Rustic Raspberry Tart

Happy Weekend to you all! This weekend we celebrate special birthdays in our family one of them being my Dad. Lately, I’ve been gifting desserts because you can say so much through food 🙂 You can express your love to someone by baking them a favorite dessert or bringing sunshine to a friend with a special treat. In our family Food=Love, we gather all 18 of us (I forgot to mention I’m one of 6..) kids crawling under tables, babies crying, laughter and love fill any room we are in.

I wanted to share with you this delicious and easy tart (not a pie) recipe. It is great for those who love sweets (who doesn’t??) This recipe will not disappoint. Unlike difficult pie crust this easy tart recipe will yield buttery, flaky crust that melts in your mouth. Use your favorite jam and its delicious. I made this for my family the other night and my husband was taken back to his childhood. He said it reminded him of a pastry from Germany called Ochsenaugen.

Now, this is not what I made for my Dad ( I will post after his birthday) but I wanted to share this with you. I hope you can add it to your “go-to” recipe for desserts. Since the holiday season is at bay this is also a great recipe to have on tab!

I hope you enjoy this quick post and I will see you next week! I hope your weekend is filled with warmth from the sun and the love of your family.

Once butter and sugar are creamed, add egg
Gradually add flour/spice mix
A little splash of milk
Press refrigerated dough into a pie dish and bake 15-20 mins
Roll out remaining dough and cut lattice
Once crust is cooled, spread jam
Cover with lattice
trim lattice to fit with a knife
Brush egg/water wash on lattice
Bake another 30-40 mins
Golden brown beauty!!


Printable recipe below!


The Guiding Spoon

Rustic Raspberry Tart

  • Servings: 8
  • Difficulty: easy
  • Print

Credit: theguidingspoon


  • 1 egg
  • 3 cups of all purpose flour
  • 2 cups of cubed cold butter
  • 1 cup of sugar
  • 1 tsp of milk
  • 1/2 tsp of cinnamon
  • 1/4 tsp of nutmeg
  • 1 egg beaten with 1/2 tsp of water (for egg wash)
  • Raspberry jam or can of pureed raspberry


  1. Cream butter and sugar on low speed in a mixer. Add egg and beat on low speed.
  2. Add cinnamon and nutmeg to flour and stir well.
  3. Gradually add flour mixture on low speed and 1 tsp of milk until blended.
  4. Divide dough in half, form into balls, cover with plastic wrap and refrigerate 30 mins-60 minutes (the longer the better- its easier to cut lattice)
  5. Butter a pie dish and set aside.
  6. Place one of the dough halves into the dish and flatten on bottom and up sides (if you have enough for sides) until 1 to 1/2 inch thick.
  7. Preheat over to 450 and bake tart crust for 15- 20 minutes or until it feels firm.
  8. While baking, roll out second portion of dough and cut lattice to cover pie. Drape lattice in a crisscross pattern (to fit inside) and trim excess with a butter knife.
  9. Once cooled, spread jam and cover with lattice. Brush egg/water mixture on the lattice and Bake at 350 for 30-45 minutes until bubbly or crust is golden brown. Baking time can vary.
  10. Let cool and serve!

Recipe notes & tips:

  1. Use your favorite jam!
  2. Tart gets better with age- 3 days after baking its even better! You can bake it ahead!


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