French Raspberry Tart
12 People
344 Cals
French Raspberry Tart
12 People
344 Cals
About the recipe
This is my French raspberry tart reipe...elegant, rustic, and utterly irresistible. A crisp, buttery pastry cradles a cloud-soft vanilla almond filling, all crowned with fresh raspberries that taste like summer in the south of France. It’s light, vibrant and the perfect dessert for long lunches, dinner parties, or those slow weekend moments when you want something truly special. You’ll love how easy it is to make… and how quickly it disappears.
Nutrition Per Serving
344
Calories
23g
Fat
8g
Saturates
10g
Sugars
138mg
Salt
5g
Protein
30g
Carbs
4g
Fibre
Ingredients
Switch measurement units
- 375 g shortcrust or puff pastry homemade or store bought
Filling
- 100 g almond meal
- 100 g butter room temperature, soft
- 60 g raw caster sugar
- 2 tablespoons cornflour
- 1 teaspoon vanilla extract
- 1 orange
- 1 egg
- 500 g raspberries
- 30 g Raspberry jam to glaze
Method
- PREHEAT your oven to 20°C fan forced.
- ROLL OUT your pastry dough into a large disk, in between two sheets of baking paper and carefully transfer onto a lined baking tray.
- BEAT the butter and sugar until pale and creamy, the eggs, almond meal, cornflour, vanilla and zest from 1 orange and mix well to form a smooth paste. Spread the paste onto the pastry, leaving a 3 cm boarder around. Crinkle the edges of the pastry to create a boarder.
- BAKE for 30 minutes until golden. Remove and cool completely.
- ARRANGE the tart onto a large plate and lightly smooth over a thin layer of raspberry jam. Decorate the top with the fresh raspberries.
- WARM the rest of the raspberry jam with a little splash of water, then brush over the raspberries to glaze. Refrigerate for at least 1 hour to firm up.
- SERVE with Greek yoghurt and enjoy.
Use layers of filo pastry brushed with olive oil to reduce saturated fats and total calories in this recipe. Use gluten free pastry to make this tart gluten free.
