Fresh French Raspberry Tart

🍳 Step-by-Step Instructions

1. Make crust: Pulse flour, powdered sugar, salt, and cold butter in a food processor until sandy crumbs form. Add egg yolk and water; pulse until dough clumps. Form into a disc, wrap, and chill 30 minutes.
2. Roll dough on a floured surface to 3 mm thickness and fit into a 23 cm fluted tart pan with removable bottom. Prick base with a fork. Freeze 15 minutes.
3. Line dough with parchment, fill with pie weights, and blind bake at 180°C (350°F) for 15 minutes. Remove weights; bake 8 minutes more until golden brown. Cool completely.
4. Make pastry cream: Heat milk and vanilla in a saucepan until steaming. Whisk egg yolks, sugar, and cornstarch in a bowl. Slowly pour in half the hot milk while whisking, then return everything to pot.
5. Cook over medium heat, whisking vigorously until bubbling and thick. Whisk 1 minute more. Remove from heat and stir in butter until melted. Press plastic wrap directly onto surface and chill 2 hours.
6. Whisk cold pastry cream to loosen, then spread evenly into the cooled tart shell.
7. Arrange fresh raspberries tightly upright in concentric circles covering all the cream.
8. Brush warm apricot jam glaze gently over raspberries with a pastry brush for a mirror shine. Chill 30 minutes and serve.

⭐ Why This Recipe Works

• Shatteringly crisp, cookie-like sweet French pastry shell
• Silky scratch-made vanilla crème pâtissière
• Bursting with fresh, sweet-tart summer raspberries
• Jaw-dropping bakery display presentation

🔄 Delicious Variations

• Mixed Berry Tart: Arrange strawberries, blueberries, blackberries, and raspberries
• Chocolate Raspberry: Spread a layer of dark chocolate ganache under the pastry cream
• Almond Frangipane: Bake with an almond cream filling under the berries

❓ Frequently Asked Questions