Rustic Raspberry Tarts

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 1/8-1/4 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

Rustic Raspberry Tarts made with homemade short crust pastry, raspberries, orange juice, and fresh mint. Easy raspberry tart recipe!

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 30 minutes

dough chilling time: 1 hour 30 minutes

Total Time: 50 minutes

Servings: 6 tarts

Ingredients

Homemade Pie Crust Dough

Raspberry Filling

• 3-4 Cups Frozen Fresh Raspberries slightly thawed
• 1/2 Cup Granulated Sugar
• 3 Tbsp Orange Juice
• 1 tsp Fresh Mint chopped

Egg Wash

• 1 Egg beaten with a fork

Instructions

Homemade Pie Crust Dough

• Make your homemade pie crust dough the day before or a couple hours before bake time.

Raspberry Filling

• Place all ingredients into a bowl and gentle stir to coat raspberries.

Tarts

• 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 1/8 -1/4 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.

did you make this recipe?Mention @twocupsflour or tag #twocupsflour!