- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
Celebrate bountiful early summer raspberries with this tasty and enticing tart. For an extra indulgence serve with a scoop of vanilla ice cream or a dollop of extra thick cream.
Be the first to make this!
- For the pastry
- 280g plain flour
- 180g butter
- 1 pinch salt
- 50g caster sugar
- 2 tablespoons water
- For the filling
- 700g raspberries
- 1 egg white, beaten
- 50g caster sugar
MethodPrep:15min ›Cook:35min ›Extra time:30min chilling › Ready in:1hr20min
- Place the flour in a mixing bowl then cut in the butter and sprinkle in the salt. With your fingers rub the mixture until it resembles fine breadcrumbs. Mix in the sugar then add just enough water to bring the mixture together into a pastry dough. Wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 200 C / Gas 6. Grease a tart tin.
- Turn out the pastry onto a lightly floured work surface and roll out to a thickness of about 5mm. Line the prepared tart tin with the pastry pressing gently into the base and sides.
- Bake in the preheated oven for 15 minutes until just beginning to blush golden brown. Remove from the oven.
- Place the raspberries into the pastry case and sprinkle with sugar. Brush lightly with beaten egg white. Reduce the oven temperature to 180 C / Gas 4.
- Bake in the preheated oven for a further 20 minutes until raspberries are soft. Remove from the oven and serve warm or allow to cool fully before enjoying.
For the pastry:
For the filling:
Reviews & ratingsAverage global rating:(6)
9 Essential Cookbook Recipes for Summer
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Sometimes we have a hard time arguing that people should cook in the hottest summer months. Why bother turning on the stove when you could let peak-season raw tomatoes shine in all their savory-sweet, tangy glory? Why haul out your Dutch oven when you could relish a cooling, crunchy bite of shredded green papaya, dressed with chiles and a balancing squeeze of lime?
But it’s worth it to turn the oven on on Sunday morning so you can enjoy a big pan of butter mochi at your next picnic, and tart-sweet raspberry buns for dessert all week. And summer’s not really summer until you fire up your grill to make Yotam Ottolenghi’s justifiably hyped Eggplant With Buttermilk Sauce, a cover girl of a dish if we ever saw one.
All of this is to say, the recipes you really need right now are a mix of no-cook options for steamy evenings and worth-it bites that more than justify the heat required. Below, we’ve rounded up a few of our all-time favorite recipes to make in the summer—recipes that we love so much, we can’t imagine getting to September without them. While we spend most of our time developing new recipes and combing through brand-new cookbooks, here we’ve focused on cookbook stalwarts: the recipes that we make over and over again as soon as the air conditioner kicks on and the grill gets going. Maybe they’ll become classics for you too.
For the crust:
In a large mixing bowl, add the flour, sugar, salt and lemon zest. Use a pastry blender to mix the dry ingredients. Next slice the butter and cream cheese into 1” slices and add it to the flour mixture. Use the pastry blender or two knives in a scissor fashion, to combine the ingredients until it is the texture of a coarse meal.
Next combine the water and the vanilla extract and then sprinkle it over the flour mixture. Using two forks pull the flour from the bottom up over the top. Then with your hands, gently begin kneading the dough to form a ball. Wrap the ball in plastic wrap and store it in the refrigerator for 30 minutes (or freeze it for up to one month).
While the crust is refrigerating, prepare the filling. Toss together the raspberries, sugar, flour and heavy cream in a large bowl. Set aside.
Preheat the oven to 375F. When you’re ready to use the dough, roll it out on a floured surface. Make sure you roll it to the size of your pan. Place the dough circle into a 9” tart pan.
Smear the teaspoon of butter over the crust and sprinkle with the cinnamon sugar and sliced almonds. Next top the crust with the raspberry filling and remove any excess crust from the edges of the pan.
Bake the tart in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the raspberry filling has set. Let the tart cool before serving at room temperature. Or you can serve it warm.
Did you know black raspberries and blackberries are two different fruits? Black raspberries taste like a rich, tart hybrid of both.
When in doubt, you can never go wrong pairing raspberries with chocolate. Fresh or frozen berries will both work like a charm.
For even more great recipes, check out our first cookbook, Only the Good Stuff.
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Preheat the oven to 200C/180C Fan/Gas 6.
To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend again until it is just combined and forms a ball.
Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also). Line each tin with a disc of pastry and chill in the fridge for 20 minutes.
To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Set aside to cool.
Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in).
Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk.
Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes.
Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge.
To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl.
Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top.
How to make a keto Bakewell tart
To begin an almond flour crust, first, whisk together the almond flour and sweetener. Then carefully mix in the melted butter so it comes together as moist crumbs.
Second, push the mixture into a tart pan or a pie plate. Use your hands or the bottom of a flat glass to evenly press the mixture around the bottom and sides of the pan. Make sure to get it in all the corners!
Next, bake the tart shell at 350 degrees Fahrenheit for about 12 minutes. Then remove it and let cool to prepare for the filling.
Almond frangipane filling
Before we begin on the frangipane filling, don&rsquot forget the raspberry jam! Spread the 5 tablespoons of raspberry jam evenly around the bottom of the tart crust, not up the sides, just on the bottom.
Now, take a large bowl or standing mixer and mix together the butter and sweetener for a minute or two. Add in the eggs and almond extract and then mix in the almond flour.
TIP: If you use Swerve as the sweetener, it will crystallize in the frangipane when not eaten right away. Therefore if you use Swerve I suggest making and serving the same day. We also like to use the equivalent amount of Lakanto Monk Fruit sweetener.
