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Raspberry tart, decadent and delicious

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Raspberry plants are very easy to grow in most areas of the United States. Just think what you could do with the harvest, including this delicious raspberry tart.

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Raspberry tart


2 ½ cups all-purpose flour

½ teaspoon salt

1 cup butter

¾ cup granulated sugar

1 teaspoon vanilla extract


3 cups raspberries, fresh or frozen

¼ cup seedless raspberry jelly melted and cooled slightly

¼ cup granulated sugar


  • Preheat the oven to 350°F.
  • Lightly butter or spray 10” spring form pan.
  • Whisk flour and salt together.
  • Using a stand mixer with the paddle attachment, beat butter and sugar together on medium speed for about 3 minutes, until creamy and light in color.
  • Beat in the vanilla extract.
  • Reduce speed to low, add flour mixture and stop mixing when the ingredients are fully incorporated but the dough is still crumbly.
  • Set aside 1 ½ cups of the dough and refrigerate.
  • Sprinkle the remaining dough onto the prepared pan, evenly distributed.
  • Bring the dough slightly up the sides of the pan, and then press it onto the pan to hold it in place.
  • Prick the dough with a fork, and then bake for 25 minutes or until light golden brown.
  • Remove the pan from the oven.
  • Distribute the raspberries over the crust, drizzle with melted raspberry jelly then sprinkle with the sugar.
  • Sprinkle the remaining 1 cup of dough over the filling.
  • Bake for 40-50 minutes or until the berries collapse and the topping is light golden brown.
  • Cool tart on a wire rack at least 1 hour before removing it from the pan.


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