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.
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.
Driscoll berries are the best. Trust me, I know.
Yes, I have my own raspberry patch and but I'm always fighting off Japanese beetles, rabbits and squirrels to get to them.
Not to mention the thorns and the wee little bushes that sprout up into the grass makes growing raspberries, quite challenging. T
ruth be told, I don't know why I don't take them out.
Trust me, my dear friend Driscoll, supplements my fresh raspberries, because it seems I never have enough raspberries at one time to make anything with.
I usually throw them in fruit salad or eat those bright red raspberries straight from the patch.
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!
Other Berry Dishes:
5 Minute Raspberry Rose Jam
Black Pepper Strawberry Jam
Blueberry Chicken Pesto Salad
Strawberry Spiral Biscuit Pie
Triple Berry Hand Pies
Blackberry, Blueberry, Basil and Browned Butter Cobbler
White Chocolate Blueberry Brownies
Please Pin and Share the Raspberry Tart
Recipe
Raspberry Crumble Tart
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 65 Minutes
- Yield: 8 Servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This raspberry tart begins with a shortbread crust which is 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.
Ingredients
- 1 c sugar plus 2 T sugar
- ¼ t salt
- 1 stick butter chilled
- 1 ¼ c flour
- ¾ t cinnamon
- ¼ t baking powder
- 2 eggs
- ½ c Greek yogurt
- 2 T cream or milk
- 2 t vanilla
- 2 c of raspberries
- 2 c of fresh blueberries (or use all raspberries or blueberries or any other berry!)
Instructions
- Preheat oven to 350.
- In a medium bowl, combine ¾ c sugar and salt. Cut in the butter, until the mixture resembles coarse meal. Stir in the flour. Reserve ½ the mixture.
- Add cinnamon, baking powder and 1 egg to the other half. Mix until blended.
- Press into the bottom of a 9" tart pan. Bake for 10 minutes.
- While the pastry is baking, whisk together ¼ c of the sugar, the remaining egg, the yogurt, cream or milk and the extract.
- Remove the pastry from oven and cover with berries. Spread the yogurt mixture over the fruit and sprinkle with the reserved butter-flour mixture. Sprinkle with the remaining 2 T of sugar.
- Bake for about 30 minutes, though this may take longer. When it is almost finished, if the top is still not brown, I brown this under the broiler to give it a creme brulee like crust. Serve warm with whipped cream or ice cream.
Notes
Adapted from Martha Stewart
Disclosure: Driscoll did send me coupons to try their berries, but all opinions are my own.
Sissi says
I love making crumbles and tarts, both are delicious and so easy: once you make them for the first time, you don't need to stick to the exact amounts (my nightmare in the kitchen!) but I've never tried to combine them in one cake! It looks and sounds amazing and I guess I could even make it with frozen fruits.
2 Sisters Recipes says
You had me with Raspberry - and in a crumble tart sounds heavenly! ! Can’t wait to make this tart soon - thanks for a great recipe!
Juliana says
Oh Abbe...thisi blueberry pie is sure screaming "spring", loaded with blueberries...I would love, love a slice of it...and you decorated so beautifully...thanks for the recipe.
I hope you are having a fantastic week!
Karen (Back Road Journal) says
I can certainly see why your tart is a perineal favorite...especially as you can prepare it with whichever berry happens to be in season.
John / Kitchen Riffs says
You should update this post yearly -- SUCH a nice recipe! Truly good stuff. 🙂 Thanks!
Holly says
I love a fruit tart and this raspberry tart looks perfect for springtime meals. Or summer. Or fall, Or winter. Did I mention how much I love tarts? All year long!
priya says
This tart looks gorgeous.. seems like a perfect valentine dessert.
ZazaCook says
Oh my! That raspberry crumble tart is gorgeous and looks scrumptious!!
Abbe Odenwalder says
Thanks Zaza. It is a recipe I've been baking for a long time and never disappoints!
La Table De Nana says
It looks fantastic Abbe!
Great clics too.
Abbe Odenwalder says
Thank you sweetie! Coming form you this makes me feel so good because your clics are out of the worlld!
