I hope you haven’t grown tired of seeing all the tarts here lately. The batch of dough I made a few weeks ago was good for a few tarts, so I had the perfect excuse to experiment. First came the Nutella tart, also the source of the recipe for the dough. Then came the Almond-Date tart which came about from scrounging the fridge and pantry for available ingredients. To round out the flavor spectrum, I present to you this raspberry tart. Of the three, it is perhaps the simplest to prepare.
I made this tart last week after spotting an easy peasy recipe in one of my cookbooks. Besides its simplicity what attracted me to this tart was the prospect of using raspberries. I hardly ever buy them, instead opting for strawberries or blueberries. I’ve found that the latter two usually keep better; either that or we just consume them more quickly. On this occasion, the raspberries called to me and I’m happy to have answered.
This tart is is said to have come from a bistro in Lyon, France. Having been fortunate enough to visit the lovely town several years ago, I can say that this tart is a good representation of the simple but delicious food I enjoyed during my short visit. A few of my travel companions opted for a more elaborate affair at Paul Bocuse but at the time, I was quite happy with all the town had to offer.
Each bite of this dessert was refreshingly light tasting despite the cream and the egg yolks called for in the recipe. I did substitute half-and-half for the cream since I didn’t have any of the latter but it didn’t seem to affect the end result. The short baking time preserved the freshness of the raspberries and their slight tartness provided a nice contrast to the custard-like filling and the buttery crust.
As you can see in most of the pictures, I slightly overfilled the tart pan with the filling so I ended up with a yellow outer crust (I may have used a slightly smaller tart pan, 8 inches, than originally called for). You can just be mindful of this if you try the recipe; the crust was still crumbly and golden at the top so I didn’t mind at all. This was also supposed to be sprinkled with confectioners’ sugar but I simply forgot to do this before taking the pictures. No matter–all the better to see the beautiful crimson berries.
Note: I’ll be heading out of town in the morning and I’ll say hello from my destination once we get settled in. But drop me a note anyway as I love reading your comments! In the meantime, enjoy the rest of your week!
Bistro-Style Raspberry Tart
For the Crust, pre-bake and cool slightly using directions for Pierre Hermé’s recipe here. Please note that this recipe will make enough tart dough for at least 3 8-in tarts.
For the Filling:
- 3 large egg yolks
- 3/4 cup créme fraiche or heavy cream (I had to use half-and-half)
- 3 tablespoons granulated sugar
- 1 pint fresh raspberries
- 2 teaspoons confectioners’ sugar
1. Preheat the oven to 375ºF.
2. Beat the egg yolks with a fork in a large bowl. Add the cream and granulated sugar, mix until well blended and pour into the cooled pre-baked crust.
3. Arrange the raspberries in a single layer on top of the cream/egg mixture.
4. Position in the center of the oven and bake just until the cream filling begins to set, about 15 minutes. Note that because I used half and half, mine took a little longer to set, about 5 minutes more.
5. Sprinkle with the confectioners’ sugar and allow to cool before serving.
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Oh wow, you are really trying to ruin my end-of-summer diet arent you?
This looks absolutely amazing and sooo delicious. Have a great trip!
Thanks, Amanda!
Oh my, this looks so good! I have been making really similar tart this summer with ricotta cheese filling. It truly is so simple but impressive!
Ooh, a ricotta cheese filling is a great idea. Must try that soon!
Ok, I was heading to bed after a DVD-date night with the hubby (watched Green Zone) and was getting ready to shutdown my laptop but saw your post via email and I couldn’t resist… What can I say – the tart is absolutely beautiful. I’ve been so lazy that I doubt I’ll ever get around to making this but I am so envious that you got to eat this!
Safe travels and hope you have a great wknd!
Hi Judy! It was so easy, that’s why I did it.
The food processor did all the work for the dough!
How beautiful! Just need a nice scoop of ice cream!
Wow…this is gorgeous!
Utterly simple perfection. GREG
Stunning summer tart! I bet the creme fraiche is wonderful with the tang and creaminess. Enjoy your destination – I am sure it is somewhere spectacular.
Thanks! Absolutely right, Lisa–the contrast worked here.
I love tarts because they are usually pretty simple and very pretty- people always seem to be impressed by a good looking tart
I’m with you on the raspberries though- they definitely don’t keep as well as the others…I always freeze them for baking anyway! ha
Evan, you’re right. I usually have frozen mixed berries for other things. Very convenient!
Looks delicious!
I will never grow tired of these lovely tarts…this looks like summer perfection! Have a good and safe trip!
Thanks, Monet!
I can never, ever get tired of tarts… so by all means, please keep sharing!
Love how the red of the raspberries just pops against the custard filling… it’s almost too pretty to eat, and I can’t believe how easy the recipe is. Definitely saving this one for next year’s raspberry crop.
Hi Isabelle! I couldn’t believe how easy this was, too. I just had to try it! Thanks!
