Delicious & Easy Raspberry Tart Recipe

0 Preheat your oven to 350°F (175°C) and lightly grease the bottom and sides of a 10-inch tart pan with a removable bottom. This will help the tart come out easily after baking.
1 In the bowl of a stand mixer (or using a handheld mixer and a large bowl), beat the unsalted butter and powdered sugar together on medium speed for about 2 minutes, or until the mixture looks light and fluffy. This step helps create a tender crust. 
2 Add the vanilla extract and salt, then mix again until just combined. Make sure to scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is well mixed.
3 Next, add the flour and start mixing at a low speed to prevent it from flying out of the bowl. Once it begins to come together, increase the speed to medium and mix just until the dough forms large, crumbly clumps. Be careful not to over-mix — you don’t want a smooth dough, just clumps that hold together when pressed.
4 Transfer the dough to your prepared tart pan. Use your fingers or the bottom of a measuring cup to press the dough evenly into the bottom and up the sides of the pan, making sure it's packed in well and evenly distributed.
5 Bake crust for 15–20 minutes, or until it turns a light golden brown. Remove from the oven and let it cool completely in the pan before adding the filling.
6 Once the crust is fully cooled, spoon the raspberry preserves onto the crust and spread them out evenly with the back of a spoon or an offset spatula.
7 Arrange the fresh raspberries on top, placing them stem-side down in concentric circles or any pattern you like.
8 If you’d like, decorate with chocolate curls and serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.