The raspberry season is now in full swing! Since I love fruit tarts, I’ve been trying as many iterations of raspberry tarts as I can:-) Here’s one I particularly liked.


The recipe is from a French magazine called Pâtisseries et compagnie and is a creation of Guy Krenzer, a pastry chef at the Lenôtre Baking school.


This raspberry tart is really really nice and looks stunning. The jam really helps the raspberry tart pop and the shortcrust pastry is quite crumbly and melt-in-the-mouth and works really well with all the other components of the raspberry tart.


Raspberry tart (Lenôtre)
Prep time
Cook time
Serves: 4
For the sweet shortcrust pastry:
  • 125g flour
  • 90g butter
  • 30g icing sugar
  • 30g ground almonds
  • 1 egg yolk
  • 1 pinch of salt
For the crème pâtissière:
  • 80g milk
  • ¼ of a vanilla pod
  • 20 g sugar
  • 1 tsp flour
  • 1 tsp cornstarch (Maïzena)
  • 1 egg yolk
  • 5 g butter
For the almond cream:
  • 50 g butter
  • 50 g powdered almonds
  • 50 g icing sugar
  • 1 egg yolk
  • 1 tsp cornstarch (Maïzena)
  • 1 tsp dark rum
  • 80 g crème pâtissière
For the garnish:
  • 50 g raspberry jam
  • 400 g de fresh raspberries
  • icing sugar (for decoration)
For the sweet shortcrust pastry:
  1. In a bowl, mix the butter previously cut up into squares and the icing sugar, then add the ground almonds, the salt, the flour and the egg yolk. Mix slightly without over beating. Let rest in the fridge for at least 1h or until the dough has the right consistency.
  2. Roll out the dough (it should be about 3 mm thick) and place the dough in the 22cm tart tin. Chill the dough for another 30min.
For the crème pâtissière:
  1. Bring the milk, 10g of sugar and the vanilla pod to the boil.
  2. In a separate bowl, mix the egg yolk in a bowl with the remaining sugar, flour and corn starch.
  3. Pour the milk over the egg mix, mix well, put back on the hob and keep cooking for 1 min after the mix thickens. Let cool and reserve.
For the almond cream:
  1. Mix the butter with the icing sugar, then add the ground almonds and the corn starch. Once combined add the egg yolk, the rum and the crème pâtissière.
  2. Pour the almond cream into the shortcrust pastry shell and bake for 35-40 min at 170°C. Let cool.
Assembling the tart:
  1. Add a layer of raspberry jam on top of the baked almond cream, then place each raspberry one by one, facing down, next to each other. Create a nice circular pattern and place the raspberries as close as possible to each other - this will really make the raspberry tart look very sophisticated!
  2. Sprinkle with icing sugar shortly before serving.
The almond cream will be baked with the crust before adding the fresh raspberries - this will add a nice texture/flavour to the raspberry tart.

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