Fresh Raspberry Tart

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add the beaten egg and pulse just until dough starts to come together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Roll and blind bake the crust
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan with removable bottom. Press into pan, trim excess, and prick bottom with a fork. Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and paper, then bake for another 10 minutes until golden. Cool completely.
3. Make the custard filling
   In a medium saucepan, heat milk until steaming but not boiling. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour about 1/2 cup of hot milk into egg mixture while whisking constantly. Pour this mixture back into the saucepan with remaining milk. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, stir in vanilla extract, and let cool slightly.
4. Assemble the tart
   Pour the warm custard into the cooled tart shell, spreading evenly. Refrigerate for at least 2 hours until set and chilled.
5. Arrange raspberries
   Once the custard is set, arrange fresh raspberries in concentric circles on top of the custard, starting from the outside edge and working your way to the center.
6. Prepare and apply the glaze
   Heat the apricot jam in a small saucepan until melted and smooth. If too thick, add a teaspoon of water. Using a pastry brush, gently brush the warm glaze over the raspberries to give them a beautiful shine and to help preserve their freshness.
7. Chill and serve
   Refrigerate the tart for at least 30 minutes to set the glaze. Remove from refrigerator 15 minutes before serving. Carefully remove the tart from the pan by pushing up on the removable bottom, and place on a serving plate.