Raspberry Tart

Janet Brinkworth's fruity raspberry tart has a distinctive almond flavour enhanced by a splash of Amaretto
By Janet Brinkworth
Raspberry Tart
  • Rating:
  • Serves: 4-6
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 500 g sweet ready-made shortcrust pastry
  • 150 g raspberries

For the filling

  • 2 egg yolks
  • 4 tbsp caster sugar
  • 200 ml double cream
  • 100 g sponge biscuits
  • 3 tbsp amaretto (almond liqueur), such as Amaretto


1. Preheat the oven to 180C/gas 4.

2. On a floured surface, roll the shortcrust pastry to a 28cm diameter circle, 5mm thick. Use to line the base and sides of a 23cm spring-form cake tin, letting any extra pastry overhang the edges

3. Combine the egg yolks and caster sugar in a bowl and whisk until light in colour. Pour in the cream and continue to whisk for a further minute. Crumble in the sponge biscuits and add the almond liqueur.

4. Pour the filling into the pastry-lined tin, and scatter the raspberries over the top. Pull the sides of the pastry over the top of the filling, leaving a gap in the middle with the raspberries exposed.

5. Cook for 35-40 minutes, until the filling is firm to the touch and the pastry, golden. Leave the tart to cool slightly before removing from the tin. Serve warm.

Rate This Recipe