For the crust
"1 cup of all-purpose flour (120 g)"
"1/2 teaspoon of salt"
"1/2 teaspoon of sugar"
"6 tablespoons of cold unsalted butter, cut into small pieces"
"2 tablespoons of cold water"
For the filling
"4 cups of frozen raspberries (600 g)"
"1 1/2 cups of granulated sugar (270 g)"
"1 tablespoon of grated lemon zest"
"1/4 cup of cornstarch (30 g)"
"1/2 cup of cold water (120 ml)"
For the topping
"1 cup of heavy cream (240 ml)"
For the crust
"1 cup of all-purpose flour (120 g)"
"1/2 teaspoon of salt"
"1/2 teaspoon of sugar"
"6 tablespoons of cold unsalted butter, cut into small pieces"
"2 tablespoons of cold water"
For the filling
"4 cups of frozen raspberries (600 g)"
"1 1/2 cups of granulated sugar (270 g)"
"1 tablespoon of grated lemon zest"
"1/4 cup of cornstarch (30 g)"
"1/2 cup of cold water (120 ml)"
For the topping
"1 cup of heavy cream (240 ml)"
Prepare the crust: in a medium bowl, combine the flour, salt, sugar, and butter
Mix with your fingers until it forms a crumbly mixture
Add the water and mix lightly with your hands to form a ball
Wrap the dough in plastic wrap and refrigerate for about 15 minutes
Preheat the oven to 350°F (180°C)
Roll out the dough directly onto the bottom of a removable-bottom tart pan that is 29 cm in diameter
Use a knife to shape the edges of the crust and place it into the tart pan
Make small rosettes with the remaining dough and press them onto the sides of the tart pan, covering it completely
Use a fork to make small holes in the bottom and sides of the crust
Cover the tart with four overlapping squares of aluminum foil
Bake in the preheated oven for about 20 minutes, or until firm
Remove from the oven and discard the foil
Continue baking at 375°F (190°C) for about 10 more minutes, or until golden brown
Let cool
Prepare the filling: in a medium saucepan, combine the raspberries, sugar, and lemon zest
Cook over high heat, stirring occasionally with a wooden spoon, until the raspberries are soft (about 5 minutes)
Dissolve the cornstarch in the water and add to the saucepan
Cook, stirring constantly, until thickened (about 5 minutes)
Let cool and fill the tart shell. Reserve
Prepare the topping: in a stand mixer, beat the heavy cream until it forms stiff peaks
Spread over the filling
Cover with plastic wrap and refrigerate for about 2 hours before serving
400 calories per slice
