Instructions

1. In a food processor, combine the all-purpose flour, cold cubed butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add 2-3 tablespoons of cold water gradually while pulsing until the dough comes together. Be careful not to overwork the dough.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
4. Preheat your oven to 375°F (190°C).
5. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully press the dough into the pan and trim any excess from the edges.
6. In a mixing bowl, gently combine the fresh raspberries, cornstarch, and lemon juice. Toss until the raspberries are well-coated.
7. Pour the raspberry mixture into the prepared tart shell, spreading it evenly to ensure every bite is filled with fruity goodness.
8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the raspberries are bubbling. Keep an eye on it to prevent burning.
9. Remove the tart from the oven and allow it to cool completely in the pan on a wire rack.
10. Once cooled, dust the top with powdered sugar before slicing and serving.