All American Baking: Simple Raspberry Tart
By: Amy Holwerda
Published: May 3, 2011

I love a beautiful tart (in the kitchen, of course). And no tart is as beautiful as a fresh raspberry tart. With its lovely pink color contrasting the stark white of freshly whipped cream, it practically sings of summer. When you need a classic yet simple tart for a baby shower, Mother’s Day brunch, or graduation party, this recipe is a classic. It’s easy to follow, requires few ingredients, and is almost impossible to flub. Feel free to substitute any other berry you have on hand (strawberries, blackberries, blueberries, Johannesberries, etc) but be sure to also substitute the appropriate jam. Enjoy!
Classic Raspberry Tart
1 cup all-purpose flour
½ cup butter
2 tablespoons confectioners’ sugar
4 cups fresh raspberries
1 (8 ounce) jar raspberry jam
Freshly whipped cream (optional)
In a medium bowl, blend together the flour, butter and sugar. If you are having trouble with your crust coming together, keep mixing it, it should easily form into a ball shape. Chill this mixture for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Pat the chilled crust mixture into a 9 inch tart pan (or individual tart pans, if preferred).
Bake the crust in a preheated oven for 10 minutes. Once taken out of the oven, allow to cool.
Arrange raspberries in crust. Heat the jar of jam in your microwave until it begins to boil. You may want to add a teaspoon of cornstarch to the jam to help the tart hold together when cut.
Pour the jam over the berries. Cover and refrigerate your beautiful tart for at least 1 hour before serving (with real whipped cream).
Photo Source: Quinn.anya