Raspberry Mint Tart Recipe

Ingredients:

For the Tart Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• 1 tablespoon cold water

For the Filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon fresh mint leaves, chopped

For the Glaze:

• 1/4 cup seedless raspberry jam
• 1 tablespoon water

For Garnish:

• Fresh mint leaves
• Fresh raspberries

Instructions:

1. Prepare the Tart Crust:

   • In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
   • In a small bowl, whisk together the egg yolk and cold water. Add the egg mixture to the food processor and pulse until the dough comes together.
   • Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

3. Roll out the Tart Crust:

   • On a lightly floured surface, roll out the chilled tart dough into a circle large enough to fit your tart pan. Transfer the dough to the tart pan and press it gently into the bottom and sides. Trim any excess dough.
   • Prick the bottom of the tart crust with a fork to prevent it from puffing up during baking.

4. Prepare the Filling:

   • In a mixing bowl, gently toss together the raspberries, granulated sugar, cornstarch, lemon juice, and chopped mint leaves until the raspberries are coated evenly.

5. Assemble the Tart:

   • Arrange the raspberry mixture in an even layer inside the tart crust.

6. Bake the Tart:

   • Place the tart pan on a baking sheet to catch any drips. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the raspberry filling is bubbling.

7. Prepare the Glaze:

   • In a small saucepan, heat the raspberry jam and water over medium heat until the jam is melted and smooth. Remove from heat.

8. Glaze the Tart:

   • Brush the warm glaze over the top of the baked tart using a pastry brush.

9. Garnish and Serve:

   • Garnish the tart with fresh mint leaves and fresh raspberries before serving.

10. Enjoy:

    • Serve slices of the raspberry mint tart at room temperature. Enjoy the vibrant flavors of fresh raspberries and mint in this delightful dessert!

Note: Store any leftover tart in the refrigerator, covered, for up to 2 days. Allow it to come to room temperature before serving.