Simple Raspberry Tart

"Ethyl formate, which gives raspberries their flavour and smells of rum, has now been found in deep space. Astronomers searching for the building blocks of life in a giant dust cloud at the heart of the Milky Way have concluded that it tastes vaguely of raspberries.

~Ian Sample

Sometimes the best dessert is the simplest dessert. And this raspberry tart is just that: simple. Easy to prepare, it is a perfect "fancy" dessert that looks a lot harder than it is.

And....go!

Crust:

1 Cup flour
2 Tbs sugar
1/8 tsp salt
1/2 Cup cold butter
1 Tbs white vinegar

Raspberry filling:
2 pints fresh raspberries, divided
2/3 cup sugar
2 Tbs all-purpose flour

Preheat oven to 400° F.

Combine flour, sugar and salt in a small bowl. Cut in butter until crumbly. Add the vinegar and mix until moistened. Press onto bottom and up the sides of a lightly greased 9-inch tart pan with a removable bottom.

Arrange one pint of the raspberries over the crust. Combine the sugar and flour. Sprinkle even over the raspberries. Place the tart pan on a baking sheet.

Bake at 400° F for one hour or until crust is browned and filling is bubbly. Remove from the oven. Arrange and press the remaining berries in a single layer over top. 

Cool before serving. Enjoy!