| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 30 min |
| Yield: | makes one 9-inch-square or 10-inch-round tart; serves 10 to 12 |
Ingredients
- 3/4 cup unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- Pinch salt
- 1 cup good raspberry preserves
- 1 1/2 pints fresh raspberries (3 packages)
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
Reviews
I loved the crust! I wanted something a little less sweet, because my raspberry jam was sweeter than i expected. I mixed cream cheese with the jam and used it as the filling and it was delicious.
I made this yesterday and it is fabulous! Simple and beautiful…thanks Ina!
Super easy! This was my first time making a tart and it was so delicious! The crust was just perfect! I thought it would be too sweet, because of the preserves, so I added a layer of cream cheese under the preserves on half of it. Next time I will include the cream cheese on all of it!
Can this be made ahead and refrigerated?
This was just ok for us…the crust is really sweet in our opinion. Too sweet with the preserves. I’m going to try it again with the crust from America’s Test Kitchen (from the French Apple Tart recipe), which has less sugar, a nicer crumb and no blind baking needed.
Can the beans or the rice that were baked in the middle of the tart be used? After?
Also, just saw this on TV, did not see you wash the raspberries. Do you wash your raspberries? Thank you
I made this, but added a layer of chocolate ganache between the pastry and the jam. Them I put a glaze on top of the berries. Oh my!! Absolutely fabulous. This was my mom’s birthday cake, and she was in heaven. The crust is so easy and delicious. Since I wanted a smaller dessert, I used a smaller rectangular tart, which needed less of the crust. I froze the leftovers for a future treat.
Sublime, as always. Perfect for unexpected company or when you don’t feel like going out for desert. Ina breaks down complex recipes for those, like me, who are afraid to attempt things that are typically above the level of the average cook. Thank you.