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Raspberry Tart

Raspberry Crumble Tart

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 65 Minutes
  • Yield: 8 Servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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.


  • 1 c sugar plus 2 T sugar
  • 1/4 t salt
  • 1 stick butter chilled
  • 1 1/4 c flour
  • 3/4 t cinnamon
  • 1/4 t baking powder
  • 2 eggs
  • 1/2 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!)


  • Preheat oven to 350.
  • In a medium bowl, combine 3/4 c sugar and salt. Cut in the butter, until the mixture resembles coarse meal. Stir in the flour. Reserve 1/2 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 1/4 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.


Adapted from Martha Stewart

Disclosure: Driscoll did send me coupons to try their berries, but all opinions are my own.

Keywords: raspberry tart, raspberry tart recipe, raspberry tart with shortbread crust,