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Fresh Raspberry Tart

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dessert
Fresh Raspberry Tart
Ingredients
  • 1 (14.1 ounce) package double-crust pie pastry, thawed
  • 4 cups raspberries
  • 1 cup white sugar
  • 2 1/2 tablespoons tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 teaspoons butter
  • 1 tablespoon half-and-half cream
Instructions
1
Firstly, preheat your oven to a high temperature of 425 degrees Fahrenheit or 220 degrees Celsius. Next, prepare the pie plate by lining its bottom and sides with one of the available pie crusts.
2
Subsequently, combine raspberries, sugar, tapioca, lemon juice, cinnamon, and salt in a large bowl and mix until the raspberries are evenly coated with the other ingredients; then, pour this mixture into the prepared pie crust.
3
After that, add a few dots of butter on top of the filling to enhance its flavor and texture.
4
Following that, cover the filling with the remaining pie crust; crimp the edges to seal it properly.
5
Next, brush a layer of cream on top of the pie crust and cut several slits to allow any steam that accumulates during baking to escape.
6
Afterwards, place the pie in the preheated oven and bake for 15 minutes.
7
Then, reduce the heat to a moderate temperature of 375 degrees Fahrenheit or 190 degrees Celsius and continue baking until the pie crust turns golden brown and the filling is bubbly, approximately 30 to 35 minutes more.
8
Lastly, allow the pie to cool completely before serving it to your guests.