Fresh Raspberry Tart
A buttery, flaky shortcrust pastry filled with fresh raspberries and glossy jam glaze. Easy yet elegant—perfect for any occasion.
Print Pin Servings: 8 servings
Calories: 280kcal
Cost: $10–$12
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.
Notes
You can use different berries or jams for variety. Keeps well for up to 2 days refrigerated.
Nutrition
Serving: 120g | Calories: 280kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 100mg | Potassium: 110mg | Fiber: 3g | Sugar: 12g | Vitamin A: 400IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1.2mg