16-9: Raspberry Tart

Here’s a simple dessert that’s easy for a dinner, gift, or even just a snack. 16-9: Raspberry Tart is exactly what it sounds like–pie crust in a tart pan filled with raspberry preserves and topped with bits of dough. Simply Delicious uses a simple drop method for the dough topping, but I think we can do better than that. 🌟

16-9 Raspberry Tart
Why did anyone think that amorphous blobs of dough were an acceptable tart topping? ¯_(ツ)_/¯

16-9 Raspberry Tart1
Not much to this one–it’s essentially pâte brisée with fruit filling.

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Ingredients. I chose to use graham cracker crumbs instead of bread crumbs–I don’t know if graham cracker crumbs didn’t exist as a thing back in the 1980s, but I think they make a more appropriate component than regular bread crumbs, especially for a sweet dessert. I went with raspberry pie filling instead of preserves–the price was better and its purpose in this recipe is literally what it exists for.

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Butter and sugar in the stand mixer to be creamed.

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Added in the egg that I forgot to include in the original ingredients picture.

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Despite my lazy inclinations, I actually did sift the flour and baking powder together for this–usually I just throw it all into the mixer without even bothering.

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Dough ball–usually they tell you to chill it for a bit after making it, but this recipe did not.

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Pressed most of it into the tart pan with the tart tamper, but realized at this point that I had forgotten to put the crumbs at the bottom. I pulled the dough back out (springform pans make that much easier), put the crumbs down, and re-pressed the dough back into the pan. The ½ cup or so that the recipe asks you to reserve for topping can be seen in the background.

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The recipe only asks for 8 oz. (1 cup) of preserves as filling, but I got a little crazy and used all 24 oz. (2 full cans) of raspberry filling that I purchased. SO MUCH FILLING.

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I rolled out my dough ball and cut pieces out with some star cutters I got for Christmas a year or two ago–I thought that it would look a lot neater than just blobs.

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After baking. I let it cool completely and then pulled it out of the pan. I wrapped it loosely with some plastic wrap and brought it to my folks’ house for a Sunday treat. I never actually ended up getting a piece of it (big rainstorm chased us back home early–California’s having a LOT of rain this year), but I heard it was delicious.

Grade: A-

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