Using high-quality preserves really elevates the flavor, so it's worth choosing a good brand if you can.
Delicious & Easy Raspberry Tart Recipe
This delicious & easy Raspberry Tart Recipe is the perfect mix of simplicity and elegance, featuring a crisp, buttery crust and a vibrant raspberry topping. It’s simple enough for beginners but impressive enough for a special occasion or dinner party. With minimal effort, you’ll end up with a bakery-worthy dessert full of flavor and texture.
Servings: people
Equipment
- 1 Electric mixer
- 1 10 inch tart pan with removable rim
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup powdered sugar measured with the spoon and level method
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour measured with the spoon and level method
- 3/4 cups raspberry preserves
- 3 cups fresh raspberries washed and dried
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease the bottom and sides of a 10-inch tart pan with a removable bottom. This will help the tart come out easily after baking.
- In the bowl of a stand mixer (or using a handheld mixer and a large bowl), beat the unsalted butter and powdered sugar together on medium speed for about 2 minutes, or until the mixture looks light and fluffy. This step helps create a tender crust.1/2 cup unsalted butter, 1/2 cup powdered sugar
- Add the vanilla extract and salt, then mix again until just combined. Make sure to scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is well mixed.1 teaspoon pure vanilla extract, 1/4 teaspoon salt
- Next, add the flour and start mixing at a low speed to prevent it from flying out of the bowl. Once it begins to come together, increase the speed to medium and mix just until the dough forms large, crumbly clumps. Be careful not to over-mix — you don’t want a smooth dough, just clumps that hold together when pressed.1 cup all-purpose flour
- Transfer the dough to your prepared tart pan. Use your fingers or the bottom of a measuring cup to press the dough evenly into the bottom and up the sides of the pan, making sure it's packed in well and evenly distributed.
- Bake crust for 15–20 minutes, or until it turns a light golden brown. Remove from the oven and let it cool completely in the pan before adding the filling.
- Once the crust is fully cooled, spoon the raspberry preserves onto the crust and spread them out evenly with the back of a spoon or an offset spatula.3/4 cups raspberry preserves
- Arrange the fresh raspberries on top, placing them stem-side down in concentric circles or any pattern you like.3 cups fresh raspberries
- If you’d like, decorate with chocolate curls and serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Add-ons & Substitutions
- Whipped Cream or Vanilla Ice Cream: Make your own whipped cream using heavy cream, or use vanilla ice cream to serve with the tart and balance out the tartness of the raspberry fruit.
- Chocolate raspberry tart: Spread a thin layer of melted chocolate on the baked crust before adding the preserves.
- Mini raspberry tarts: Divide the dough into mini pie shells for individual servings.
- Pâte sucrée: Swap the shortbread crust for a classic French tart dough for a more traditional take.
- Raspberry curd: Instead of preserves, use a homemade raspberry curd for extra fruitiness.
Expert Tips for this fresh Raspberry Tart
- For a crisp crust, let the tart shell cool completely before adding preserves.
- Use a fine mesh sieve to dust powdered sugar over the finished tart for a beautiful touch.
- Chill the tart for 10-12 minutes before serving to help the layers set.
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Divide the dough into mini tart pans instead for mini tarts
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There's no need to use pie weights for this shortbread cookie crust!
