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

Prep Time: 25

Cook Time: 25

Chill Time: 2

Total Time: 2 50

Servings: 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