Yesterday, August 11th, was National Raspberry Tart Day. It follows on the heels of National Raspberry Cake Day (July 31st), National Raspberry Pie Day (August 1st) and National Raspberries & Cream Day (August 7th).
We celebrated with a homemade raspberry tart. It took fewer than 20 minutes. Thanks go to our dear friend Carol, who taught us the too-good-to-be-so-easy recipe below, many years ago.
All you need is a shortbread crust, raspberries and a jar of apple jelly. The jelly is melted into a light coat of glaze, which not only adds shine but keeps the fruit from drying out
Prep time is 15 minutes to make and bake the crust, plus cooling time and 5 more minutes fill the crust with fruit and brush the fruit with melted jelly.
It’s one of our go-to desserts, whenever we need something quick and impressive.
WHAT ABOUT TARTLETS?
There’s actually an even faster way to celebrate: Make tartlets (individual tarts). Buy pre-made tart shells and fill them with fruit curd, jam or preserves (the difference).
It’s hard to find buttery shells ready-made. Our favorite is Clearbrook Farms bite-size mini tartlet shells. If you buy a brand that you think isn’t great for dessert, you can fill the shells with chicken salad or other savory food, from scrambled eggs to Seafood Newburg.
But just get out the butter and make your own shell. Show off the fresh fruits as they deserve.
USE BERRIES OR STONE FRUITS IN THIS RECIPE
You can make this recipe with soft fruit, such as berries and ripe stone fruits (nectarines, peaches, plums, etc.).
Other fruits, like apples and pears, need to be baked to become soft enough for pastries.
You can mix different fruits together in whatever artistic combinations you like.
If you don’t already have a tart pan, buy a good one. Cheaper ones can be flimsy and rust-prone. The pan will serve you for the rest of your life, for tarts, quiches, and as an extra pie pan in a pinch.
Buy a large pan: 10 to 12 inches.
If you don’t have or want a tart pan, you can use a pie pan, but it won’t have the classic shape: straight sides and a perfect fluted crust.
TART PAN TIPS
CHECK OUT THE THE DIFFERENCESBETWEEN PIES & TARTS.
RECIPE: EASIEST TART FOR BERRIES & STONE FRUITS
2 pints (4 cups) berries or equivalent sliced stone fruit, plus extra*
1 jar apple jelly
1 cup (2 sticks) salted butter, softened
2 cups all-purpose flour
½ cup confectioner’s sugar
For The Crust
Filling base: almond cream (frangipane—recipe) or pastry cream (crème pâtissiére) recipe
Cream cheese filling (†recipe below)
Garnish: chopped pistachios, crème fraîche or mascarpone
 An easy raspberry tart from Lottie And Doof. A tart pan has a removable bottom to show off the fluted edges of the crust.  Another easy way: make tartlets (individual portions) with fruit curd. You can buy both the shells and the curd, but here’s the recipe from from-scratch recipeSnixyKitchen.com.  This tartlet from Ostyeria Morini in New York City is served à la mode.  Versatile apple jelly makes a delicious fruit glaze (photo courtesy Smucker’s).