Raspberry Tart
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Place the raspberries in a bowl and sprinkle with sugar to taste.
Fill the pie crust with the sugared raspberries.
Bake and serve
Bake in the preheated oven for 30-40 minutes until the crust is golden and the raspberries are bubbly.
Let cool before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raspberries
- Provide the main fruit filling, supplying flavor, color, and juicy bulk to the tart.
- Sugar
- Sweetens the raspberries and draws out their juice, which helps form a syrupy filling.
- Pie crust
- Forms the structure that holds the filling and browns in the oven.
The step that matters
Let cool before serving. Cooling lets the hot juices thicken as they set, so the filling holds its shape when cut instead of running out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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