Summer is finally here and what better way to celebrate than with a raspberry tart. No need to watch your sugar intake here, I did not add any sugar except for the homemade strawberry jam my mom made a few weeks ago and it was just a few tablespoons to get those raspberries to really latch on to the crust. A relatively healthy dessert which looks great and combines the buttery flavor of the crust with the wonderful goodness of fresh raspberries.
Translated from my grandmother’s cookbook
For the pastry dough:
- 250 grams flour
- 150 grams butter
- pinch of salt
- 1 small cup of water
1. In a bowl, mix together the flour, butter and salt.
2. Using your fingers to mix the dough, gradually add water. (Note on the water: “un verre d’eau” in French refers to a small water glass, I usually use about 5 tbsps of water so the dough does not end up too soft. Add water little by little and use your own judgment when doing this.)
3. Knead the dough consistently so that it does not harden.
4. Roll up in a ball and let it rest in a cool place overnight.
For the raspberry tart:
- pastry dough
- 1 lb fresh raspberries
- 1 small cup of strawberry jam (I used my mom’s homemade strawberry jam)
1. Preheat oven to 375°F.
2. Roll out the dough to desired thickness and place in buttered and floured tart mould.
3. Prick the dough with a fork so that it does not rise and place in oven for 20 minutes.
4. When the dough is cooked, remove it from the oven.
5. Lather on as much jam as you think is necessary.
6. Place the fresh raspberries on top of the jam in an artistic fashion.
7. Serve with a side of whipped cream or vanilla ice cream.