raspberry tart

Raspberry Tart

I love being able to whip up a dessert at the last moment. It’s one of those skills that people are in awe of. But if you follow me on the regular, you know this is one of the things I am always trying to teach. When you keep a few items in your pantry, fridge or freezer, you are always ready.

This tart is one of those recipes. You can easily adapt it with whatever fruit and jam you have on hand or is seasonal. What are some things that you keep on hand for last minute guests?

raspberry tart
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Quick Raspberry Tart

This recipe comes together very quickly and is ideal for last minute guests.
Course: Endings
Cuisine: American
Keyword: jam, Peach, Tahini, Puff Pastry, raspberry, whipped cream


  • 1 9" tart pan with removable bottom


  • 16 ounces Heavy Whipping Cream
  • 1/3 cup Flavored Simple Syrup, you can use melted jam too
  • 3 pints Fresh Red Raspberries or other fresh berry
  • 1/4 cup Raspberry Jam, melted
  • 1 sheet Frozen Puff Pastry, thawed overnight in refrigerator


  • Preheat oven to 400°.
    Fit puff pastry into tart pan and poke all over with fork.
    Bake pastry for 12-15 minutes until light golden brown.
    Let cool completely.
  • In the bowl of a stand up mixer, fitted with whisk or using a hand mixer, whip cream until frothy.
    Add in simple syrup or jam and whip until stiff peaks form.
  • Smooth whipped cream into tart pan.
    Arrange berries in decorative arrangement on top of cream.
    Use melted jam and a pastry brush to glaze the berries.
    Serve immediately or chill until ready to serve.
    Garnish with fresh mint.

If you follow me, you can expect high-quality recipes, a wealth of tips from my years of culinary experience, useful product recommendations, and lessons taught in an accessible and fun way. I focus on an easy-to-understand and accessible style of teaching that anyone can follow.  

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