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Raspberry Tart

Raspberry Tart

  • Prep

    1 h 10 m
  • Ready In

    2 h 10 m
HELLIPORT

HELLIPORT

Fresh summer raspberries in raspberry jam on a buttery crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

Directions

  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.
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Reviews

SunnyByrd
64

SunnyByrd

6/1/2009

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 chill it as directed or it is a little sticky to deal with. I made individual tarts because there were only 2 of us. I used Smuckers Seedless Red Raspberry Jam and it set up beautifully. This dessert is not overly sweet (yes!), so it was a perfect platform for a little chopped white chocolate (dark chocolate would also be great), but it is delicious as-is. I think this is a great recipe for any fresh berry or fruit. Thanks!!

KOLBE
57

KOLBE

8/29/2002

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, water, etc.) I tried pressing the butter/flour/sugar into my tart pan, but it turned into a powdery mess. I added a few Tbsp.s of water, which helped a bit, but I still found the filling to be too tart for my family's tastes. Probably won't try this recipe again.

John's Cook
35

John's Cook

7/17/2009

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 strawberries (halved, cut side down) instead of raspberries. I melted apple jelly in the microwave and brushed it over the fruit. An excellent, easy recipe.

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