Raspberry Tarts are basically pie crust filled with sweetened raspberries also known as a raspberry galette. Some have cream or chocolate layers, but all I really care about is the flaky pastry and the fruit. Rustic in this case means easy and without finesse. Think of this recipe as a super quick way to enjoy a raspberry pie.
Over the summer I froze several quarts of fresh raspberries to enjoy during the cold fruitless months. I know you’re supposed to stick with seasonal winter bakes and only dream of berries. Unapologetically, I crave fruit no matter the temperature outside. Therefore, when that need for summer fruit strikes I can instantly whip up a batch of tarts.
I’ve also been attempting to nurture my mint plant inside all winter. Happy to report he is doing fine and sprouting new growth. Good thing, because I harvested a few leaves to add to my raspberries. Pairing the mint with a bit of orange juice really lifts the flavor of this “rustic” dessert.
Raspberry Tart or Raspberry Galette
A Raspberry Tart is made with short crust pastry either shaped by hand or in a tart pan with a shortbread crust. Raspberry Galettes are open faced pies free formed with pie crust that fold over the center. So I guess this recipe is both!
Tips for Rustic Raspberry Tarts:
- Use frozen fresh raspberries to maintain shape while baking. You can use fresh un-frozen raspberries, but I found they turn to mush while shaping the tart.
- Homemade Pie Crust dough can be made the day before, wrapped in plastic and kept in the fridge.
- You will need to let over night dough sit at room temperature for about 30 minutes to soften slightly before rolling out.
- Otherwise make your dough, wrap in plastic and refrigerate for 1-2 hrs.
- Set frozen raspberries on the counter for about 15-20 minutes before coating with sugar, orange juice, and mint.
- Weigh your dough with a kitchen scale and then divide into six equal portions.
- Roll each section into a rough circle about ⅛-1/4 inch thickness.
- Sprinkle the dough with almond flour just in the center where you will place the raspberries.
- Arrange coated raspberries in the center and fold dough crust inward. Press and fold the dough slightly over itself and the raspberries.
- Using a pastry brush, paint a thin coat of egg wash on the pastry.
- Sprinkle pastry and raspberries lightly with coarse sugar if desired.
- Bake until pastry is golden brown and forming a crust texture on the bottom.
Rustic Raspberry Tarts
- 3-4 Cups Frozen Fresh Raspberries slightly thawed
- ½ Cup Granulated Sugar
- 3 Tbsp Orange Juice
- 1 tsp Fresh Mint chopped
- 1 Egg beaten with a fork
Homemade Pie Crust Dough
- Make your homemade pie crust dough the day before or a couple hours before bake time.
- Place all ingredients into a bowl and gentle stir to coat raspberries.
- Preheat oven to 375 F (190 C) and line a baking tray with parchment paper.
- Divide pastry dough into 6 even portions.
- Roll each portion into a ⅛ -¼ inch thick circle.
- Sprinkle a thin layer of almond flour onto center of circle, leaving a 1-1.5 inch border.
- Place raspberries onto almond flour, enough to cover dough.
- Fold bare pastry dough inward towards raspberries, crimping the edges as your work around the circle.
- Transfer tarts to lined baking tray.
- Brush pastry with a thin coating of egg wash.
- Lightly sprinkle with coarse sugar.
- Bake for 30-35 minutes until pastry dough is golden brown and a crust has formed on the bottom.