Lots of frozen raspberries must mean it’s time for… tart.
When I tried to get something out of the freezer earlier this week and almost caused an avalanche I decided it was time for a freezer clean-out and reorg. In doing so, I discovered I had 6 bags of frozen raspberries. What?! Seeing as how freezer space is valuable real estate, I immediately began thinking how I could use up this abundance. Most recipes I came across either wanted fresh raspberries, or required such a tiny amount of berries (1/2 cup was average) that they weren’t going to do much to reduce my overflow. Now some people would be content to just get a few containers of yogurt and have smoothies for a week. But not me. I was determined to bake something that would be a treat and use up raspberries at the same time. So I thought “oh! a tart with a raspberry filling!” and began looking for a recipe for said item. Would you believe I could not find one single recipe for a berry tart with a jam-like filling made from whole berries? Not one! Plus, 9 out of 10 recipes had crusts that were so fussy that it just didn’t seem worth it to spend that much time in the kitchen and do that many dishes for something that was originally calculated to free up freezer space.
So instead I rolled up my sleeves, put on my game face, and began to get creative. Using a loose adaptation of: a recipe for raspberry cake filling, a super-easy tart crust recipe pulled from Epicurious, and method and presentation from Smitten Kitchen, I made a what promises to be a very tasty tart. Oh, and it was very easy. Maybe not as easy as just using jam (which is apparently pretty popular) but better, in my opinion, for several reasons. First, because this started with whole fruit, I can pretend it is healthier. Second, it allowed me to control the sweetness of the filling, which I dialed down from your normal jam sweet. Third, and I may be the only person here, I don’t strain my raspberries. I like the seeds. So doing it myself allows me to keep those in there, since almost all jams are seedless. So, here you are: my easy-not-jam-raspberry tart.
Crust: (these measurements are weird because I used an existing tart ingredient list but wanted half-again as much. But it worked out perfect for my 9-inch pan.)
- 11 tablespoons unsalted butter, melted
- 1/2 cup plus 1 Tbsp granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups plus 2 tablespoon all purpose flour
- Pinch of salt
- 4 cups frozen (or fresh would be fine, if you have those you need to use up) raspberries
- 1/2 cup granulated sugar (you could use more here if you like it more sweet, but I’d taste it first)
- a scant 3 tablespoons cornstarch, dissolved in an equal amount of cold water