Fresh Raspberry Tart

 
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I found this fresh raspberry tart recipe in my grandma’s collection of hand written recipe cards she had after she passed away. I first made it last summer when my little raspberry bush as producing like mad. Instantly fell in love. It’s a perfect summer dessert that will serve a crowd. I’ve even made this recipe into four small tartlets as well.

Fresh Raspberry Tart

  • 4 cups fresh raspberries, divided

  • 1/3 cup water

  • 3/4 cup sugar

  • 7 1/2 tsp cornstarch

  • Dash of salt

  • 1 Baked pie shell

In a saucepan, crush 1 cup of berries. Add water, simmer for 3 minutes. Strain, reserving liquid and discarding pulp/seeds. Add enough water to the raspberry juice to measure 1 cup liquid.

In a saucepan, combine sugar, cornstarch and salt. Slowly stir in raspberry liquid. Bring to a boil. Cook and stir 2 minutes, until thickened. Cool slightly.

Place remaining raspberries in the pie shell. Pour glaze over top. Chill for 3 hours before serving.

 
DessertsJessica MusslewhiteDessert, Berries, raspberries, tarts, pastryComment