Raspberry Tart

Made with pasta frolla (short-crust pastry), this Italian tart is as beautiful as it is delicious, whether topped with uniform raspberries or a mix of any fresh berries in season. Buon appetito! For the crust ¾ cup (6oz/185 g) unsalted butter, at room temperature 1 egg, lightly beaten 1/3 cup (3 oz/90 g) granulated sugar… Read More