Raspberry Tart

After playing with a few different recipes, I’ve finally perfected this Raspberry Tart. Its light sweetness and moist crust create a delicious, refreshing dessert to enjoy all spring and summer long!

1 cup unsalted butter (softened)

1/4 cup granulated sugar 

1/3 cup powdered sugar

2 teaspoon vanilla extract

2 1/4 cup all-purpose flour

1/4 teaspoon kosher salt

1/2 cup seedless raspberry jam

Step 1: Preheat oven to 350°F. Spray a tart pan with baking spray and set aside.

Step 2: Cream butter, sugars, and vanilla together.

Step 3: Add in the flour and mix just until combined. The mixture may be a little crumbly. Don’t over mix or the dough may become tough.

Step 4: Press approximately 3/4 of the mixture into the bottom and up the sides of the pan a little to form the crust.

Step 5: Spoon raspberry jam onto the crust and spread evenly.

Step 6: Sprinkle crumble topping all over the top of the tart.

Step 7: Bake for 18-22 minutes or until lightly browned.

Step 8: Let cool completely and then remove from the pan.