Fresh Raspberry Tart

Fresh Raspberry Tart

FRESH RASPBERRY TART

I am fairly sure our raspberries are on steroids this year. It is my strong opinion someone is secretly sneaking into the garden and giving them growth hormones in the middle of the night. How else am I to explain the never ending stream of raspberries that cover every square inch of space in my kitchen? I am grateful for the harvest, but these berries are starting to get on my nerves!

Fresh Raspberry Tart

It has been interesting to try to come up with ways to preserve all these berries. Raspberry Chipotle BBQ sauce will be the next little experiment that comes out of my kitchen. In the meantime I’ve taken a break from all the preserving to put together a low sugar fresh raspberry tart.

Fresh Raspberry Tart

I’m glad I did because the tart is delicious. Tim and I haven’t been able to stop nibbling. The tart is in no danger of spoiling, it will be long gone before the night is out! Hey, with the small amount of sugar in the fresh raspberry tart I’m not feeling too guilty.

Fresh Raspberry Tart

I love the simplicity of the Fresh Raspberry Tart.  I chose to use a crust with a touch of sweetness to offset the distinctive tangy flavor of the fresh raspberries. The filling for the fresh raspberry tart is made with mostly fresh raspberries except for a small amount of sugar to make the glaze. The Fresh Raspberry Tart is a simple tart that takes little time to make, but looks and tastes like you spent hours.

 

4.7 from 3 reviews
Fresh Raspberry Tart
 
I found the Basic Tart Dough recipe from William-Sonoma perfect for the Fresh Raspberry Tart. Crisp and flaky with just a touch of sweetness.
Ingredients
  • Basic Tart Dough Recipe (see link for recipe below)
  • 4½ cups raspberries, divided
  • ½ cup sugar
  • 1 tbsp lemon juice
Instructions
  1. Place 1½ cups raspberries, sugar and lemon juice in small sauce pan.
  2. Heat over medium heat until mixture comes to a boil, reduce heat and simmer for about 10 minutes until mixture is clear.
  3. Cool slightly.
  4. Place berries into food mill or sieve to remove seeds,
  5. Chill glaze in refrigerator until ready to use.
  6. Preheat oven to 425 degrees.
  7. Place prepared tart dough in tart pan. Prick the bottom of the dough with a fork to help prevent bubbling. (an option is to use dry beans or pie weights to keep crust from bubbling and help the surface of the tart to remain flat).
  8. Place tart dough in oven and immediately reduce the heat to 375 degrees. Bake tart shell for 20 - 25 minutes or until shell is lightly browned.
  9. Remove tart shell from oven and cool.
  10. Once tart shell has cooled, place remaining raspberries into shell in a concentric circle. Berries should be stem side down.
  11. Pour cooled glaze over the top of berries.
  12. Chill for 30 minutes. Serve

Basic Tart Dough Recipe from William-Sonoma. Find Recipe here.

Fresh Raspberry Tart shared with:  

*Confessions of a Mommyholic: Pin it Party *Living Well Spending Less: Thrifty Thursday *Lewis Lane Designs: Tuned in Thursday *Organized 31: Inspire Us Thursday *The Deliberate Mom: Shine Blog Hop *Grow a Good Life: Green Thumb Thursday *Calm Healthy Sexy: Let’ Get Real *Nancherrow: Friday’s Unfolded *Kitchen dreaming: The Weekend Social *A daily dish: Foodie Friday’s *The Diary of a Real Housewife: Friday Favorites * Create with Joy: Friendship Friday * The Cookie Puzzle: Party in Your PJ’S *Love Bakes Good Cakes: Freedom Friday’s *In the Kitchen With Jenny: Foodie Friday’s *Captain America and His English Rose: Pretty Pintastic Party  *Colorado Springs Tours and Reviews: Friday Favorite *Natasha in Oz: Say G’day *Pebbles and Piggy Tails: Saturday Dishes *The Sits Girls: Sits Sharefest *New Mama Diaries: Creative Style Linkup *2 Crochet Hooks: Snickerdoodle Sunday *Sondra Lyn at Home: Share It Sunday  *Baking in Pyjamas: Sweet and Savoury Sunday *Creative K Kids: Bloggers Brags *Mrs Tee Love Life Laughter:Mommy Monday Blog Hop *21st Century Housewife: Hearth and Soul Blog Hop Lou Lou Girls: Lou Lou Girls*Mandy’s Recipe Box: Totally Talented Tuesdays  *Savvy Southern Style: Wow us Wednesday *My Paper craze: Creative Spark *My Crafty Wife: The Wednesday Roundup *Designed by BH:Twirl and Take a Bow

 

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”                

Preserve the Harvest Series: Raspberries and Home Canned Raspberry Pie Filling

  Preserve The Harvest Series; Home Canned Raspberry Pie Filling

PRESERVE THE HARVEST SERIES

Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money.  A sane approach to sustainability! Next up…Raspberries and Home Canned Raspberry Pie Filling.

Preserve The Harvest Series; Home Canned Raspberry Pie Filling

LET’S TALK RASPBERRIES

The Raspberry plant is a perennial with woody stems and edible fruit. There are multiple varieties of raspberry plants each producing a berry that is unique and colorful. The red raspberry is the most popular and is by far the largest crop of commercially grown raspberries.  If you are fortunate enough to have a farmers market nearby, you may find black, blue, yellow and golden raspberries for sale. All the raspberries are similar in taste with a very distinctive rich raspberry flavor.

