Hello from Hilton Head, South Carolina friends! My family and I decided that we wanted to take a last minute getaway before the kids had to go back to school and so, here we are. Just in case we haven’t complained enough, the weather in Toronto this summer has been pretty tragic to say the least. A LOT of rain and it never truly felt like it warmed up. A few days here and there and then it got cold again. Anyway, the point is, we LOVE the warm weather and just needed to get the fill of warmth in our system before we were subjected to another harsh winter, and so we escaped for an almost 2 week vacation to South Carolina (and surrounding area). Neither one of us has traveled to the States very much, but with just a 2 hour flight from Toronto, this was perfect for our family.
Before we left on our vacation, we hosted some close friends over for a BBQ dinner and I had to figure out an easy dessert that I could throw together, but would still be super tasty. And so the creation of this super easy raspberry tart! Just a few ingredients make this scrumptious tart and everyone really enjoyed it. I actually got the inspiration from Nicole’s Raspberry Tart with Shortbread Crust — the base of my tart was shortbread as well, but for the filling I filled it with raspberry preserves and topped it with fresh whole raspberries.
I can’t stress enough just how easy this tart is. The crust takes no time to put together, its just a matter of mixing your butter, sugar, vanilla, flour and salt together, pressing it down into your tart pan and baking it. You can even bake it beforehand, and then assemble the rest the day of. I even got my kids involved in the assembly of the raspberries, so that may be the reason why they aren’t perfect in the picture (just reality friends!).
I so hope that you have the opportunity to give easy raspberry tart a try. The combination of shortbread and raspberries is just wonderful and we hope you enjoy it as much as we do. We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- ¾ cup unsalted butter, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1¾ cup all purpose flour
- pinch of salt
- 1 cup raspberry jam or preserves
- 1-1.5 packages fresh raspberries
- Preheat oven to 350 degrees.
- In the bowl of your electric mixer, mix the butter and sugar together until they come together. Add the vanilla.
- In a medium bowl sift together the flour and salt, then add it to the butter/sugar mixture on low speed until the dough starts to come together.
- Dump the mixture into a tart pan and press it evenly into a 10-inch round tart pan. Press it evenly ensuring that the top is flat with an even thickness all around. Place in the freezer to chill for 10 min or so.
- Butter one side of a piece of aluminum foil to fit inside of the tart pan. Place the buttered part of the aluminum foil down into the cooled dough and fill it with dried bean or rice.
- Bake it with the dried beans and rice, for 20 minutes at 350 degrees.
- Once finished baking, remove the foil with beans, prick the tart all over with a fork and bake again for 25 minutes at 350 degrees until lightly browned. Allow to cool to room temperature.
- Spread the preserves/jam on the bottom of the baked crust and top with raspberries or any other fruit you would like to use. Blueberries would work well here. Serve immediately.
*Adapted from the Barefoot Contessa, Raspberry Tart