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Raspberry Pies made with short crust pastry and mint.

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
Cook Time 30 minutes
dough chilling time 1 hour 30 minutes
Total Time 50 minutes
Servings 6 tarts
Author Jenn


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


Homemade Pie Crust Dough

Raspberry Filling

  • 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 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.