About this recipe:Fresh summer raspberries encased in a buttery pastry.
140g plain flour
2 tablespoons icing sugar
1 (225g) jar raspberry jam
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Extra time:1hr40min › Ready in:2hr10min
In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
Preheat oven to 190 C / Gas 5.
Pat chilled pastry dough into a 23cm tart tin.
Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
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.
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.