Go Back
+ servings
Black Raspberry Tart
Prep Time
20 mins
Cook Time
30 mins
 

Proof that the best summer desserts are sometimes the simplest, this black raspberry tart, made with just flaky crust and perfectly ripe raspberries, is delicious and unfussy. 

Makes: 8 servings
Author: Elizabeth Stark
Ingredients
Dough
  • 1 cup plus one tablespoon unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 stick or eight tablespoons, soft butter
  • 1/4 - 1/3 cup ice water
Filling
  • 1 pint black raspberries regular raspberries or blackberries, rinsed and dried
  • 3 tablespoons sugar
  • Zest and 1 tablespoon juice from 1 lemon plus another squeeze of juice for the finish
  • Pinch of sea salt
Instructions
  1. In the bowl of a food processor, combine the flour, salt and sugar. Scatter the butter around the bowl and then pulse several times until it's combined. Turn the processor on and drizzle in the water just until the dough becomes cohesive. Turn out into a bowl or a work surface and gently form into a flattened disc. Wrap tightly with plastic and chill while you prepare the fruit (longer if you are not in a hurry).

  2. Preheat the oven to 400 degrees F. Place a large cookie sheet into the oven to preheat.
  3. Toss the berries with 2 tablespoons of sugar, zest, lemon juice, and salt, and let sit at room temperature.
  4. Roll the dough out on a floured piece of parchment. When you have an 11-inch round, use the parchment to flip the dough and press into a 9 or 10-inch tart pan. Fold any overhanging dough into the sides. Spread the fruit over the dough, sprinkle with 1 tablespoon sugar and another squeeze of lemon juice. Bake until the crust is just golden and the fruit is bubbling, roughly 30 minutes.

  5. Remove from oven, cool 20 minutes and serve. A dollop of ricotta would be amazing.