Raspberry tart

    2 hours 10 min

    Fresh summer raspberries encased in a buttery pastry.

    32 people made this

    Serves: 8 

    • 140g plain flour
    • 125g butter
    • 2 tablespoons icing sugar
    • fresh raspberries
    • 1 (225g) jar raspberry jam

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr40min  ›  Ready in:2hr10min 

    1. In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
    2. Preheat oven to 190 C / Gas 5.
    3. Pat chilled pastry dough into a 23cm tart tin.
    4. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
    5. Arrange raspberries in pastry base. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.

    Cook's tip

    If you are having trouble with your pastry coming together, keep mixing it - it comes into a ball just fine. A stand mixer may be used. You will need to chill it as directed or it is a little sticky to deal with.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    Very good! The crust is awesome. If you are having trouble with your crust coming together, keep mixing it. I mixed mine in the stand mixer and it comes into a ball just fine. You will need to chill it as directed or it is a little sticky to deal with. I made individual tarts because there were only 2 of us. I used Smuckers Seedless Red Raspberry Jam and it set up beautifully. This dessert is not overly sweet (yes!), so it was a perfect platform for a little chopped white chocolate (dark chocolate would also be great), but it is delicious as-is. I think this is a great recipe for any fresh berry or fruit. Thanks!!  -  31 May 2009  (Review from Allrecipes US | Canada)


    I hate to write a "bad" review, but something about this recipe isn't right: how are you supposed to make a tart dough without adding any liquid to the flour mixture? (e.g. egg, vinegar, milk, water, etc.) I tried pressing the butter/flour/sugar into my tart pan, but it turned into a powdery mess. I added a few Tbsp.s of water, which helped a bit, but I still found the filling to be too tart for my family's tastes. Probably won't try this recipe again.  -  03 Dec 2001  (Review from Allrecipes US | Canada)


    Everyone loved this tart, especially the crust. After it was baked and cooled, I lined it with 4 oz. of cream cheese that had been mixed with powdered sugar and a little vanilla. I used strawberries (halved, cut side down) instead of raspberries. I melted apple jelly in the microwave and brushed it over the fruit. An excellent, easy recipe.  -  16 Jul 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate