Raspberry Tart

Raspberry Tart

24
HELLIPORT 0

"Fresh summer raspberries in raspberry jam on a buttery crust."

Ingredients

2 h 10 m {{adjustedServings}} servings 266 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Pat chilled mixture into a 9 inch tart pan.
  4. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
  5. Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

24
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 c...

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, w...

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 strawb...