Fresh raspberry tart

    (22)
    1 hour 30 min

    If you happen to have a cooked pastry case, then you can whip up this summertime raspberry tart in no time. Serve cold with a dollop of cream and some lemon zest.


    15 people made this

    Ingredients
    Serves: 12 

    • 120ml water
    • 500g fresh raspberries, divided
    • 2 tablespoons cornflour
    • 4 tablespoons cold water
    • 100g caster sugar
    • 1 tablespoon lemon juice
    • 1 (23cm) prebaked pastry case
    • 4 tablespoons whipped cream for garnish
    • 1 teaspoon lemon zest for garnish

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

    1. Heat 100g of the raspberries and 4 tablespoons of cold water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Push raspberries into a bowl through a fine sieve to make a sauce; discard seeds. Transfer raspberry sauce back into the saucepan.
    2. Stir cornflour and 4 tablespoons of cold water in a bowl until dissolved; add to raspberry sauce. Taste and add sugar to taste.
    3. Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
    4. Arrange remaining raspberries in the cooked pastry base; pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (18)

    by
    6

    Nice, quick & easy pie. I could have eaten the whole thing at once! I almost passed it by because other reviews said it didn't set. I had no trouble at all with the sauce setting. Be sure to heat the sauce over medium heat until it thickens in the pan while stirring constantly. Mine took about 4 minutes. Thank you - Love this pie!  -  07 May 2014  (Review from Allrecipes US | Canada)

    by
    6

    Delicious. The only problem was that we didn't wait until it was cool, so it was runny, but I'm sure that would have resolved itself if we had waited. I love the fresh raspberry taste when only a few of the berries are cooked. I used raw sugar with good results.  -  03 Aug 2013  (Review from Allrecipes US | Canada)

    by
    4

    Where do I begin with this recipe? You cannot strain raspberries through a fine mesh sieve and get any type of mashed berry left over. You will get amazing tasting runny berry juice, but the fiber and the seeds will be left over. Go ahead and add an extra tablespoon of cornstarch. That's what I had to do the THIRD time I tried to make this pie and I left it on the burner for an additional five minutes or so to get it to thicken up. Also, you should double the amount of sauce/filling that the recipe calls for unless you want a lot of fairly dry berries. See how many dry berries there are in the photo above? That will be you. As others have said, you will also need more berries for a 9" pan. I gave this three stars for the number of attempts I made before it came out the way it needed to for the birthday for which I was preparing it.  -  14 Sep 2014  (Review from Allrecipes US | Canada)