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.
  • Basic Tart Dough Recipe (see link for recipe below)
  • 4½ cups raspberries, divided
  • ½ cup sugar
  • 1 tbsp lemon juice
  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
Recipe by Pure Grace Farms at