Christmas Raspberry Tart
A delightful raspberry tart with a buttery crust that brings joy and warmth to your holiday gatherings.
Ingredients
For the crust
- 1.5 cups all-purpose flour Swap for gluten-free flour if needed.
- 0.5 cups unsalted butter, softened Use dairy-free alternative for dairy-free version.
- 0.5 cups powdered sugar
- 1 large egg yolk Can substitute with flaxseed or chia seed mixture for vegan version.
For the filling
- 2 cups fresh raspberries Fresh raspberries preferred; can use frozen if thawed and drained.
- 0.5 cups granulated sugar Can substitute with honey or maple syrup for lower-sugar option.
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Preparation
- Gather all your ingredients and ensure that the butter is softened.
Cooking the crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, softened butter, and powdered sugar until crumbly.
- Add the egg yolk and mix until the dough holds together.
- Press the dough evenly in a tart pan, poking holes to prevent bubbling.
- Bake in the preheated oven for 15 minutes until golden brown.
Preparing the filling
- In another bowl, combine raspberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Gently mix to combine.
Assembling the tart
- Pour the raspberry mixture into the cooled crust, spreading it out gently.
Baking
- Bake again in the oven for an additional 25 minutes until the filling bubbles.
Cooling
- Let the tart cool to room temperature before refrigerating for at least one hour.
Serving
- Slice into wedges and enjoy!
Notes
Pairs well with whipped cream, ice cream, or tea/coffee. Store covered in the refrigerator for up to 3 days.