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp powdered sugar, for dusting

Method:

1. Preheat the oven to 375°F (190°C). In a bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Add the egg yolk and cold water. Mix until a soft dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes.
3. Roll the chilled dough out on a lightly floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom several times with a fork.
4. Bake the crust for 15 minutes. Remove from the oven and let it cool slightly.
5. In a bowl, gently combine the raspberries, sugar, cornstarch, lemon juice, and vanilla. Spoon the mixture evenly into the tart shell.
6. Return the tart to the oven and bake for 25–30 minutes, until the filling is bubbling and the crust is golden brown.
7. Let the tart cool completely before slicing. Dust with powdered sugar and serve with whipped cream or vanilla ice cream. 🍓🥧✨

RaspberryTart