This delectable raspberry tart is the perfect addition to your festive menu. It’s so simple to make and the gorgeous colour of the berries, garnished with a dollop of cream is an absolutely beautiful finish to a Christmas dinner.

raspberry pie

Preparation time: 15 minutes
Cooking time: 40 minutes


To make the crust:
2 tablespoons sugar
3 tablespoons milk
1/2 cup butter
1 1/4 cups all-purpose flour

To make the delicious filling:
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated lemon zest
5 tablespoons sugar
250 gr raspberries
2 tablespoons melted butter

For the egg wash:
1/2 teaspoon milk
1 egg, beaten

To garnish:
2 tablespoons icing sugar

raspberry pie


To make the crust:
1. Add the flour and sugar to a large mixing bowl and blend well.
2. Add the melted butter and blend into the flour mixture until it develops a coarse crumb texture.
3. Add the milk and mix gently until the mixture can be shaped.
4. Shape the pastry into a ball. Wrap in cling film and refrigerate for an hour or until firm.

To make the filling:
1. Preheat the oven to 205 degrees Celsius.
2. In a large bowl, combine the flour, sugar and lemon zest. Add the berries and roll this into the mixture until coated.
3. Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round.
4. Place on baking sheet.
5. Pour the berries into the crust. Drizzle with melted butter.

To make the egg wash:
1. Beat the eggs and add the milk.
2. Brush dough with mixture. This will help the pastry develop a lovely golden colour in the oven.

Bake for 35 to 40 minutes, or until crust is golden brown.

After baking, leave the tart to cook on a tray before you dust with icing sugar.


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