You are here: Home » Recipes » Old-Fashioned Raspberry Tart Old-Fashioned Raspberry Tart Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Prep 30 mins Cook 25 mins Here's a beautiful tart to showcase the jewels of summer—raspberries. PrintEmail For cooks who like to work ahead, this is the perfect recipe. The crust can be prepared in advance and baked the day it's served. The pastry cream can also be made ahead. A few hours before serving, fill the pastry with the cream and top with fruit. Ingredients Sweet Pastry Dough:1 cup all-purpose flour3 tablespoons sugar1/2 teaspoon baking powder1/4 teaspoon salt3 tablespoons cold unsalted butter, cut into 6 pieces1 egg1 tablespoon cold waterPastry Cream:4 tablespoons sugar, divided3 tablespoons all-purpose flour2 eggs1 cup fat free milk1 teaspoon vanilla extract2 tablespoons unsalted butter, softened1 1/2 pints raspberries, blueberries or strawberries or a combination of fruit2 tablespoons confectioners' sugar Instructions To prepare the pastry dough, place flour, sugar, baking powder and salt in a food processor; pulse to combine. Add butter; pulse to combine. Add egg and water; pulse until dough forms a ball. Shape into a disc; wrap in plastic wrap and refrigerate several hours to overnight. (Refrigeration makes dough easier to roll, but is not necessary.) Preheat the oven to 350F. On lightly floured surface, knead dough lightly to soften. Roll into a 12-inch circle; press on bottom and sides of a 10-inch tart pan with removable bottom. Prick with fork. Bake 15 minutes or until light golden. Cool on rack. To prepare the pastry cream, combine 2 tablespoons sugar and flour in a medium bowl. Add eggs, one at a time, whisking after each addition. Combine milk and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over low heat. Whisk about one-third of the milk into egg mixture. Gradually whisk egg mixture into remaining milk in saucepan. Whisk and cook over low heat until mixture comes to a boil. Boil 20 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Pour into a bowl; press plastic wrap directly on surface. Refrigerate until cold. Stir pastry cream to lighten; spread in tart shell, cover with berries and sift confectioners’ sugar over top. Recipe reprinted with permission from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006).