This Skinny Raspberry Tart with Cinnamon Crust makes for a simple, light and sophisticated summer dessert. Raspberries give this fruit tart a pleasant tartness which is balanced out with brown sugar and a buttery cinnamon-spiced whole wheat crust.
Preheat your oven to 410F. Spray a large round tart pan with cooking spray.
Place the dough in the center of the tart pan and roll it out with your hands. Pierce the dough with a fork, cover it with baking paper, and place dried beans (or dry rice, lentils, pie weights) on top of the covering.
Bake 25 minutes (It's called blind baking). Don't overbake or your crust will stick to the bottom of the pan. Let cool completely.
Skinny Raspberry Tart with Cinnamon Crust https://www.notenoughcinnamon.com/skinny-raspberry-tart-with-cinnamon-crust/