Creamy keto icing
To make the creamy keto icing I like for the topping, first, take out a medium to a large bowl. Mix together the cream cheese and sweetener until no lumps remain. Now once well-combined, add in all the other ingredients. I find it easiest to use a standing or hand mixer and blend everything together for about 2 minutes.
Once the icing is ready, spread it on the completely cooled frangipane tart. Even it out again with the icing spatula or knife to completely cover the almond filling.
Next is the fun part! Decoration time. Use a spoon or even a piping bag with a small hole with about 2 more tablespoons of the sugar-free raspberry jam. You are going to want to make stripes about an inch apart on the white icing. Then take a toothpick and run it back and forth between the stripes the opposite way to create a feathered design.
Chill it to set the icing and serve at a fabulous tea, picnic, or for dessert tonight!
Tea to the English is really a picnic indoors.&ndash Alice Walker
No-Bake Raspberry Cream Cheese Pie
If there is a favorite dessert at my house, it’s got to be pie, and this No-Bake Raspberry Cream Cheese Pie was a huge hit with everyone in my family.
I mean, what’s not to love about a creamy, cheesecake-style base topped with a homemade raspberry filling. And even more fresh raspberries for garnish. And don’t forget the vanilla wafer crust!
Or, if you prefer, a graham cracker crust would be equally delicious. Either way, this pie has summer written all over it. It’s cool, creamy, and the perfect way to use up those in-season berries.
In fact, I’m pretty sure this recipe would work equally well with strawberries, blueberries and blackberries too. And the best part is, you don’t have to turn on the oven.
You can substitute frozen raspberries in the cooked topping portion of the recipe, but I definitely recommend using fresh raspberries for the garnish.
The raspberry topping will need to cool before you add it to the pie, so make sure you plan ahead for that. Besides that, this pie really couldn’t be any easier to put together.
This is also a perfect dessert for a summer potluck, and could easily be doubled and prepared in a 9吉 pan to feed a crowd. Although I’m sure my family would happily polish off two of these pies in a hurry!
If you’re looking for a quick, easy dessert that’s perfect for warmer weather, look no further than this No-Bake Raspberry Cream Cheese Pie. I hope you love it as much as we do.
For the shortbread crust
Cream together the butter and sugar in a mixer until well combined.
Add vanilla and a pinch of salt, then mix again.
Add the flour one in 1/2 cup increments until the dough comes together.
Then press the dough into bottom and up a little bit of sides of a 13-by-9 inch baking dish or 9-inch tart pan.
Prick all over crust with a fork then place in freezer to chill for 15 minutes.
Preheat oven to 375 degrees.
Bake crust for 17-18 minutes, until it’s golden brown.
Remove from oven and let cool completely.
For the raspberry sauce
Using a food processor or blender, puree the berries.
Then use a fine mesh sieve over a medium saucepan and press the berry puree through with a spoon, straining away seeds.
Add lemon juice and sugar and stir to combine.
Bring to boil over medium-high heat, then reduce to medium and simmer 10-15 minutes, removing any foam with a spoon and stirring frequently.
When color is bright and sauce reduced by half, remove from heat and let cool.
For the filling
Cream together butter and cream cheese in a mixer or using beaters until smooth.
Add vanilla and mix until smooth.
Add powdered sugar 1 cup at a time until you reach your desired consistency and sweetness of filling.
Add 3/4 of filling mixture to bottom of cooled crust and add the remaining 1/4 filling to a star-tip lined decorating/piping bag.
Raspberry tart with almond pastry
Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.
Raspberry Puff Pastry Tart
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Raspberry Puff Pastry Tart. Puff pastry danish or raspberry danish pastry. Whatever you call this, this easy tart is sure to impress the guests on any occasions — crispy, buttery, flaky puff pastry tart makes an easy summer dessert.
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In my perfect world, it would be summer all the time. Lucky me. Growing up in Indonesia and now California makes every day feels like summer. Especially summer fruits which I got from my dad. He loved all kinds of berries, and Frederick loves them, too. So, when I spotted berries are in season, it’s hard to skip fresh berries, though we also have them frozen for our breakfast smoothie.
While we’re approaching the end of summer, I can’t think of a better way to celebrate summer nibbles other than turning these raspberries into a raspberry danish pastry. This easy raspberry puff pastry tart recipe is a perfect breakfast treat or dessert, and you’ll love this easy version that brings out the fantastic bright raspberry flavor with few ingredients.
Ingredients for an easy raspberry puff pastry tart
- frozen puff pastry
- ricotta cheese for cream cheese filling
- frozen raspberries or raspberry jam
- granulated sugar
- powdered sugar
- egg + egg yolk
Easy Raspberry Puff Pastry Tart recipe
I’m using store-bought frozen puff pastry. You can cut them into a rectangle with a sharp knife or using a circular cookie cutter. Score a line around it. Then, mix the raspberry filling with sugar. In a bowl, combine the ricotta cheese, egg, and powdered sugar. I’m not adding cream cheese mixture so you can skip that. Spread the ricotta filling then arrange the raspberries on top. Place each tart on a baking sheet covered in parchment paper or Silpat, then bake in the oven for 10-12 minutes or until golden brown. Let it rest at room temperature.
Can I replace ricotta cheese with cream cheese?
You bet. However, to make cream cheese danishes, you need to add lemon juice and vanilla to the cream cheese mixture.
Is this a summer recipe only?
Not at all. This raspberry puff pastry tart makes for a beautiful display and can be enjoyed anytime – even during the winter holidays. And guess what…you can replace raspberries with any other berries, too!
You won’t believe how quickly you can whip this little morning treats up. And even better, you can prepare them the night before, so you have a little pick-me-up in the morning, along with your morning coffee. Say Hello to these raspberry puff pastry tart. You are a beautiful thing!