Raspberry Tart With a Kiss of Honey

A traditional French fruit tart, with honey in the glaze to make it even more delicious..


For the crust:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sugar
  • 1 tablespoon vanilla
  • 2 egg yolks
  • 1 1/2 cups flour
  • 1/4 teaspoon salt

For the pasty cream:

  • 2 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup milk
  • pinch salt
  • 1 teaspoon vanilla
  • 2 tablespoons butter

For the filling:

  • 12 ounces fresh raspberries
  • 1/2 cup fruit juice (raspberry or apple)
  • 1 tablespoon cornstarch
  • 1/4 cup honey


For the crust:

  • Cream the butter and sugar.
  • Add egg yolks and vanilla, blend well.
  • Add flour and salt and blend until the dough just comes together.
  • Form into a disc, wrap in plastic, and chill in refrigerator for 1 hour.
  • Roll out dough and place in a 10 inch, two-piece tart pan (flat, round base with removable fluted side ring). This cookie type dough is very easy to work with so you can patch and press as much as needed.
  • Trim excess pastry dough and prick bottom with a fork.
  • Bake in a 400 degree oven until golden brown (12 to 14 minutes).
  • Remove from oven, and place on rack to cool.

For the pastry cream:

  • In a medium sauce pan, whisk together the egg yolks, sugar, cornstarch, salt and milk until completely blended.
  • Over medium-low heat, continue to stir with whisk until the cream is fully thickened.
  • Remove from heat and whisk in the vanilla and butter until fully blended.
  • Allow to cool until lukewarm, and then spread the cream in an even layer inside the pastry crust.
  • Fully cool the crust and cream at room temperature.

For the filling:

  • Whisk cornstarch and juice in a small sauce pan until fully dissolved.
  • Place pan over medium heat; cook and stir until the mixture comes to a boil.
  • Remove from heat and let cool 10 minutes or so before adding the honey; whisk to blend.
  • Allow the glaze to fully cool before continuing (an ice bath will speed up cooling).
  • Starting in the middle of the tart pan, arrange fresh raspberries over the pastry cream in concentric circles until surface of pastry cream is fully covered.
  • Using a pastry brush, brush on the juice & honey glaze, lightly covering all of the fruit.
  • Chill in refrigerator for at least 1 hour before serving.

Leave a comment

Comments have to be approved before showing up.