Raspberry Tarts are basically pie crust filled with sweetened raspberries. 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.
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.
- Pastry 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
Short Crust Pastry Dough
- 2 ½ cups (320 g) All Purpose Flour
- 1 tsp Salt
- 16 Tbsp Cold Unsalted Butter cut into small cubes
- 1/3 cup (79 ml) Ice Water
- 3-4 Cups Frozen Fresh Raspberries slightly thawed
- 1/2 Cup Granulated Sugar
- 3 Tbsp Orange Juice
- 1 tsp Fresh Mint chopped
- 1 Egg beaten with a fork
Short Crust Pastry
Sift flour into bowl, whisk in salt.
Add butter pieces and begin squeezing them into the flour, mixture with your hands or use a pastry cutter. Continue working the butter until it resembles cornmeal with small pieces of butter.
Pour in the ice water (add slowly and work in with hands, until moist dough is formed. should not be soggy).
Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball.
Place the pie crust dough ball in the fridge for 30 min to an hour to chill. (Can make the day before, set on counter an 30 min before making tarts to soften)
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 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.