There’s something magical about the mix of buttery, flaky crust and vibrant, sweet-tart raspberries. This Raspberry Tart Recipe delivers that perfect contrast in every bite—crisp pastry meets juicy berries bursting with summer flavor.
Whether you're planning a dinner party or just want to treat yourself, this Raspberry Tart Recipe brings a touch of elegance to any occasion. It's the kind of dessert that feels fancy, but doesn’t require a pastry degree to pull off.
Crafted with just a few everyday ingredients, this Raspberry Tart Recipe is surprisingly simple. No complicated steps—just smart techniques and fresh ingredients that let the flavors shine.
The golden crust? Homemade and perfectly crisp. The raspberry filling? Bright, fresh, and naturally sweet. It’s a bakery-worthy dessert made in your very own kitchen.
Looking for a dessert that wows without the stress? This Raspberry Tart Recipe checks every box: beautiful, delicious, and totally doable—even for beginner bakers.
Why This Raspberry Tart Recipe Stands Out
For centuries, raspberry tarts have delighted with their perfect balance of sweet pastry and tart, juicy berries. This Raspberry Tart Recipe honors tradition while keeping things simple, flavorful, and visually stunning.
What sets this Raspberry Tart Recipe apart is its versatility. Serve it with vanilla ice cream, a swirl of whipped cream, or a touch of crème fraîche. It’s equally perfect at a summer gathering or with a quiet afternoon coffee.
The homemade crust is crisp and sturdy—no soggy bottoms here—while the fresh raspberries on top create a show-stopping finish.
Whether it’s the centerpiece of your dessert table or a sweet side to tea, this Raspberry Tart Recipe is a classic worth repeating.
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Ingredients
For the Shortcrust Pastry Tart:
- All-purpose flour
- Granulated sugar
- Cold unsalted butter, cubed
- Large egg yolk
- Ice water
- Salt
For the Filling:
- Fresh raspberries
- Raspberry jam or preserves
- Cornstarch
- Granulated sugar
- Lemon juice
See recipe card for quantities.
Instructions
Make the Pastry and Pre-bake
- Mix flour, sugar, and salt in a large bowl
- Cut in cold butter until mixture resembles breadcrumbs
- Add egg yolk and ice water, mix until dough forms
- Roll out pastry and place in tart pan
- Chill for 30 minutes, then blind bake at 375°F for 15 minutes
- Remove weights and bake 8-10 minutes more until golden
Prepare the Filling
- Toss fresh raspberries with cornstarch, sugar, and lemon juice
- Warm raspberry jam until liquid
- Brush pre-baked tart shell with half the jam
Assemble and Final Bake
- Arrange raspberries in concentric circles in the tart shell
- Bake for 20-25 minutes until pastry is golden
- Brush with remaining warm jam for glaze
- Cool before serving
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Form into ball shape with your hands
- Step 2: Form into ball shape with your hands
Equipment For Raspberry Tart Recipe
- 9-inch tart pan with removable bottom - Makes removal easy without breaking
- Pastry cutter or food processor - Creates consistent pastry texture quickly
- Rolling pin - Ensures even pastry thickness
- Pie weights or dried beans - Essential for blind baking
- Pastry brush - Perfect for applying glazes evenly
- Fine-mesh strainer - Removes lumps from jam for smooth finish
Expert Cooking Tips and Hints
- Keep butter cold for flaky pastry layers
- Always chill dough to prevent shrinkage
- Choose firm, dry raspberries for best results
- Rotate tart halfway through baking for even browning
- Use apricot preserves if no raspberry jam available
Recipe Variations
- Chocolate Raspberry Tart: Spread melted dark chocolate over pre-baked crust before adding berries
- Lemon Raspberry Tart: Add lemon zest to pastry and lemon curd under berries
- Pistachio Raspberry Tart: Mix ground pistachios into pastry dough
- Mini Raspberry Tarts: Divide pastry among individual tart pans, reduce baking time to 12-15 minutes
- Vegan Version: Use vegan butter and plant milk instead of egg yolk
- Rustic Galette: Skip tart pan and fold pastry edges up around filling
Storage
- Refrigerator Storage: Keep finished tart covered for up to 3 days
- Freezing: Unbaked pastry shell freezes for up to 3 months when wrapped tightly
- Make-Ahead: Prepare pastry dough 2 days ahead and refrigerate
- Best Serving: Serve within 6 hours of completion for optimal texture
- Component Storage: Store tart shell and filling separately if making ahead
The Hidden Step That Changes Everything
There’s a little trick my grandmother always used, and it’s made every Raspberry Tart Recipe unforgettable. After blind baking the tart shell, she’d gently brush it with a bit of beaten egg white while it was still warm—then pop it back in the oven for just two minutes.