Who could EVER get tired of tarts? Really…
It looks so scrumptious, I know where my next round of berries are going!
Thanks, Sommer!
A gorgeous tart!
I will never get tired of tarts! Especially if they are all like yours! I will have to try one with blueberris soon…they keep staring at me when I enter the groceries
Sara, I like the sound of a blueberry tart. I keep meaning to make a pie but never have the time. Thanks!
I’ve never made a tart before, but for this, I may have to try. Looks great!
Thanks, Dana!
I love tarts and don’t make nearly enough of them. I actually just ordered a new mini tart pan from Amazon and might have to break it in with this recipe!
Oh, that would work great, Kim. I have a few 4 or 5 inch tart pans, too, and I’ve been trying to figure out what to make withe them! Thanks!
Gorgeous tart!
I don’t buy raspberries as often for the same reason that you do, even though I do love them. I think it has to do with their mushiness?
Roxan, they are a little on the soft side, aren’t they?
But they were great with this tart, I must say. Thanks!
I make this all the time, it’s a family FAVORITE! I also tried using peaches, strawberries… etc. The raspberry is the best. There is a similar recipe on Martha Stewart.com under custard pies…
Vicky, thanks for the tip, good to know. Glad to hear that the the raspberries are a top choice for this recipe.
What a gorgeous tart and so simple to make. I am sure to try this. (I hope your tart pan bottom turns up, I love seeing all the tarts you bake!)
Enjoy your trip, Happy Anniversary!
Caroline, I was reunited with my tart pan the next day–I was so relieved!
Thanks for the greetings!
Pretty!
So lovely! I love raspberries and this is definitely a must-try!! And by the way, I heard somewhere in the grapevine that it’s your wedding anniversary! Congratulations! More years to come!
Jun
You are right, Jun, thanks so much!
Oh la la la la! I LOVE this! I’ve made a similar style of French tart with Pears, peaches and apples before but never with raspberries and the contrast in colours looks so fetching. I can just taste the creamy with the tart bright raspberries. I’ll be making this with the last bits of raspberries I can find around here. Thanks!
Oh, good, Tami! We’ll switch because an apple tart is next on my list.
Love the color of the raspberries against the creamy yellow background, so pretty. I’m sure it tasted good. In my humble opinion one can never post too many tart recipes because there are just too many good ones to try, why deny yourself this simple pleasure in life and the rest of us who look forward to your posts, if only we could arrange to have slices of these tarts delivered to our doorsteps!
Thanks, Patty! I ended up taking a good portion of it to the office so as not to devour it all at home. It was so easy to eat.
Tire of tarts? Never.
This one might (just might) be my favorite of the three. Beautiful, I can just see the creaminess of the custard and the crunch of the crust! I want some with my afternoon coffee!
Have a safe and fun trip!
Thanks, Liren.
I bet it would have been even better with the cream instead of my substitution but I was still happy.
Will share our trip if I can snap some good pictures, thanks!
Gorgeous!!! I am trying to pick up on my pastry making skills. Thanks for the post!
Looks so lovely and fresh. Screams summer! Thanks.
Not making my life easier over here especially now that there is tart dough and raspberries in the fridge. My mom was whining about me not making her a sweet tart for dinner, too. Anyway, I love simple desserts like this–they just highlight the flavors and are so pure and perfect.
Have a great vacay!
Well then you have no excuse to not make this for your mother, Missy!
Thanks!
oh, I think is almost impossible to get tired of such cuties like this tart.
Oh my… I’ve been thinking I should make a tart (since I never have) and this looks like the one to make. Looks delicious!
what a beautiful tart!!! Congratulation on the top 9!!
Thanks, Chef Dennis!
So very gorgeous! I am going to bookmark this and make it very soon! If your tarts are beautiful like this one, I say keep them coming!
Thanks, Nadia!
looks delicious
Looks delicious! Congrats on making to Top9.
I don’t think I could ever tire of tarts. This one is so pretty and I’m sure it is as light and satisfying as it looks.
Beautiful tart…just picture perfect and seasonally befitting. You’ve inspired me…I need to try making a tart! Congratulations on the FB Top 9 today.
Have a great weekend and safe trip!
Cristina, thanks so much. I’ve inspired you? Wow, it’s ALWAYS the other way around.
love raspberries so this tart has my name all over it!
Incredible snaps, I can just look at the pictures and keep drooling. Very colorful and mouth watering!
The tart is beautiful and sounds delicious!
This is a beautiful tart. I hope you took some with you on vacation!
Beautiful tart…so elegantly presented…looks so yummie!
Jean, I finally had the chance to make this tart last weekend during a lakehouse getaway and it was DELICIOUS! Simple and scrumptious. Not a piece was leftover! Thanks for sharing such a great recipe.
Stella, that’s awesome! Thanks for trying it out and I’m so glad that you liked the recipe.