Equipment
* optional
Ingredients
Brown Sugar Pâte Sablée
- 200 g all-purpose flour, sifted
- 50 g light brown sugar
- 110 g unsalted butter, cold, cubed
- 1 egg yolk
- 2 g salt
- 15 ml ice water
Raspberry Filling
- 450 g fresh or frozen raspberries
- 100 g white sugar
- 25 g cornstarch
- 30 ml water
- 10 ml lemon juice
Nutrition (per serving)
Method
In a food processor, pulse the flour, light brown sugar, and salt until combined. Add the cold cubed butter and pulse briefly until the mixture resembles coarse breadcrumbs.
Add the egg yolk and pulse again. If the dough does not clump together when pinched, add ice water one teaspoon at a time. Turn out onto a surface, form into a disc, wrap in plastic, and chill for 30 minutes.
Preheat oven to 190°C (375°F). Roll the chilled dough out to 3mm thickness. Carefully lift and press into the tart pan. Trim edges and dock the bottom with a fork. Freeze for 10 minutes to set the shape.
Line the tart shell with parchment paper and fill with pie weights. Blind bake for 15 minutes. Remove weights and paper, then bake for another 10-12 minutes until the crust is golden brown and dry. Let cool completely.
While the shell cools, combine 350g raspberries, white sugar, and lemon juice in a saucepan over medium heat. Simmer for 5-7 minutes until berries break down. Mash slightly for texture.
Mix cornstarch with water to create a slurry. Stir into the simmering fruit. Cook for 1-2 minutes, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat.
Pour the warm raspberry filling into the cooled tart shell. Smooth the surface. Arrange reserved fresh berries on top immediately.
Refrigerate the tart for at least 1 hour to allow the filling to set completely before slicing.
Chef's Notes
- Using light brown sugar in the crust adds a subtle molasses flavor and increases the crispness compared to standard powdered sugar.
- For a clearer, jewel-like filling, strain the cooked raspberries through a sieve to remove seeds before adding the cornstarch slurry.
- Always place the tart pan on a hot baking sheet inside the oven; this conducts heat directly to the bottom of the tart to prevent a soggy bottom.
Storage
Refrigerator: 3 days — Crust will gradually soften after 24 hours.
Freezer: 1 month — Freeze dough only; baked fruit tart does not freeze well.
