Fresh Raspberry and Redcurrant Tart

During the summer I am always making these glossy, succulent tarts with fresh summer fruit. They are quick and easy to make and always look beautiful. Every crumb is eaten up with great enthusiasm.


    For the Pastry

  • 8 oz plain flour (225 g)
  • 1 tablespoon icing sugar
  • 4 oz butter or margarine (110 g)
  • 2 oz lard (50 g)
  • 1 egg yolk and a little cold water to bind
  • pinch of salt

For the Filling

  • ¾ fresh raspberries (350 g)
  • ½ lb fresh redcurrants (225 g)
  • redcurrant jelly to glaze


Make the pastry by rubbing together the flour, icing sugar, salt and the fat with your fingertips until it is like breadcrumbs. Mix in the egg yolk and a little cold water with a knife until the mixture just sticks together. Gather into a ball and cool in the fridge for half an hour or more. Heat the oven to Gas 6 (400°F/200°C). Butter a shallow 9 in (23 cm) flan dish. Roll out pastry and line the flan dish with it. Put a piece of greaseproof or foil on top filled with dried beans or rice and bake ‘blind’ for about 20 minutes. Take out, lift off the foil and the beans. When cool arrange the raspberries and redcurrants in the flan case. Gently melt about ½ lb redcurrant jelly (225 g) in a saucepan and spoon over the raspberries so that they are all glazed. Cool and eat the same day if possible.


Fill with firm dry strawberries cut in half and arranged neatly. Glaze with redcurrant jelly.

Fill with stoned fresh cherries and glaze with redcurrant jelly. Fill with thinly sliced, neatly arrange fresh peaches and glaze with apple or crab apple jelly.

A few fresh redcurrants, if available, among the peach slices add a very complementary sharp flavour and look lovely.

When little green seedless grapes are in season they make a very pretty and fresh tasting filling to a tart. Lime marmalade for the glazing gives a good combination of taste and is the right colour.