This intensely flavored French Raspberry Tart recipe is easy to make and easy to love. The combination between the crunch of the tart crust, the creamy vanilla mouthfeel of the pastry cream and the sweet tartness of the raspberry is so rewarding that one slice is never quite enough. Topped with stunning raspberries shimmering like giant rubies, it’s a real beauty. As you can see, I like this tart a lot. Here is how I make it.
French Raspberry Tart Components
Making this French Raspberry tart is quite easy to do at the last minute. The secret is having the components ready. Once you have your tart crust and your pastry cream, the tart comes together quickly.
Tart Crust + Pastry Cream Filling + Raspberries
I enjoy my slice of tart so much more when all I have to do that day is add raspberries!
Making Ahead
- Pastry Cream (Crema Pasticcera – Crème Pâtissière)
20 minutes- It’s best to make the pastry cream the day before, and keep in the fridge, to let its texture thicken and vanilla flavor deepen overnight.
- Can be made up 3 days ahead, and kept in the fridge.
- Tart Crust:
15 min prep (1.5 hr rest) 30 to cook- I like to have a tart crust ready in the fridge or freezer.
- I recommend pre-baking the crust at least a day or more ahead (unless using ready-made puff pastry dough for your tart).
- If you will be assembling the tart within 24 hours, you can store the crust at room temperature.
- In the fridge, the crust can be kept for 3 to 4 days.
- In the freezer, the crust can stay well for up to 2 months (double wrapped to prevent freezer burn).
House Favorite Pastry Cream Filling
Crema Pasticcera – This is where the creamy luscious mouthfeel comes in. My favorite recipe for crema pasticcera, or vanilla pastry cream, has stood the test of time, and takes just 20 minutes. Make it the day before and store it in the fridge overnight, to let it become nice and cold, and the flavors to deepen.
Tart Crust
- I recommend a homemade sweet tart crust (pâte sucrée), which is like having a shortbread-cookie as a crust. This is nice to prepare ahead of time.
- For something ready-made, I recommend switching to a good quality pure butter puff pastry dough. (which you will not need to blind-bake) Gourmet groceries are a good place to look for them.
If making your tart crust from scratch, which is such an upgrade from store-bought, make it easy on yourself and prepare it at least a day before, including blind-baking.
I like to make a few crusts at a time for future use, and keep a pre-baked or unbaked crust or two in the freezer to have ready when an impromptu urge for a tart strikes. (They keep well for a couple of months in the freezer.)
- To use a frozen unbaked crust in its tin, bake while still frozen to help prevent shrinking. (Blind-bake according to the tart crust recipe.)
- To use a frozen, already blind-baked, crust, let thaw for at least 15 minutes before filling.
Raspberries
Peak raspberry season runs the whole summer, June through August — perfect timing to make this cold and refreshing tart.
Look for plump, ripe, but not too ripe, raspberries that are still a little firm.
Store raspberries in the fridge, as they don’t ripen after picking.
Did you know that raspberries are more than ancient? People have been enjoying raspberries for a very, very, long time in the Mediterranean.
Recommended Variations
- Strawberries are an excellent variation on this tart. Along with the sweet tart crust, which is a shortcrust, you have an elegant version of strawberries and shortcake.
- Fresh Blueberries! Glaze or leave unglazed, then sprinkle with a little lemon or lime zest and garnish with a sprig of mint.
- Bananas – Slice the bananas at the last moment, glaze and serve! (All the flavors and crunch of banana pudding.)
Assembling your French Raspberry Tart
To assemble, simply spread the cold pastry cream over the pre-baked crust, and top with berries. You can glaze the top if you like, but that’s optional. Sometimes we don’t quite get to the glazing part!
A Quick Glaze to give your French Raspberry Tart Shine
You can make a quick glaze to give the raspberries shine with either jam or marmalade. Instructions are included in the recipe below — it takes about 5 minutes.
Serving
Sprinkle powdered sugar around the edges, and it’s ready to serve!
Storing
The raspberries and crema pasticcera filling are best fresh, so enjoy the tart within 2 to 3 days — if it lasts that long. Always keep in the fridge, covered. (I wish this froze well, but you’ll just have to enjoy it now. I’m sure someone would be willing to help you!)
Recipe
Ingredients
- 1 round (9.5"/24cm) Sweet Tart Crust (see recipe), or a roll of ready-made all-butter puff pastry dough, fit into a tart tin per package instructions, and poked with a fork to create air holes.
- 1 recipe (2 cups/500ml) Crema Pasticcera (Pastry Cream) (see recipe)
- 6 oz fresh raspberries, carefully washed, and let dry on paper towel
- powdered sugar (optional), for dusting
Glaze (optional)
- ⅓ cup (5 Tbsp) red currant jelly, apple jelly, apricot jam, or other light-colored fruit jam or marmalade
Instructions
Make Ahead
- Pre-bake the tart crust. (See Sweet Tart Crust Recipe) Make at least one day ahead.
- Make the pastry cream. (See Crema Pasticcera Recipe) For the flavors to develop, make the day before, minimum 4 hours ahead, and refrigerate.
Assemble & Serve
- Spread the pastry cream in tart shell.
- Arrange the raspberries on top of the cream.
- To Glaze Tart: (optional) Heat jam or jelly over medium heat, stirring occasionally, until liquid (about 3-4 minutes). If using jam with fruit pieces, strain through a fine sieve. Let cool a moment, so it doesn't cook the fruit, then brush or dab a light coat of glaze on the fruit. If too thick to work with, thin by stirring in a drop or two of water (or liquor such as rum, Grand Marnier, or triple sec).
- Store in refrigerator, and enjoy within 2 to 3 days. Does not freeze well.
- To Serve: Dust the border with powdered sugar (optional).
Nutrition Info: Click to Expand
