Mother's Raspberry Tart

1. 1

   Preheat oven to 350 degrees.

2. 2

   In the bowl of a food processor, combine the flour, salt and brown sugar and pulse to combine.

3. 3

   Add the butter and pulse until the mixture resembles coarse meal.

4. 4

   Add the egg yolks and continue to pulse until the mixture pulls away from the sides of the bowl.

5. 5

   Press the dough into the bottom and about 1/2 inch up the sides of a buttered 9-inch tart pan with a removable bottom.

6. 6

   Bake until light brown, about 25 to 30 minutes.

7. 7

   Remove from the oven and cool on a wire rack.

8. 8

   Select 10 pretty raspberries for garnishing the cake and set them aside.

9. 9

   Place the rest of the raspberries with their juice in a saucepan and add the granulated sugar.

10. 10

    Cook over medium heat, stirring, until the mixture boils.

11. 11

    Combine the cornstarch with 1 tablespoon water and stir it into the boiling fruit.

12. 12

    Cook, stirring, until the mixture thickens slightly, about 3 minutes.

13. 13

    Remove from the heat.

14. 14

    Remove the rim of the tart pan and pour the fruit into the cooled shell.

15. 15

    Cover with plastic wrap and refrigerate for several hours or until set.

16. 16

    Garnish with the reserved berries and serve with whipped cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.