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Raspberry Tart Recipe

To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine. PUFF PASTRY 3 cups/375g chilled all-purpose flour, plus more for rolling 1/2 teaspoon salt 3 sticks (3/4 pound/340g) unsalted butter, thinly sliced and chilled 1/4 teaspoon/2ml fresh lemon juice About 1 cup/250ml cold water 1 large egg yolk mixed with 1 tablespoon/15ml water 1/4 cup/285ml plus 3 tablespoons/45ml seedless raspberry jam 1 1/2 pints/225g fresh raspberries Vanilla ice cream, whipped cream or crème fraîche (optional), for serving The dough can be refrigerated for up to 2 days or frozen for up to 4 months. TART In a chilled bowl, whisk the flour with the salt. Scatter the butter over the flour. Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 tablespoons more water if