Recipe Raspberry Tart

5 / 5 (9 reviews)
  • Raspberry Tart
  • 8Servings
  • Preparation
  • Cook
  • 30 minSleep
  • Total
  • 426 kCal
    Per serving
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  • Category : Dessert
  • Sub-category : Flans and Tarts
  • Difficulty : 1
  • See the original French version

Congratulations ! This is the good season to make this recipe!



  • One 11 inch (28cm) tart pan
  • Baking paper
  • Dried apricot pits or dried vegetables for pre-baking the crust
  • 1 rolling pin
  • 1 small saucepan


  1. Rinse, but don't soak, the raspberries and then place them carefully on a plate. If using frozen raspberries, plan to defrost them in advance by laying them out flat on absorbent paper ...
  2. Prepare the shortcrust pastry: mix the egg, sugar and salt together. Then add the flour all at once. Mix with your fingertips and crumble the dough, which should take on a sandy appearance. Add the butter, which should not be too hard but also not to the point where it is melting, and mix well. Mold the dough into a ball and let rest in a cool place for about 30 minutes. Use a rolling pin to roll out the dough on a floured board until it is about 5 mm (1/2 cm) thick. Line the tart pan and prick the bottom of the crust with a fork. To pre-bake the crust, place pie weights, dried apricot pits or dried vegetables, etc on top of the crust (you can, of course, also place a sheet of baking paper over it). Bake at 325°F (160°C) and make sure to monitor the coloring: remove from oven when the crust becomes a pale blond color. Remove from the pan once cold.
  3. Cover the crust completely with raspberries, leaving no spaces in between the berries. Put the red currant jelly and a few drops of water in a small saucepan over low heat.
  4. Once warm,
    Step picture
    pour the jelly over the raspberries
    Step picture
    Step picture

Final Thoughts...

  • Out of season, you can use frozen raspberries ...

    This tart should be eaten the same day you bake it: magician:

    One tip: as with all fruits put on top of shortcrust pastry, do not put the raspberries on the crust too far in advance, otherwise the juice will soften the crust.


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About the author

La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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