Raspberry plants are very easy to grow in most areas of the United States. Just think what you could do with the harvest, including this delicious raspberry tart.
2 ½ cups all-purpose flour
½ teaspoon salt
1 cup butter
¾ cup granulated sugar
1 teaspoon vanilla extract
3 cups raspberries, fresh or frozen
¼ cup seedless raspberry jelly melted and cooled slightly
¼ cup granulated sugar
- Preheat the oven to 350°F.
- Lightly butter or spray 10” spring form pan.
- Whisk flour and salt together.
- Using a stand mixer with the paddle attachment, beat butter and sugar together on medium speed for about 3 minutes, until creamy and light in color.
- Beat in the vanilla extract.
- Reduce speed to low, add flour mixture and stop mixing when the ingredients are fully incorporated but the dough is still crumbly.
- Set aside 1 ½ cups of the dough and refrigerate.
- Sprinkle the remaining dough onto the prepared pan, evenly distributed.
- Bring the dough slightly up the sides of the pan, and then press it onto the pan to hold it in place.
- Prick the dough with a fork, and then bake for 25 minutes or until light golden brown.
- Remove the pan from the oven.
- Distribute the raspberries over the crust, drizzle with melted raspberry jelly then sprinkle with the sugar.
- Sprinkle the remaining 1 cup of dough over the filling.
- Bake for 40-50 minutes or until the berries collapse and the topping is light golden brown.
- Cool tart on a wire rack at least 1 hour before removing it from the pan.