Ingredients:

  • 1 cup (225g) unsalted butter, chilled and cubed
  • ½ cup (60g) powdered sugar
  • 1 ½ cups (190g) all-purpose flour
  • ¼ tsp (1.5g) salt
  • 1 large egg
  • 2 cups (480ml) whole milk
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 4 large egg yolks
  • 2 tbsp (28g) unsalted butter, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 lb (450g) fresh raspberries
  • ¼ cup (60ml) apricot preserves (strained)
  • 1 tbsp (15ml) water

Instructions:

  1. Combine flour, powdered sugar, and salt. Rub in the chilled butter using your fingertips or a fork until the mixture looks like coarse crumbs.
  2. Stir in the egg until the dough just comes together. Do not overwork it, or the crust will become tough.
  3. Press the dough into your tart pan, trim the edges, and freeze for 30 minutes.
  4. Line the chilled crust with parchment paper and pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake for another 5-10 minutes until the bottom is a pale golden brown. Let cool completely.
  5. Bring milk to a gentle simmer in a saucepan over medium heat.
  6. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.