GROWING RASPBERRIES

If you plan on growing raspberries it’s a good thing to think about what type of crop you want to have. Raspberry plants are either Summer bearers (grow one crop per season in the summer) or ever-bearers (two crops grown in the spring and fall). I have both types planted. My raspberries begin producing in late spring and I have continuous berries all the way until fall. Raspberries prefer cooler climates but are adaptable and can be grown almost anywhere. They are relatively easy to grow, but must be tended to regularly so they do not get out of hand. Pruning is a must to get good fruit production. It is not difficult, but can not be neglected.  

Guide on growing raspberries: Organic Gardening – Growing Raspberries

Guide on how to prune raspberries:  About Home – Pruning Raspberry and Blackberry Plants.

CARING AND STORAGE OF RASPBERRIES

Raspberries should be stored in a single layer in a moisture proof container. Do not rinse berries until they are ready to be eaten. Fresh raspberries will store in the refrigerator for about 3 days.

Raspberries may be frozen with great results. To freeze, rinse berries lightly and place on paper towel to soak up extra moisture. Arrange raspberries on baking sheet in single layer and  place in freezer until frozen solid. Once frozen, remove berries and place in heavy duty freezer bag or use vacuum sealer. Frozen berries can be stored up to a year. 

Preserve The Harvest Series; Home Canned Raspberry Pie Filling

HOME CANNED RASPBERRY PIE FILLING

Raspberry pie filling is easy to make and is a great way to preserve the harvest while raspberries are in season; saving you money and enabling you to enjoy the great taste of raspberries throughout the year. Raspberry pie filling can be enjoyed for more than just pies. With a little imagination you can put those beautiful berries to good work. Spoon a little raspberry pie filling on top of ice cream for a delicious ice cream sundae or spread some between two chocolate cake layers for a decadently rich treat. 

Preserve The Harvest Series; Home Canned Raspberry Pie Filling

The following recipe is processed using a water bath canning process. If you have never canned before or need a refresher the National Center for Home Food Preservation is the gold standard of information. I would encourage you to head over and read their general canning information.

Supplies You Will Need

  • Water Bath Canner
  • Quart Jars with Lids and Bands – Just the right size for 1 pie.
  • Clear Jel – a necessity for a thickener when canning any type of pie filling. Corn starch can be used in a pinch but in my experience the finished product is clumpy, with a chalkier taste. Clear jel is relatively inexpensive and works beautifully every time. I buy mine on Amazon because it is readily available there and can be hard to find in the regular supermarket.
  • Utensil Set  – Not absolutely necessary, but makes the job of canning a whole lot easier.
  • Large non- reactive pot 

5.0 from 4 reviews
Home Canned Raspberry Pie Filling
 
Always use freshly picked raspberries that are firm and free of blemishes. Organic and pesticide free raspberries are preferred. 10 cups of raspberries will make 2 quarts pie filling. Recipe can be doubled.
Ingredients
  • 10 cups raspberries
  • 2 cups sugar
  • 2 cups water
  • 2 tbsp lemon juice
  • ½ cup clear jel (not instant)
Instructions
  1. Rinse berries.
  2. Combine water, sugar and ClearJel® in a large, non reactive heavy pan and slowly bring to a boil.
  3. Stir continuously until mixture begins to thicken.
  4. Add lemon juice, fold in raspberries and simmer for 5 minutes.
  5. Spoon hot mixture into sterilized quart jars, leaving 1" of headspace at the top for expansion.
  6. Wipe rim of jar and place sterilized lid on jar and lightly fasten with screw type band.
  7. Process in a Water Bath Canner for 30 minutes for quart jars.
  8. After processing, remove jars and place on a towel to cool. Jars should be spread apart to allow for circulation when cooling. Allow to sit for 24 hours.
  9. Check jars to make sure they have sealed properly. If proper sealing did not occur, place jar in refrigerator. Can be stored in refrigerator for about 2 weeks.

Recipe from Canning USA: Making and Canning Raspberry Pie Filling 

Preserve the Harvest Series: Raspberries and Home Canned Raspberry Pie Filling shared with:

*Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch *The Crafty Wife: Wednesday Roundup * Crafty Allie: Worthwhile Wednesday *My Paper Craze: Creative Spark * Crafty spices: Wordless Wednesday *2 Crochet Hooks: Wined Down Wednesday  **Confessions of a Mommyholic: Pin it Party *Lambert’s Lately: Create it Thursday *Sweet Haute: Sweet Haute Linky Party *Living Well Spending Less: Thrifty Thursday *Organized 31: Inspire Us Thursday *The Deliberate Mom: Shine Blog Hop *Grow a Good Life: Green Thumb Thursday *Calm Healthy Sexy: Let’ Get Real *Nancherrow: Friday’s Unfolded *Kitchen dreaming: The Weekend Social *A daily dish: Foodie Friday’s *The Diary of a Real Housewife: Friday Favorites  * Create with Joy: Friendship Friday * The Cookie Puzzle: Party in Your PJ’S *Love Bakes Good Cakes: Freedom Friday’s *In the Kitchen With Jenny: Foodie Friday’s *Captain America and His English Rose: Pretty Pintastic Party *Natasha in Oz: Say G’day *Pebbles and Piggy Tails: Saturday Dishes *Sondra Lyn at Home: Share It Sunday  *Baking in Pyjamas: Sweet and Savoury Sunday *Creative K Kids: Bloggers Brags *Mrs Tee Love Life Laughter:Mommy Monday Blog Hop *21st Century Housewife: Hearth and Soul Blog Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls: Lou Lou Girls *Mandy’s Recipe Box: Totally Talented Tuesdays

 

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”