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Rustic Raspberry Tarts
Rustic Raspberry Tarts made with homemade short crust pastry, raspberries, orange juice, and fresh mint. Easy raspberry tart recipe!
Course Dessert
Cuisine American
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
dough chilling time 1 hour hour 30 minutes minutes
Total Time 50 minutes minutes
Servings 6 tarts
Raspberry Filling
- 3-4 cups fresh raspberries
- ½ cup granulated Sugar
- 3 tablespoons fresh orange juice
- zest from 1 large navel orange
- 1 teaspoon fresh mint leaves chopped
Egg Wash
- 1 large egg beaten with a fork
- 1 teaspoon water
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.