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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
Keyword pie crust, raspberry, tart
Prep Time 20 minutes
Cook Time 30 minutes
dough chilling time 1 hour 30 minutes
Total Time 50 minutes
Servings 6 tarts

Ingredients

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

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

Short Crust Pastry

  1. Sift flour into bowl, whisk in salt.

  2. 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.
  3. Pour in the ice water (add slowly and work in with hands, until moist dough is formed. should not be soggy).
  4. Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball.
  5. 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)

Raspberry Filling

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

Tarts

  1. Preheat oven to 375 F (190 C) and line a baking tray with parchment paper.
  2. Divide pastry dough into 6 even portions.
  3. Roll each portion into a 1/8 -1/4 inch thick circle.
  4. Sprinkle a thin layer of almond flour onto center of circle, leaving a 1-1.5 inch border.
  5. Place raspberries onto almond flour, enough to cover dough.
  6. Fold bare pastry dough inward towards raspberries, crimping the edges as your work around the circle.
  7. Transfer tarts to lined baking tray.
  8. Brush pastry with a thin coating of egg wash.
  9. Lightly sprinkle with coarse sugar.
  10. Bake for 30-35 minutes until pastry dough is golden brown and a crust has formed on the bottom.