Raspberry Tart

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz puff pastry
  • 1lb raspberries
  • 6oz caster sugar
  • 3 large eggs


    Line an eight-inch pie plate with the pastry. Mix the raspberries with half the sugar and put them in the pastry case. Beat the eggs roughly with the remaining sugar and pour over the fruit. Bake at 375°F, 190°C, gas mark 5 for thirty minutes.