Raspberry Lattice Tart


Happy Pi Day! The day for nerds and pie lovers. To celebrate, here is my favorite raspberry lattice tart. Riddle me this: This tart is made in a 9 inch tart pan. If the diameter is 9 inches, what is the circumference? (Hint: use pi ;) ). 


For the crust:

  • 2 1/8 cups all-purpose flour
  • 1 1/2 tbsp unsalted butter, chilled and diced
  • 2/3 c sugar
  • 3 large egg yolks
  • 3/4 tsp pure vanilla extract

For the flling:

  • 1/2 cup sugar
  • 16 oz raspberries
  • 1-2 tbsp powdered sugar for dusting


1. in a bowl, rub the flour and butter together until they form fine crumbs. Stir in the sugar. Beat the egg yolks and the vanilla extract and add them to the flour mixture. Bring together to form a soft dough. If the dough is dry and too crumbly, add a little heavy cream or milk a tablespoon at a time until smooth.  Wrap in plastic wrap, and chill while making the filling. 

2. Cook the sugar and raspberries in a saucepan for 10-12 minutes, until thick. Cool. With the back of a wooden spoon, press half of the fruit pulp through a sieve. Sir in the remaining pulp. Grease a 9 inch tart pan and preheat the over to 375 degrees F.


3. Roll out 1/2 of the dough on a floured work surface, or between 2 sheets of plastic wrap. (I prefer to roll between plastic wrap, to keep the dough from sticking to the rolling pin, and to keep it from crumbing). Roll out dough into an 11 inch round. Line the pan and cut off any excess overhanging over the sides. Prick the base with a fork allover. 

4. Spread the filling in the shell. Roll the rest of the filling into a rectangle. Using a knife or a fluted wheel for a decorative edge, cut the dough into 12 x 1/2 inch strips. Arrange half the strips from left to right over the tart, 1 inch apart. Turn the tart 45 degrees. Place the other strips diagonally, Trim, roll out the trimmings, and cut 4 additional strips. Add strips along the edge of the pan, covering the ends of the other strips. Chill for 15 minutes.


5. Bake for 15 minutes. Reduce to 350 degrees F and bake for 25-30 minutes. Leave to coll then remove from the pan and, about 30 minutes before serving, lightly dust with confectioner's sugar. Enjoy!