Fresh Raspberry Tart Recipe
This fresh Raspberry tart is perfect for a party. All you have to do is prepare the crust and set out the toppings. The rest is up to your guests!
Prep Time:
20 minutes plus 2 hours and 30 minutes for chilling
Cook Time:
35 minutes
Serves:
6 to 8
Perfect for:
Raspberry Desserts
Afternoon Snacks
Mothers Day
Ingredients
- 3 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
- 2 Tablespoons granulated sugar
- 1 fully-baked 9-inch tart crust or pie crust, at room temperature, store bought or homemade. See Dorie's Homemade Sweet Tart Crust following the tart recipe.
- Small jar of best quality raspberry jam
- Lightly whipped cream flavored with 1 teaspoon vanilla and 2 tablespoons confectioner's sugar
- 1 1/2 Cups all-purpose flour
- 1/2 Cup confectioners' sugar
- 1/4 Tsp. fine sea salt
- 9 Tablespoons unsalted butter, very cold and cut into small cubes
- 1 large egg yolk, whisked
- 3 Packages (6 ounces each) Driscoll's Raspberries
- Toasted sliced almonds
- Chocolate shavings
- Chocolate Sauce
- Poppy seeds
- Crushed pink peppercorns
- 2 Tablespoons granulated sugar
- 1 Cup heavy cream
- 2 Tablespoons confectioner's sugar
- 1 Tsp. vanilla extract
- Small jar of best quality raspberry jam
Directions
- PLACE 3 packages (6 ounces each) Driscoll's Raspberries into a medium bowl.
- ADD 2 tablespoons granulated sugar.
- STIR raspberry mixture gently.
- SET ASIDE raspberry mixture for about 15 minutes.
- PLACE 1 cup heavy whipping cream into a medium bowl.
- WISK cream just until frothy.
- ADD 2 tablespoons confectioners’ sugar.
- ADD 1 teaspoon vanilla extract.
- WHISK cream mixture again until soft peaks form.
- SLICE tart shell into 6-8 wedges.
- PLACE tart wedges onto individual dessert plates.
- SPREAD jam over tart wedges.
- SPOON generous amounts of raspberries over tart wedges.
- SPOON whipped cream over raspberries.
- ALLOW guests to garnish tarts with additional toppings such as toasted sliced almonds, chocolate shavings, chocolate sauce, poppy seeds, and crushed pink peppercorns.
- Directions 16
- BUTTER or coat with cooking spray a 9-inch round tart pan.
- PLACE 1 ½ cups all-purpose flour into bowl of food processor.
- ADD 1/2 cup confectioners' sugar.
- ADD 1/4 teaspoon fine sea salt.
- PULSE briefly 3-4 times to blend ingredients.
- ADD 9 tablespoons unsalted butter (very cold and cut into small cubes).
- PULSE briefly 3-4 times to cut butter into small pieces and flakes. Do not over mix.
- ADD one-third of 1 large egg yolk.
- PULSE briefly.
- ADD another one-third of egg yolk.
- PULSE briefly and add remaining egg yolk.
- PULSE just until dough begins to form into clumps. Do not over mix.
- POUR out dough onto lightly floured work surface.
- KNEAD dough gently just until smooth. Do not over mix.
- PLACE dough between two sheets of parchment or wax paper.
- ROLL dough into a circle about 3 inches larger than tart pan.
- CHILL dough in refrigerator at least 2 hours.
- PRESS dough into tart pan and up sides.
- PRICK dough all over with the tines of a fork.
- PREHEAT oven to 400°F.
- CHILL tart crust in freezer for at least 30 minutes.
- LINE a baking sheet with parchment paper or silicone baking mat.
- BUTTER or coat with cooking spray a piece of foil about 3 inches larger than tart pan.
- PRESS foil, butter side down, against crust.
- FILL tart pan with pie weights, dried beans, or rice.
- PLACE tart pan on baking sheet.
- BAKE tart crust for 25 minutes.
- CAREFULLY remove pie weights and foil.
- PRESS crust down lightly with the back of a spoon if it is puffed.
- RETURN tart pan to oven.
- BAKE for 7 to 10 minutes more or until crust is golden brown.
- ALLOW crust to cool to room temperature inside tart pan.
- To see more raspberry dessert recipes, click here!
