About this recipe

A timeless French-style raspberry tart with a buttery, golden shortcrust pastry shell filled with silky vanilla pastry cream and topped with rows of fresh, jewel-bright raspberries. Elegant enough for a dinner party, yet straightforward enough for a confident home baker. Every component can be made ahead, making assembly a breeze.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the all-purpose flour until the mixture resembles coarse, pea-sized crumbs.

2. 2

   Add the egg yolk and 2 tablespoons of ice water. Mix with a fork, then use your hands to gently bring the dough together. Add an extra teaspoon of ice water at a time only if the dough is too dry to hold together. Do not overwork it.

3. 3

   Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

4. 4

   Preheat your oven to ![375°F]. On a lightly all-purpose flour-dusted surface, roll the chilled dough into a circle about 11–12 inches in diameter and roughly 1/8-inch thick. Work quickly to keep the dough cold.

5. 5

   Carefully drape the dough over your rolling pin and transfer it into a tart pan with a removable bottom. Gently press the dough into the corners and up the sides. Roll the pin over the top of the pan to trim off any excess dough.

6. 6

   Prick the bottom of the crust all over with a fork (this is called docking). Line the crust with a sheet of parchment paper and fill it with pie weights or dried beans. Place the tart pan on a baking sheet.

7. 7

   Blind bake the crust for 15 minutes. Carefully remove the parchment paper and pie weights, then bake for another 10–12 minutes until the crust is golden brown all over. Let it cool completely on a wire rack before filling.

8. 8

   In a medium saucepan, heat the milk over ^[medium heat] until it just begins to steam and small bubbles form around the edges. Do not boil. Remove from heat and stir in the vanilla extract.

9. 9

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale yellow and smooth, about 1–2 minutes.

10. 10

    Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Then pour the tempered mixture back into the saucepan with the remaining milk.

11. 11

    Cook over ^[medium heat], whisking constantly, until the mixture thickens and large bubbles begin to pop on the surface, about 3–4 minutes. Once it bubbles, cook for 1 more minute to fully cook out the cornstarch.

12. 12

    Remove from heat and whisk in the butter pieces until fully melted and incorporated. Pour the pastry cream through a fine-mesh sieve into a clean mixing bowl to remove any lumps.

13. 13

    Press a sheet of plastic wrap directly onto the surface of the pastry cream (this prevents a skin from forming). Refrigerate until completely cold and set, at least 1 hour.

14. 14

    In a small saucepan, combine the raspberry jam and water over ^[low heat]. Stir until the raspberry jam is melted and smooth. Remove from heat and let cool slightly until it's still fluid but not hot.

15. 15

    Once the pastry cream is fully chilled, whisk it briefly to loosen it, then spoon it into the cooled tart shell. Use an spatula to spread it into an even, smooth layer.

16. 16

    Arrange the fresh raspberries over the pastry cream in concentric circles, starting from the outer edge and working inward. Place each berry open-side down for the most attractive presentation.

17. 17

    Using a pastry brush, gently brush the warm raspberry jam glaze over all the raspberries to give them a beautiful, glossy shine. Be gentle so you don't disturb the berries.

18. 18

    Refrigerate the finished tart for at least 20 minutes to allow everything to set before slicing. Dust with a little powdered sugar just before serving if desired. Remove the tart ring, slice, and serve chilled.