[1] A raspberry tart baked in a rectangular pan. (photo #1 and #2 and Recipe #1 © Betty Crocker).

[2] It’s easy to make the almond cookie crust by adding chopped almonds to the mix.

[3] Be sure to buy extra for nibbling (photo © Good Eggs).

It’s really easy to make a basic fruit tart with just a pastry shell, the fruit, and currant jelly for glazing.

More complex recipes have a filling of cheese, custard, or pastry cream. This recipe from Betty Crocker uses cream cheese—and doesn’t require a special tart pan.

It takes just 20 minutes to prepare. It takes a shortcut, using a cookie mix for the crust; but you can make a classic, buttery pâte brisée (short pastry) just as easily with the recipe below.

> The difference between pies and tarts.

> The different types of pies and tarts.

> Recipe: Raspberry Cream Pie or Tart.

> Recipe: Fruit Tart with Lemon Mascarpone Filling.
 
 
RECIPE #1: EASY RASPBERRY TART

Ingredients For The Crust

 
Ingredients For Topping and Glaze

 
Preparation
 
1. HEAT oven to 350°F. Spray a 15 x 10 x 1-inch pan with cooking spray.

2. CUT butter into cookie mix in a large bowl, using a pastry dough blender or fork. until crumbly; stir in almonds. Press dough in the bottom of the pan and 1/2 inch up the sides.

3. BAKE 20 to 25 minutes or until the edges are light golden brown. Cool completely, about 1 hour. Meanwhile…

4. BEAT cream cheese and sugar in a small bowl with an electric mixer on medium speed, until well blended and smooth. Spread evenly over the cooled cookie crust. Top with raspberries.

5. COMBINE jelly and honey in a small microwavable bowl. Microwave uncovered on high for 20 to 30 seconds or until thin enough to glaze. Brush glaze over berries.

6. REFRIGERATE 2 hours. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining tarts. Makes 24 servings.
 

Pâte brisée (pot bree-ZAY), or short crust/shortcrust,* is a buttery tart crust with a crumbly texture. It is used for sweet and savory pies, tarts, and quiches. It can be made several days in advance and kept in the fridge, or frozen for a month.

Ingredients

Preparation

1. PULSE the flour, salt, and sugar in a food processor until combined. Add the butter and pulse for 15 seconds, until the ingredients resemble coarse meal.

2. ADD 1/4 cup ice water through the feed tube in a slow stream, until the dough just holds together when pinched (add remaining water as needed). Do not process for more than 30 seconds.

3. PLACE the dough on a work surface and gather it into a ball; divide the ball into two equal pieces, flatten it into a disk, and tightly wrap it in plastic. Refrigerate for 30-60 minutes.

4. PRESS into the tart pan, refrigerate or freeze for later use. Defrost in the fridge for several hours or overnight.

5. BAKE. Preheat oven to 350°F. Bake for 20 to 25 minutes or until the edges are light golden brown. Cool completely, about 1 hour before adding fruit.

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*Brisée actually is a participle of the French verb briser, which means to break, shatter or smash. We don’t know the origin, but inspired by the store of ganache, we like to think cookware was broken by whoever created the recipe.