Description
A fresh, vibrant raspberry tart featuring a crisp homemade crust and a sweet-tart filling. Perfect for year-round entertaining or a simple family dessert.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup powdered sugar
1 egg yolk
2–3 tablespoons cold water
2 cups fresh or thawed raspberries
1/4 cup honey or maple syrup
2 teaspoons cornstarch or arrowroot powder
1/2 teaspoon vanilla extract
Optional: mint leaves, coconut sugar, lemon zest
Instructions
In a large bowl, mix flour and powdered sugar. Add butter and combine until crumbly.
Add egg yolk and cold water, forming dough. Chill for 15 minutes.
Roll dough, line a tart pan, prick base and chill again for 10 minutes.
Preheat oven to 375°F. Blind bake the crust with pie weights for 10 minutes.
In a saucepan, simmer raspberries, honey, cornstarch, and vanilla until thickened.
Pour filling into crust and bake for another 15–20 minutes.
Cool before garnishing with mint or zest. Serve chilled or slightly warm.
Notes
For a dairy-free crust, substitute butter with coconut-based baking butter.
Arrowroot can replace cornstarch for a cleaner finish.
Pairs beautifully with herbal teas or fruit sorbet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American-Inspired
Nutrition
- Calories: 220
- Fat: 12g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: raspberry tart, homemade tart, fruit dessert, easy tart recipe