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Overhead view of a homemade raspberry tart recipe with a golden crust and glistening raspberries on a white marble counter

Raspberry Tart Recipe

A classic raspberry tart recipe with a flaky homemade crust and sweet-tart raspberry filling; perfect for any occasion and adaptable with seasonal or frozen berries.
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Course: Dessert
Cuisine: American, European
Keyword: Best raspberry tart recipe, Fresh raspberry tart recipe, Raspberry tart recipe easy
Prep Time: 25 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 8 slices
Calories: 325kcal
Cost: $10

Equipment

  • 1 9-inch tart pan with removable bottom
  • 1 Rolling Pin or wine bottle as substitute
  • 1 Pastry cutter or use 2 knives
  • 1 Mixing bowl medium to large
  • 1 Saucepan for cooking filling
  • 1 Measuring cups & spoons for accurate portioning
  • 1 Parchment paper for blind baking
  • 1 Pie weights or beans to weigh down crust during baking

Ingredients

Shortcrust Pastry

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter cold, cubed
  • 0.25 cup granulated sugar
  • 1 large egg
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1–2 tablespoon cold water only if needed

Raspberry Filling

  • 4 cups fresh raspberries can substitute frozen (thawed & drained)
  • 0.5 cup granulated sugar
  • 3 tablespoon cornstarch
  • 2 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest
  • 0.5 teaspoon vanilla extract

Optional Glaze

  • 0.25 cup raspberry jam
  • 1 tablespoon water

Instructions

  • Combine flour and salt in a bowl.Add cold butter and cut in until crumbly.Mix in sugar; beat egg with vanilla and add.Stir to form dough, adding water if needed.Form into a disk; chill 30 min.
  • Preheat oven to 375°F (190°C).Roll dough to ⅛" thickness; press into tart pan.Prick base; blind bake with weights for 15 min.Remove weights, bake 5–7 min more. Cool.
  • Combine 1 cup raspberries, sugar, cornstarch, lemon juice & zest in saucepan.
    Mash & cook 5 min until thickened.
    Stir in vanilla; let cool 15 min.
    Fold in remaining berries.
  • Spread filling in cooled crust.
    (Optional) Heat jam with water; brush over tart.
    Chill at least 2 hours before serving.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 325kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.5g | Cholesterol: 50mg | Sodium: 80mg | Potassium: 150mg | Fiber: 5g | Sugar: 22g | Vitamin A: 520IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 1.3mg