How to make it

  • For Crust:
  • Preheat oven to 400°F/200°C.
  • Mix flour, sugar and salt together in a small bowl.
  • Cut the butter in until particles are very fine and mixture sticks together when squeezed with hands, but falls apart easily.
  • Form into a ball and chill in fridge for 20 minutes.
  • Remove and crumble, then pat firmly into bottom and up sides of a 12" removeable-bottom tart tin.
  • Prick all over deeply with a fork.
  • Bake for 10-12 minutes (watch closely) or until golden but not dark brown.
  • Remove and cool while making filling.
  • Filling:
  • Beat together all ingredients until smooth and creamy.
  • Spread filling into cooled crust and chill until filling is firm, up to 1/2 hour.
  • Place washed and dried raspberries onto cream in a pleasing concentric pattern, stem part down.
  • Warm jelly with water in microwave until melted but not really hot, stir well.
  • Wait until jelly is lukewarm, stir again, then spoon it evenly over berries and chill tart again until removing sides of tart tin and serving.
  • You can serve it with whipped cream but that may be overkill-- I find it refreshing just as is!

Reviews & Comments 1

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    " It was excellent "
    bothump1 ate it and said...
    Thanks for sharing - this is light and absolutely delicious!
    Was this review helpful? Yes Flag
  • luisascatering 8 years ago
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