It seemed so simple, but the result? Pure magic. The crust stayed crisp, even under the juiciest raspberries. This tip, quietly passed down through generations (and now used by professional bakers), is the secret to a tart that doesn’t just look stunning—but holds its perfect texture with every bite.
It’s a small touch with a big impact. Just like Grandma.
FAQ
What does raspberry tart mean in British?
In British cuisine, a raspberry tart refers to a classic dessert featuring sweet shortcrust pastry filled with fresh raspberries. This traditional British baked good combines buttery pastry with tart berries, often glazed with jam. British raspberry tarts are popular afternoon tea treats, showcasing seasonal summer berries in elegant, open-topped tart shells served across UK bakeries.
What's the difference between a pie and a tart?
A raspberry tart uses sweet shortcrust pastry in a shallow pan with removable bottom, featuring an open top that showcases the fruit filling. Raspberry pies have deeper filling, often include top crust, and use regular pie dishes. Tarts are more delicate with crisp pastry, while pies are heartier with flakier crusts and enclosed fillings.
What strain is raspberry tart?
Raspberry Tart strain is a cannabis hybrid combining raspberry-flavored genetics with balanced effects. This marijuana strain features sweet, fruity aromas reminiscent of fresh raspberry desserts. However, for raspberry tart recipe searches, users typically seek the delicious dessert made with shortcrust pastry and fresh raspberries, not cannabis strains. Focus on baking recipes instead.
How to make raspberry filling for tarts?
To make raspberry tart filling, gently toss fresh raspberries with cornstarch, sugar, and lemon juice. This prevents soggy pastry bottoms while maintaining berry texture. Brush pre-baked tart shell with warmed raspberry jam, arrange berries in circles, then bake until golden. The cornstarch thickens natural juices, creating perfect raspberry tart consistency.
A Raspberry Tart Recipe That Inspires More Sweet Moments
This Raspberry Tart Recipe is a shining example of how simple ingredients and time-honored techniques can come together to create something truly unforgettable. With its golden, flaky crust and vibrant raspberry topping, it’s not just a dessert—it’s a celebration of summer on a plate.
From the satisfying crunch of the pastry to the burst of sweet-tart berries and that glossy, elegant finish, every bite is a reminder that the best recipes are the ones that balance beauty and ease. Whether you're a beginner or a seasoned baker, this recipe sets you up for success—and sparks inspiration for many more fruit tarts to come.
Loved this one? Don’t stop here. After trying this stunning Raspberry Tart Recipe, explore our other reader favorites like the Best Turkish Delight Recipe for a touch of nostalgic sweetness, or indulge in creamy bliss with our Easy Pistachio Cheesecake Recipe—a no-fuss dessert that’s as impressive as it is delicious.
So, preheat your oven, gather those ripe raspberries, and bake a dessert that’s sure to steal the spotlight. And when you do, we’d love to see your creation—share your tart and tag us, or drop a comment below to let us know how it turned out!
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Pairing
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Fresh Raspberry Tart
Equipment
- 9-inch tart pan with removable bottom
- Pastry cutter or processor for blending pastry dough
- Rolling pin to roll out tart dough
- Pie weights or dried beans for blind baking
- Pastry brush for glazing with jam
- Fine-mesh strainer to smooth the jam glaze
Ingredients
Crust
- 1 ¼ cups All-purpose flour for crust
- 2 tablespoon Granulated sugar for crust
- ½ cup Unsalted butter cold and cubed
- 1 Large egg yolk
- 2–3 tablespoon Ice water as needed
- ¼ teaspoon Salt for crust
Filling
- 2 cups Fresh raspberries
- 3 tablespoon Raspberry jam or preserves
- 1 tablespoon Cornstarch to thicken berry filling
- 1 tablespoon Granulated sugar for berry mix
- 1 teaspoon Lemon juice freshly squeezed
Instructions
- Mix flour, sugar, and salt. Cut in cold butter. Add egg yolk and ice water. Form dough.
- Wrap and chill for 30 minutes.
- Roll out dough into tart pan. Bake with weights at 375°F for 15 minutes, then 8–10 minutes uncovered.
- Brush warm crust with egg white, return to oven for 2 minutes.
- Toss raspberries with cornstarch, sugar, and lemon juice.
- Warm raspberry jam and brush half onto crust.
- Arrange raspberries in concentric circles inside tart shell.
- Bake tart 20–25 minutes until berries glisten and crust is golden.
- Brush with remaining jam. Let cool before slicing and serving.
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