Mackay Sherry says
What a luscious berry tart abbe. So pretty too.
Daniela Grimburg says
So beautiful with all these lovely colors and it looks so good- I'm hungry now.
Abbe Odenwalder says
Thanks Daniela! Perfect for tea.
dedy oktavianus says
Simply damn delicious raspberry tart!!!
Dedy@Dentist Chef
Abbe Odenwalder says
🙂
SavoringTime in the Kitchen says
You have a boyfriend too? Of course, I knew you were talking about your daughter's boyfriend 🙂 What an incredibly gorgeous dessert! My parents used to have a big raspberry patch in their back yard. Sadly, they've both passed on and Driscoll has become my friend too.
Abbe Odenwalder says
Aww Susan. Letting you all think I had a boyfriend is more fun and keeps Manservant on his toes!
Libby Weiner says
Dear Abbe, You should clear up the reference to who boyyfriend is. I know he is Zoe's boyfriend but your readers might think you are having a menage a trois ! Love you, Mom
Abbe Odenwalder says
Mom, you are getting so good at commenting! Let the readers think anything they want. It is more fun that way!
Karen Harris says
What a pretty, pretty dish. I love crumbles and raspberries. Perfect combination.
Abbe Odenwalder says
Thanks Karen! Fruit crumbles are pretty good, aen't they?
Tricia @ Saving room for dessert says
I must say it is very nice of your husband to allow you to invite your boyfriend over for dinner. Such a nice open relationship (haha) You might get lots of new boyfriends with this gorgeous dessert! It would clear any grey day at my house. Absolutely lovely photos! Crumbles are the best 🙂 Have a wonderful weekend in the foothills - do they still do the fireworks from the Red Rocks area around 4th of July? I can't remember where they did it but maybe it was further north? Bloomfield? There are some things I miss about Colorado and that amazing blue sky is one of them.
Abbe Odenwalder says
You caught that, huh? I could use lots of boyfriends! Fireworks at the 4th. Blue sky is something we seem to be missing lately!
Sugar et al. says
What a beautiful tart! Berries and crumble and I'm sold. The raspberry rose jam sounds divine. That is one of my favourite combinations and I made cupcakes with the same combo yesterday. Can't wait to try your jam now.
Abbe Odenwalder says
Sonali, the jam is divine. I'm planning on making a few jars soon, because I am out! And it is that good! Thanks for the comment!
Angie Schneider says
Your raspberry tart looks impossibly beautiful and divine! That crumble topping is just hard to resist!
Abbe Odenwalder says
Thanks Angie! The top is the best part, but I must say that the whole thing is pretty damn good!
Liz Berg says
Oh, yeah. A berry tart with a crumble topping sounds heavenly! I hope you saved me a slice 🙂
Abbe Odenwalder says
I'd make it again Liz, just to have a visit with you!
Juliana says
OMG Abbe, love the edible flowers and as I am so anxious waiting for my violas to bloom...okay...now...this tart looks beautiful, and I like the idea of the creamy layer with the berries and of course the brûlée look...thank you so much for sharing the recipe!
Hope you are having a wonderful week 🙂
Abbe Odenwalder says
Thanks Juliana! This tart is always a winner and I do love pansies!
Kitchen Riffs says
Fun pictures! And Driscoll usually does quite good berries -- definitely worth buying. It's been warm here, but we're having gloomy and chilly weather. So I'm making cabbage and kielbasa soup. Would love some of this for dessert!
Abbe Odenwalder says
We could use that soup, too! I don't know how to cook anymore! But this tart would do justice to any meal. Thanks, John!
Holly @ abakershouse.com says
Yes, I agree, Driscoll berries can brighten any meal! I have some at home now too and would love to enjoy them with your recipe. Looks like this was a perfect end to a nice evening at your house!
Abbe Odenwalder says
It is a good recipe! And a nice night! Thanks, Holly!
Sippity Sup says
Driscoll's berries are indeed the best. But then so is spring chaos! Stay dry. GREG
Abbe Odenwalder says
Staying dry is not easy. It is thundering as I speak. My roses have rust and my roof has moss. This isn't Colorado anymore!