Fresh Raspberry Tart

Name: Fresh Raspberry Tart
Ingredients: 3 cups chilled all-purpose flour, plus more for rolling; 1/2 teaspoon salt; 3 sticks (3/4 pound) unsalted butter, thinly sliced and chilled; 1/4 teaspoon fresh lemon juice; About 1 cup cold water; 1 large egg yolk mixed with 1 tablespoon water; 1/4 cup plus 3 tablespoons seedless raspberry jam; 1 1/2 pints fresh raspberries; Vanilla ice cream, whipped cream or creme fraiche (optional), for serving

9 ingredients

1 steps

Ingredients

3 cups chilled all-purpose flour, plus more for rolling
1/2 teaspoon salt
3 sticks (3/4 pound) unsalted butter, thinly sliced and chilled
1/4 teaspoon fresh lemon juice
About 1 cup cold water
1 large egg yolk mixed with 1 tablespoon water
1/4 cup plus 3 tablespoons seedless raspberry jam
1 1/2 pints fresh raspberries
Vanilla ice cream, whipped cream or creme fraiche (optional), for serving

Directions

1

["In a chilled bowl, whisk the 3 cups of flour with the salt.", "Scatter the butter over the flour.", "Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 tablespoons more water if needed.", "The butter will still be very visible.", "Gather up the dough and turn it out onto a floured surface.", "Spread it with the heel of your hand into a rough 8-by-12-inch rectangle.", "Brush any flour off the surface of the dough.", "Using a pastry scraper, fold the dough in thirds (as you would fold a letter) to make a rough 8-by-4-inch rectangle.", "Lightly flour the dough and pound it with a rolling pin to flatten it slightly.", "Roll out the dough to an 8-by-20-inch rectangle.", "Brush off any excess flour.", "Using the pastry scraper, fold in the bottom end and the top end so they meet in the center without overlapping, then fold the rectangle in half where they meet; this is called a \"double fold.\""""