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.
 
TART PAN TIPS

 
CHECK OUT THE THE DIFFERENCESBETWEEN PIES & TARTS.
 
RECIPE: EASIEST TART FOR BERRIES & STONE FRUITS

Ingredients

 
For The Crust

 
Optional

[1] An easy raspberry tart from Lottie And Doof. A tart pan has a removable bottom to show off the fluted edges of the crust. [2] 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. [3] This tartlet from Ostyeria Morini in New York City is served à la mode. [4] Versatile apple jelly makes a delicious fruit glaze (photo courtesy Smucker’s).

 
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* Because different diameter pans require different amounts of fruit, buy an extra pint or pound “just in case.” You can serve it to guests who avoid baked desserts, or enjoy it yourself tomorrow.

†Combine 8 ounces of softened cream cheese with 1/3 cup sugar and 1 teaspoon vanilla extract.

[1] You can fill tartlets or mini tartlets with jam (photo courtesy King Arthur Flour). [2] Mini tartlets filled with lemon curd (photo courtesy Aida Mollenkamp).

1. WASH the berries and pat dry gently with paper towels; use fresh paper towels to further drain; set aside. If using stone fruit, slice, skin on, and place in a bowl.

2. PREHEAT the oven to 350°F. Combine the crust ingredients and press the dough into a tart pan. Bake it for 12-15 minutes, until light golden brown (not beige). Remove from oven and allow to cool completely. When it reaches room temperature…

3. FILL the crust. If using an optional base (cream cheese, pastry cream, etc.), use a spatula to fill the bottom of the crust. Then set the fruit in concentric circles or other attractive pattern.

4. MAKE the glaze. Melt the apple jelly and use a pastry brush to brush it over the fruit.
 
TARTS, TARTLETS & MINI TARTS: THE DIFFERENCE