Summer desserts tend to fall into three categories: no-bake (for obvious reasons); ice cream-based (they definitely deserve their own category); and jam-packed with ripe fruit. This tart falls into the latter family, but its particular beauty lies not only in the riot of raspberries the tender crust contains, but in the sheer ease of making it.
Don’t get us wrong: We love pie! But you need to commit to pie—not just the dough-making and the rolling out, but the finicky transport from flat surface to pie dish, the crimping, the lattice (if you’re really ambitious), the wondering if the filling is going to end up like fruit soup. This rustic, dish-less raspberry tart removes several of those anxiety points, while preserving an essential pie-ness: flaky crust, sweet-tart fruit filling, those little seeds that get stuck between your teeth that are one of the true experiences of summer.
Here’s a fold-by-fold tutorial for making the best raspberry tart around.
Makes 6 to 8 servings
For the dough:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
- 5 to 7 tablespoons ice water
For the filling and baking:
- All-purpose flour, for dusting
- 1/2 cup granulated sugar
- 4 teaspoons cornstarch
- 1/2 teaspoon finely grated lime zest (from 1 medium lime)
- 1/8 teaspoon fine salt
- 1 pound fresh raspberries
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons coarse-grained sugar, such as Demerara or turbinado (optional)
To make the dough:
1. Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes.
2. Sprinkle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk (you may have to knead the dough once or twice to get all of the pieces incorporated, but don’t overwork it or it’ll become tough), and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.
To fill and bake:
1. Heat the oven to 400 degrees Fahrenheit and arrange a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside.
2. Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes.
3. Cut 1 (14-inch-long) piece of parchment paper. Place it on a work surface and dust it lightly with flour. Remove the dough from the plastic wrap, place it on the parchment, and dust it lightly with flour. Evenly roll out the dough into a 12-inch circle, repairing any cracks around the edges. Transfer the dough and parchment to a second baking sheet and refrigerate until firm, about 20 minutes.
8. Gently push the raspberries down to slightly flatten.
9. Brush the pastry edge lightly with water and sprinkle it with the coarse sugar, if using. Remove the hot baking sheet from the oven and transfer the tart and parchment onto it. Bake until the pastry is golden and the raspberry juices are bubbling, about 35 to 40 minutes.
10. Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. Remove the tart and parchment from the baking sheet and return them to the wire rack to cool, about 20 minutes. Before serving, remove the parchment.