Raspberry Tart

By á-114543

Ingredients

• Tart Shell:
• 1 and 1/2 sticks unsalted butter, at room temperature
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• pinch salt
• Filling:
• 1 cup good raspberry preserves
• 1 1/2 pints fresh raspberries (3 packages)

Details

Adapted from google.com

Preparation

Step 1

Preheat 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 the salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto surface dusted with flour and shape into a flat disk. Press the dough into a 9 or 10 inch tart pan with a false bottom, making sure that the finished edge is flat. Chill until firm.
Butter one side 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 and 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 at room temperature.
Spread the tart with raspberry preserves and place the raspberries, stem side down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.