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Raspberry Tart

Posted by Camille Dubois on 12-08-2026

Food Recipes

If we want a dessert that looks elegant but is still simple to prepare, this raspberry tart is a lovely choice. We make a crisp, tender pastry base, spread it with raspberry jam, and finish it with fresh raspberries. The result is colorful, fruity, and perfect for sharing.

This recipe makes one 10-inch round tart or one 9-inch square tart, serving about 10 to 12 people. The total time is around 2 hours and 15 minutes, including chilling and cooling.

Ingredients We Need

For the pastry:

- 3/4 cup unsalted butter, softened

- 1/2 cup granulated sugar

- 1/2 teaspoon pure vanilla extract

- 1 3/4 cups all-purpose flour

- 1 small pinch of salt

For the topping:

- 1 cup raspberry jam

- 1 1/2 pints fresh raspberries, about 3 small packages

For baking:

- 1 piece of aluminum foil

- 1 to 2 cups dried beans or uncooked rice for weighing down the pastry

We also need a 10-inch round tart pan with a removable base or a 9-inch square tart pan, plus an electric mixer, mixing bowl, fork, and cooling rack.

Step 1: Prepare the Dough

- First, preheat the oven to 350°F (175°C). Place the softened butter and sugar in an electric mixer fitted with a paddle attachment.

- Mix on medium speed for about 1 to 2 minutes, just until smooth and combined. Add the vanilla and mix briefly.

- In another bowl, stir together the flour and salt. Add this mixture to the butter mixture and mix on low speed until a soft dough begins to form. Stop mixing once the dough comes together.

Step 2: Shape and Chill

- Lightly flour a clean surface and place the dough on it. Gently shape it into a flat disk without kneading it like bread.

- Transfer the dough to the tart pan. Use our fingertips to press it evenly across the bottom and slightly up the sides. Pay attention to the edges so the pastry has an even thickness.

- Place the pan in the refrigerator for about 30 minutes, or until the dough feels firm. Chilling helps the pastry keep its shape during baking.

Step 3: First Bake

- Cut a piece of aluminum foil large enough to cover the pastry. Lightly butter one side and place it buttered-side down over the dough.

- Add 1 to 2 cups of dried beans or uncooked rice on top. Spread them evenly so the pastry stays flat.

- Bake at 350°F for 20 minutes. Carefully remove the pan, then lift away the foil and the beans or rice.

Step 4: Finish the Pastry

- Use a fork to gently poke small holes across the pastry base. These holes allow steam to escape while it finishes baking.

- Return the pan to the oven and bake for another 20 to 25 minutes. The pastry should look lightly golden and feel firm around the edges.

- Remove it from the oven and place it on a cooling rack. Let the shell cool completely, usually for about 30 to 45 minutes, before adding the topping.

Step 5: Add the Jam

- Measure 1 cup of raspberry jam and spoon it into the cooled tart shell.

- Using the back of a spoon or a small spatula, spread the jam evenly from the center toward the edges. Keep the layer smooth and fairly thin so the pastry remains the main base of each slice.

Step 6: Arrange the Raspberries

- Next, prepare 1 1/2 pints of fresh raspberries. Remove any berries that are crushed or overly soft.

- For a round tart, arrange the berries in neat circles, starting near the outside edge and working toward the center. Place them with the stem ends facing downward.

- For a square tart, arrange the berries in straight rows. Keeping the spacing even gives the finished dessert a clean and attractive appearance.

Step 7: Serve the Tart

- Once the berries are arranged, the tart is ready to serve. Cut it into 10 to 12 portions, depending on the serving size.

- Each slice combines crisp pastry, smooth raspberry jam, and fresh berries. The different textures make every bite enjoyable, while the bright fruit gives the dessert a fresh and inviting look.

Our Easy Baking Tips

- We should use softened butter rather than melted butter for the pastry. Chilling the shaped dough is also important because it helps the shell keep its form.

- During the first bake, spread the dried beans or rice evenly across the foil. This helps the base bake levelly.

- Finally, allow the pastry to cool completely before adding the jam. A cool shell is easier to spread and helps the finished tart keep a pleasant texture.

Lykkers, this raspberry tart shows us how a few simple ingredients can create a dessert that looks special without complicated decoration. We prepare the pastry, bake it in two stages, cool it, add raspberry jam, and finish with fresh berries.

If we were making this tart together, would you choose the round design with berry circles or the square version with neat rows? Either way, we can enjoy a beautiful homemade dessert that is simple enough for a relaxed weekend and attractive enough to share with guests.

Keelings Raspberry Tart