Murren raspberry tart

One of my favorite unexpected memories of our Swiss adventure was a quick stop at a little coffee shop in Murren. While there, one of the friendly women running the shop suggested that we try her homemade raspberry tart – and it was delicious! I got to chatting with her, and she ended up giving me her recipe from memory. It wasn’t too detailed, but I saved it on my phone notepad.

While at the farmers’ market recently, I saw lovely little wild raspberries – just the right thing for this tart. (Those big, overly pefect store-bought raspberries just don’t seem to suit it)

So I opened up that old phone note and wrote out the recipe, making a few assumptions and filling in the blanks as best I could.

I’m really happy with how it turned out – the crust is like a crumbly shortbread and the filling balances the sweet-tart raspberries nicely. Definitely a keeper for berry season!

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Raspberry tart

Crust
250 g flour
80 g sugar
1 egg
1 tbsp cold water
1 stick salted butter (cold, cut into chunks)

Filling
1 cup cream
1 tbsp corn starch
2 eggs
1/3 cup sugar
1 pint fresh raspberries

For the crust: pulse flour, sugar, and butter in food processor until butter is just smaller than pea-sized. Add egg and pulse a few times. Add water until dough mostly comes together. It will be a bit sandy.

Press dough into lightly buttered tart pan, using the bottom and side of a glass to ensure it is even and flat. Bake ~10 minutes in 350º oven, then cool.

For the filling: combine cream, corn starch, eggs, and sugar and whisk until smooth.

Place raspberries in cooled tart shell and pour filling over. Bake at 350º for about an hour.