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
Ingredients
Raspberry Filling
- 3-4 Cups Frozen Fresh Raspberries slightly thawed
- ½ 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 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.
Karly
These are so cute!! Thanks for sharing, I will definitely try these!
Jenn
Thank you Karly! they are super easy and so good!!
Treasur
I’m a bit confused. It says to whisk sugar and salt into the dough, but there is no sugar listed as an ingredient for the dough. Sugar is only listed for the raspberry filling. So does that amount of sugar go in both?
Jenn
Not sure where this is? But, you are correct no sugar in the pastry, just the filling 🙂
Bekah
I don’t mean to sounds mean. But at the took if you check again it only says to whisk in salt to flour
Jenn
Hi Bekah , where are you referring to?
Judy
Jenn, I do not have almond flour, what can I substitute?
Jenn
Hi Judy, You can sprinkle regular flour if thats all you have. I just like Almond Flour and Coconut Flour as they are more absorbent and have a nice taste.
Gabriella C
Making these for valentines day, how many tarts is this recipe intended to make? And can the mint be optional? Thank you cant wait to try this.
Jenn
Hi! The recipe makes 6 tarts 🙂 And yes the min is optional. Happy Baking!!