4 cups (500g) fresh raspberries (or frozen if not in season)
3 tablespoons red currant jelly
Cookware
One 11 inch (28cm) tart pan
Baking paper
Dried apricot pits or dried vegetables for pre-baking the crust
1 rolling pin
1 small saucepan
Preparation
Rinse, but don't soak, the raspberries and then place them carefully on a plate. If using frozen raspberries, plan to defrost them in advance by laying them out flat on absorbent paper ...
Prepare the shortcrust pastry: mix the egg, sugar and salt together. Then add the flour all at once. Mix with your fingertips and crumble the dough, which should take on a sandy appearance. Add the butter, which should not be too hard but also not to the point where it is melting, and mix well. Mold the dough into a ball and let rest in a cool place for about 30 minutes. Use a rolling pin to roll out the dough on a floured board until it is about 5 mm (1/2 cm) thick. Line the tart pan and prick the bottom of the crust with a fork. To pre-bake the crust, place pie weights, dried apricot pits or dried vegetables, etc on top of the crust (you can, of course, also place a sheet of baking paper over it). Bake at 325°F (160°C) and make sure to monitor the coloring: remove from oven when the crust becomes a pale blond color. Remove from the pan once cold.
Cover the crust completely with raspberries, leaving no spaces in between the berries. Put the red currant jelly and a few drops of water in a small saucepan over low heat.
Once warm,
pour the jelly over the raspberries
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Final Thoughts
Out of season, you can use frozen raspberries ...
This tart should be eaten the same day you bake it: magician:
One tip: as with all fruits put on top of shortcrust pastry, do not put the raspberries on the crust too far in advance, otherwise the juice will soften the crust.
