Fresh Raspberry Tart

This fresh Raspberry Tart will become your new favorite summer treat! Super easy to make, just a little bit sweet, and loaded with fresh fruit, these tarts are perfect for picnics, barbecues, and parties!

– 1-1/4 cups butter softened – 1/2 cup sugar – 1 tsp vanilla – pinch of salt – 2 cups flour

Shortbread Crust

Mix ingredients until the dough comes together.

Press the dough into the bottom and up a little bit of the sides of a 13×9 inch baking dish or 9- inch tart pan. Bake crust for 17-18 minutes.

– 3 cups of rinsed & dried fresh raspberries – 1/2 cup sugar – 1 tsp fresh squeezed lemon juice – 5 oz fresh raspberries for topping

Raspberry Sauce

Use a food processor or blender and puree the berries. Then use a fine-mesh sieve over a medium saucepan and press the berry puree through with a spoon, straining away seeds.

Bring to a boil until the color is bright and the sauce is reduced by half, remove from heat and let cool.

– 1/2 cup 1 stick salted butter softened – 8 oz cream cheese softened – 4-5 cups powdered sugar – 2 tsp vanilla extract

Filling Ingredients

Cream together ingredients until it is the consistency that you want.  Spread 2/3 of the filling mixture to the bottom of the cooled crust.

Then spread cooled raspberry sauce over top of the filling layer and smooth. Place raspberries, some whole and some halved, in a half-moon shape on the tart.

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