Raspberry Tart

By • July 2, 2011 • 25 Comments

69 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I can't think of anything clever to say! It's easy, and it tastes good .... - aargersiaargersi

Food52 Review: This is impressive enough to make for company, yet is easy enough to whip up for a family weeknight dinner. What I enjoyed most about this recipe was its simplicity and its unfussiness. Aargersi uses a light touch with a few pantry ingredients, letting the raspberries shine. The lemon scented cream cheese and powdered sugar filling nicely compliments the flavor of the tart, sweet berries. I also really liked that I could make the shortbread-like crust in the food processor, and aargersi simply has you pat the dough into the tart pan -- no rolling pin required. My tasters and I thought the whole-wheat crust's texture a bit chewy and coarse. Next time I might try switching to whole-wheat pastry flour or a combination of AP and whole-wheat flour for a a lighter crust. - cookinginvictoriacookinginvictoria

Serves 1 tart

  • 1/2 cup pecans
  • 1 cup whole wheat flour (or WW pastry flour or a combo of WW and AP flour)
  • 1/2 cup turbinado sugar
  • 1 stick very cold unsalted butter
  • a pinch of salt
  • 18 ounces raspberries (3 6 0z containers)
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 8 ounces cream cheese
  • 1/4 cup powdered sugar
  • zest from 1 lemon
  • 1 tablespoon lemon juice
  1. Preheat the oven to 400 and line a 9 inch tart pan with removeable bottom with parchment. Put the pecans, flour, turbinado sugar, butter and a pinch of salt in the processor and whiz it until it pulls together in a thick dough.
  2. Press the crust mixture into the pan - start with the edges then do the bottom. Put it in the freezer for 10 minutes, then into the oven for 15 minutes or until it's a nice browned crispy thing. Allow it to cool completely.
  3. Blend the cream cheese, lemon juice and zest and powdered sugar until smooth, and spread into the cooled crust. Arrange 2/3 of the raspberries on top of the cream cheese.
  4. Put the remaining raspberries into a saucepan with the water and sugar. Bring it to a simmer, and cook until the raspberries fall apart. Strain the mixture into another small saucepan, pressing the solids so you get all of the liquid. Dissolve the cornstarch in enough cool water to make a slurry. Whisk that into the raspberry juice, and bring it to a simmer, whisking all along. It will look cloudy. Simmer and whisk until the cloudy look disappears and it thickens - taste it - you need to keep it simmering until the raw cornstarch flavor is gone. If it starts to get too thick, add more water a few drops at a time.
  5. When the glaze is ready, drizzle it all over the tart. Put the whole thing in the fridge to set for a bit, then cut and serve ... that's all there is to it!

Tags: raspberry sunny summer goodness

💬 View Comments ()

Comments (25) Questions (0)


4 months ago veronica sipahi

Thank you so much!! Well I guess I will have another 7 slices or so to perfect!!


4 months ago veronica sipahi

Hi can I use a ceramic pie dish? From the freezer straight to oven?


4 months ago aargersi

Abbie is a trusted source on General Cooking.

Hi there - I think it would bake OK, but it might be a little tricky getting that first piece out intact ... that's one of the great things about a removable bottom. That said, I say go for it, worst thing that could happen is an unattractive first slice right??


almost 4 years ago BlueKaleRoad

I just saved this recipe to try. It looks gorgeous and delicious! Congrats on the EP!


almost 4 years ago lorigoldsby

This is a beautiful tart!


almost 4 years ago Beautiful, Memorable Food



almost 4 years ago TheWimpyVegetarian

A pie that looks so great doesn't need a headnote - it IS the headnote. What a show-stopper this is! And what's not to love about raspberries with cream cheese?!


almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks so much all for the nice comments! It really is super easy to make ... if I can do it, anyone can!


almost 4 years ago Midge

This is gorgeous, saving it!


almost 4 years ago Sagegreen

Yum is all I can muster!


almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I think your beautiful tart speaks beautifully for itself!


almost 4 years ago wssmom

omg this is spectacular! And easy!


almost 4 years ago Lizthechef

What's not to like here?!


almost 4 years ago lapadia



almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks! You pie looks amazing too - will be trying that soon!


almost 4 years ago lapadia

Just wanted to add, when I was doing the PBS show somebody did a raspberry tart very similar to yours and we all got to test it...YUM!


almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Cool! Love making easy press in crust tarts :-)


almost 4 years ago nogaga

That looks so good! If only we could eat it off the screen....


almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.



almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

we will have to have a tart fest next time you are in town!!!!


almost 4 years ago gingerroot

Absolutely gorgeous!


almost 4 years ago meganvt01

Wow that is so beautiful!


almost 4 years ago inpatskitchen



almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is beautiful, I love the crust!


almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks! It's such an easy crust - I use it a lot ....