Rating: 4.57 stars
37 Ratings
  • 5 star values: 27
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Fresh summer raspberries in raspberry jam on a buttery crust.

Recipe Summary

prep:
1 hr 10 mins
additional:
1 hr
total:
2 hrs 10 mins
Servings:
8
Yield:
1 - 9 inch tart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Pat chilled mixture into a 9 inch tart pan.

  • Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.

  • Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.

Nutrition Facts

266 calories; protein 2.3g; carbohydrates 39.1g; fat 12g; cholesterol 30.5mg; sodium 82.1mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
06/01/2009
Very good! The crust is awesome. If you are having trouble with your crust coming together, keep mixing it. I mixed mine in the stand mixer and it comes into a ball just fine. You will need to chill it as directed or it is a little sticky to deal with. I made individual tarts because there were only 2 of us. I used Smuckers Seedless Red Raspberry Jam and it set up beautifully. This dessert is not overly sweet (yes!), so it was a perfect platform for a little chopped white chocolate (dark chocolate would also be great), but it is delicious as-is. I think this is a great recipe for any fresh berry or fruit. Thanks!! Read More
(72)

Most helpful critical review

Rating: 1 stars
08/29/2002
I hate to write a "bad" review, but something about this recipe isn't right: how are you supposed to make a tart dough without adding any liquid to the flour mixture? (e.g. egg, vinegar, milk, water, etc.) I tried pressing the butter/flour/sugar into my tart pan, but it turned into a powdery mess. I added a few Tbsp.s of water, which helped a bit, but I still found the filling to be too tart for my family's tastes. Probably won't try this recipe again. Read More
(59)
37 Ratings
  • 5 star values: 27
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/01/2009
Very good! The crust is awesome. If you are having trouble with your crust coming together, keep mixing it. I mixed mine in the stand mixer and it comes into a ball just fine. You will need to chill it as directed or it is a little sticky to deal with. I made individual tarts because there were only 2 of us. I used Smuckers Seedless Red Raspberry Jam and it set up beautifully. This dessert is not overly sweet (yes!), so it was a perfect platform for a little chopped white chocolate (dark chocolate would also be great), but it is delicious as-is. I think this is a great recipe for any fresh berry or fruit. Thanks!! Read More
(72)
Rating: 1 stars
08/29/2002
I hate to write a "bad" review, but something about this recipe isn't right: how are you supposed to make a tart dough without adding any liquid to the flour mixture? (e.g. egg, vinegar, milk, water, etc.) I tried pressing the butter/flour/sugar into my tart pan, but it turned into a powdery mess. I added a few Tbsp.s of water, which helped a bit, but I still found the filling to be too tart for my family's tastes. Probably won't try this recipe again. Read More
(59)
Rating: 5 stars
07/17/2009
Everyone loved this tart, especially the crust. After it was baked and cooled, I lined it with 4 oz. of cream cheese that had been mixed with powdered sugar and a little vanilla. I used strawberries (halved, cut side down) instead of raspberries. I melted apple jelly in the microwave and brushed it over the fruit. An excellent, easy recipe. Read More
(40)
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Rating: 4 stars
02/16/2007
This is awesome - although next time I would add a little cornstarch to the jam when it is heated. Would help the tart hold together when it's cut. This crust is great! Read More
(22)
Rating: 5 stars
04/02/2009
Easy and delicious. I made it as is the first time but the second time I had a bunch of strawberries to use. I used about 2 lbs strawberries instead of raspberries and I added about 3/4 c chopped pecans to the crust and used an 11" tart pan instead. Delicious- I used sugar free raspberry jam and served it with lightly sweetened whipped cream. It was delicious and not too sweet. Read More
(21)
Rating: 5 stars
03/26/2003
Wow Wow Wow!!!! nedd I say anything else??? Read More
(13)
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Rating: 4 stars
04/03/2006
Very good and easy too! Equally good with strawberries! Read More
(9)
Rating: 5 stars
08/29/2002
I made this for a special occasion. Everyone loved it with real whip cream. I also put in individual tart pans. It was a hit. Read More
(8)
Rating: 5 stars
09/19/2011
Wonderful recipe I have made it twice so far and no problem with the crust at all. The first time I made it I mis-read the instructions and placed the dough in the pan before chilling. It went it great so I did it that way yesterday. I mixed it by hand. I used frozen blueberries as I was short of raspberries and it was even better the second time. LOVE IT! I can imagine this with different berries too. Read More
(7)