Classic Raspberry Tart with a Buttery Crust

This classic raspberry tart is made with a buttery crust and filled with sweet and tangy raspberry filling. It's the perfect dessert for any occasion and will impress your guests with its beautiful presentation. The recipe takes a bit of time to prepare, but the end result is well worth the effort. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent treat.

Ingredients

• For the crust:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup cold unsalted butter, diced
• 1/4 cup ice water
• For the filling:
• 4 cups fresh raspberries
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• For garnish (optional):
• Powdered sugar
• Fresh mint leaves

Directions

1. In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold butter and use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
2. Slowly add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Shape the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the bottom and sides. Trim off any excess dough.
5. In a medium saucepan, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract for the filling. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down slightly, about 5-7 minutes.
6. Pour the raspberry filling into the tart crust and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
7. Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 1 hour to set.
8. Before serving, garnish the tart with powdered sugar and fresh mint leaves, if desired.
9. Slice and serve the raspberry tart chilled. Enjoy!

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