Raspberry Tarts have to be the most popular tart in our home. Maybe it’s the vibrant pop of red from those glossy raspberries or that neat swirl of fresh cream perched on top like a little edible crown. Whatever it is, this dessert never fails to turn heads at the table. And the best part? It’s one of those lovely little treats that feel fancy without needing hours of faffing about in the kitchen — my kind of dessert.
I love making individual Raspberry Tarts, especially when we’ve got friends or family over for lunch or afternoon tea. There’s something special about handing each guest their own personal tart, no slicing, no mess, just pure pastry perfection on a little plate. These raspberry tarts bring a good balance of textures and flavours: crisp pastry, soft almond filling, juicy berries, and that dreamy swirl of cream to finish it all off.
The base starts with a classic shortcrust pastry. Nothing overly complicated, just that buttery, crumbly goodness that holds everything together. I like mine thin enough to be delicate but sturdy enough to pick up with your fingers — essential for proper garden party etiquette, if you ask me. Sometimes I bake the pastry cases the day before, which saves time and lets me focus on the fun bits when it’s time to assemble.
The filling is where the magic happens — almond cream, or frangipane as the posh chefs call it. It sounds fancy, but it’s just a lovely mixture of ground almonds, butter, sugar, and eggs. Once baked, it puffs up gently, turning golden and nutty with a slightly soft centre. I think the almond flavour is what really sets this tart apart from your average fruit tart. It’s rich without being heavy, sweet but not cloying, and it pairs beautifully with the tartness of fresh raspberries.
Speaking of raspberries, they’re the real stars of the show here. There’s something about their bright, juicy tang that cuts through the richness of the almond filling perfectly. Plus, they look so pretty all lined up on top of the tart. I always try to pick the plumpest, most vibrant berries I can find — bonus points if they come straight from the garden or a local market. You can pile them on neatly in circles or go for a more rustic scatter — both look lovely.
Now, let’s talk about that cream swirl. It’s such a simple touch, but it makes these little tarts look like they’ve come straight from a fancy pâtisserie. A dollop of lightly whipped cream, piped or spooned onto the berries, adds a creamy contrast to the tangy fruit. Finally, I top it all off with a single raspberry and a fresh mint leaf — the finishing flourish. The mint isn’t just for looks either; that fresh hint of green lifts the whole tart and makes it feel summery and bright.
I’ll be honest — these Raspberry Tarts rarely last long once they hit the table. Whether it’s a garden tea, a family celebration, or just a quiet treat after dinner, they disappear in no time. And I reckon that’s the biggest compliment a home baker can get. They’re little bites of sunshine, crisp pastry, nutty almond, juicy fruit, and cool cream — all wrapped up in one picture-perfect tart. What more could you want?
Raspberry Tarts
Ingredients
Pastry Ingredients:
- 200 g plain flour
- 100 g unsalted butter cold and cubed
- 50 g icing sugar
- 1 large egg free range yolk only
- 2-3 tbsp cold water
Almond Cream Filling (Frangipane) Ingredients:
- 100 g unsalted butter softened
- 100 g caster sugar
- 2 large eggs free range
- 100 g ground almonds
- 1 tbsp plain flour
- ½ tsp almond extract
Topping Ingredients:
- 200 g fresh raspberries
- 150 ml double cream lightly whipped
- 6 small mint leaves
- Icing sugar for dusting
Instructions
Make the Pastry:
- In a bowl, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs.200 g plain flour, 100 g unsalted butter, 50 g icing sugar
- Add the egg yolk and 2 tablespoons of cold water, bringing it together to form a dough. If needed, add a little extra water.1 large egg, 2-3 tbsp cold water
- Wrap in cling film and chill in the fridge for 20 minutes.
Prepare the Tart Cases:
- Roll out the pastry on a lightly floured surface to about 3mm thickness.
- Line six small tart tins (around 10cm diameter) with the pastry, trimming the edges.
- Prick the bases with a fork and chill again while making the filling.
Make the Almond Cream (Frangipane):
- Cream the softened butter and sugar together until light and fluffy.100 g unsalted butter, 100 g caster sugar
- Beat in the eggs one at a time, then stir in the ground almonds, flour and almond extract if using.2 large eggs, 100 g ground almonds, 1 tbsp plain flour, ½ tsp almond extract
Bake the Tarts:
- Preheat the oven to 180°C (160°C fan) or 350°F.
- Spoon the almond cream filling evenly into the pastry cases, smoothing the tops.
- Bake for 20-25 minutes or until the filling is golden and set.
- Cool completely before decorating.
Assemble the Tarts:
- Arrange fresh raspberries on top of each tart.200 g fresh raspberries
- Pipe or spoon a small swirl of whipped cream in the centre.150 ml double cream
- Finish with a single raspberry and a mint leaf on top.6 small mint leaves
- Dust lightly with icing sugar if desired.Icing sugar
19 comments
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tried topping mine with a mix of raspberries and blueberries — delicious.
I tried these for dessert and everyone loved them
Such a gorgeous dessert — they taste as good as they look. The almond filling is my favourite part, and the cream on top just finishes them off perfectly.
Absolutely stunning little tarts
I’ve always been nervous about pastry but this recipe was really straightforward.
My tarts turned out perfectly golden and held their shape. The raspberries on top made them look so elegant.
Can’t recommend these enough.
They’re rich, fruity, and have that perfect balance of textures. Will definitely make them again with blackberries next time.
They disappeared very quickly.
These tarts were an absolute hit at my friend’s baby shower. They look so pretty with the cream swirl and little mint leaf. I used strawberries as well and they worked beautifully.
I made these for my mum’s birthday tea and she was over the moon.
I love how the fresh raspberries cut through the sweetness. Perfect with a cup of tea.
Such a lovely dessert — they look like something from a fancy bakery but they’re surprisingly easy to make.
The almond filling is so soft and nutty, and it goes beautifully with the sharp raspberries.
The pastry is crisp and buttery, the filling is moist, and the fresh fruit makes them feel light and summery. Five stars from me.
These Raspberry Tarts look like they belong in a café window! I love how fresh and vibrant they are, and the almond cream gives them a lovely depth of flavour.
The almond cream filling is incredible — so rich without being heavy.
The combination of crisp pastry and juicy raspberries is spot on. Will definitely make again and again.