Baked raspberry tart with basil

Crisp pastry, hot raspberries and light sponge soaked in sweet basil syrup make a fruity, beauty of a tart from Eric Lanlard
By Eric Lanlard
Baked raspberry tart with basil
  • Rating:
  • Serves: 8
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus infusing
  • Effort: easy


For the basil syrup

  • 250 ml water
  • 250 g caster sugar
  • 6 basil

For the tart

  • 20 cm plain sponge cakes
  • 20 cm shortcrust pastry tart cases
  • 5 tbsp raspberry jam
  • 1 kg raspberries


1. To make the basil syrup, heat the water and sugar together in a saucepan until it reaches boiling point. Add the basil and leave to infuse for as long as possible. This can be done over night. 2. Set the oven to 200°C/gas 6. Cut the sponge cake in half, horizontally across the centre. 3. Spread one half with raspberry preserve and place it upside down into the pastry shell. 4. Remove the basil leaves from the syrup and spoon the syrup over the sponge until it is evenly soaked. 5. Cover the tart with the raspberries and bake for 15 minutes until the raspberries are hot and oozing juice. Serve immediately.

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