Divine Raspberry Tart with a Shortbread Crust

This raspberry tart begins with a shortbread crust which is then topped with berries of your choice. Add a vanilla cream filling, a streusel topping and sprinkle with sugar to create a creme brulee type upper crust. Easy to do and perfect for Spring!

(This is an updated post from 2015.)

I’ve been baking this raspberry tart for years, though any berry could be used to create this masterpiece!

This gorgeous buttery raspberry tart with  a shortbread type crust is a family favorite.

Spring is the time to use fresh berries and I don’t know about you but I hate to waste berry season.

Making this tart is as simple as making a shortbread crust and reserving a bit of the crust mixture to create the shortbread topping.

Mix up the filling, spread it over the berries, sprinkle with streusel and sugar and you have a winning raspberry tart.

Recently Zoe’s boyfriend was in town and came for dinner. What a glorious dinner it was. Just sayin’.

I made crab cakes which are my perennial spring favorite, and a layered potato tart that I will have to make again, just to share with you, and then I’ll eat it all myself! It was simply divine.

Dessert was this fabulous raspberry tart that can be made with any type of berry.

I’ve been making it since 1981 which says something for staying power, does it not?

The raspberries in this tart were meant for my favorite raspberry rose jam.   

Super simple to make and requires less time than making this tart.

But alas, I didn’t get to it so I decided to use raspberries in combination with blueberries, to make a berrylicious tart.

 

I loved how the blueberries rose to the top, but when you sliced into it, there was a glorious pink filling.My life has been in a bit of chaos lately. Spring seems to make me feel rushed.

Between spring cleaning and yard cleaning, I always feel overwhelmed.

I need a break and this tart does it for me.

The crust easily becomes the crumble, by using the same mixture and adding an egg.

The crispy, almost brulee like topping, welcomes whipped cream or ice cream as an added luxury.

Take it from me. Give yourself a break.

Cut yourself a slice of tart and sit back and enjoy it.

Zoe’s boyfriend did. Manservant did. And then he even did the dishes.

Lately I feel like I’ve been thinking in the color gray.

Denver has been inundated with rain. And more rain. And then a few more thunder showers just for variety.

I came to Denver years ago and one of the reasons I stayed was because of the sunny, dry days.

I am not used to gray days which might be the reason I have been so attracted to all things spring, particularly in the grocery store.

Green peas, red radishes, olive colored artichokes, beets in yellows and reds, Swiss chard in all its glory, but oh my-the berries.

Red luscious strawberries and perfect crimson raspberries, purple blueberries and giant blackberries just sing Spring to me.

In any case, if you are feeling the need for Spring just make a trip to the produce department.

Pick up some berries. Make this raspberry tart.

And with any luck someone might do your dishes, too!

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