Summer Raspberry Tart Dessert Recipe

There’s something magical about a summer dessert that’s as beautiful as it is delicious. This Summer Raspberry Tart is the perfect balance of sweet and tangy, with a crisp buttery crust, luscious cream filling, and fresh raspberries bursting with seasonal flavor.

I discovered this tart years ago during a July farmer’s market stroll, when I couldn’t resist a pint of perfectly ripe raspberries. That one impulsive purchase turned into a go-to summer dessert that now graces our table for everything from casual BBQs to elegant dinner parties.

Whether you're hosting a garden brunch or looking for a light ending to a rich meal, this tart delivers on all fronts.

Why You'll Love This Summer Raspberry Tart

If you're a fan of fruit-forward desserts that aren’t too heavy, this recipe is your dream come true. It’s a refreshing break from chocolate and cream-heavy sweets, and it showcases summer berries in all their glory.

It’s surprisingly easy to make. Despite its stunning presentation, this tart requires only basic baking skills. The crust comes together in minutes, and the filling doesn’t even need baking.

Perfect for make-ahead occasions. You can prep each layer in advance and assemble just before serving, making it a stress-free choice for entertaining.

It’s both elegant and rustic. The glossy berries on top give it a polished look, but the rustic, hand-pressed crust keeps things casual and homey.

Customizable and seasonal. While raspberries are the star, this tart plays well with other berries or even a mixed fruit topping, so you can tweak it to match what’s fresh.

Whether you’re serving guests or just treating yourself, this tart is a surefire way to savor the best of summer.

Ingredients Notes

This tart uses a handful of simple ingredients that work together beautifully. Each one plays an important role in creating the perfect balance of flavor, texture, and freshness.

Raspberries are the heart of this dessert. Choose ripe, plump berries that are deep red and slightly soft to the touch. Their natural sweetness and tartness shine when layered on top of the creamy filling.

The tart crust is made from a classic pâte sucrée dough – a sweet pastry crust that’s tender yet sturdy enough to hold the filling. It’s buttery, slightly crisp, and has a delicate texture that melts in your mouth. If you’re short on time, a store-bought crust will do in a pinch.

Mascarpone cheese forms the base of the creamy filling. It gives the tart a rich, smooth texture without being too heavy. You could substitute cream cheese, but mascarpone has a softer, more delicate flavor that pairs beautifully with the berries.

Heavy cream is whipped and folded into the mascarpone to create a light, mousse-like filling. Be sure to use cold cream and whip it until soft peaks form for the best consistency.

You’ll also need a 9-inch tart pan with a removable bottom to help release the tart cleanly. A stand mixer or hand mixer makes quick work of the filling, but a whisk and elbow grease will work just fine too.

How To Make This Summer Raspberry Tart

Creating this tart is easier than you might think. It’s all about breaking it into steps and letting each layer shine. Here’s how it all comes together.

Start by preparing your tart crust. In a mixing bowl, combine flour, powdered sugar, and a pinch of salt, then cut in cold butter until the mixture resembles coarse crumbs. Add a beaten egg yolk and a bit of ice water, mixing until the dough just comes together. Press it evenly into your tart pan, chill for 20 minutes, then bake until golden and let it cool completely.

While the crust cools, make the filling. In a mixing bowl, beat together the mascarpone, powdered sugar, and a splash of vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture. This creates a light, airy filling that spreads easily and holds its shape.

Once your crust is cool, spoon in the filling and smooth it out with a spatula. Arrange your raspberries on top in whatever pattern you like – concentric circles, random clusters, or even a mosaic of mixed berries if you're feeling fancy. Press them gently into the filling so they stay in place.

To give the berries a gorgeous glossy finish, warm up a little apricot jam with a splash of water and brush it lightly over the fruit. This not only adds shine but also helps preserve the freshness of the berries.

Chill the assembled tart for at least an hour before serving to help the filling set and the flavors meld. The finished dessert is creamy, crisp, sweet, and tangy – everything you want in a summer treat.

Storage Options

This tart is best enjoyed fresh, but you can definitely store it if needed. Cover any leftovers with plastic wrap or store in an airtight container and refrigerate for up to 3 days.

If you want to prepare parts ahead of time, the crust can be baked a day in advance and kept at room temperature. The mascarpone filling can also be made a day ahead and stored in the fridge – just give it a quick stir before assembling.

It’s not ideal for freezing once assembled, as the texture of the filling and berries can change. However, you can freeze the baked tart crust on its own for up to a month.

To re-serve, let the tart sit at room temperature for 15–20 minutes to soften slightly before slicing and serving.

Variations and Substitutions

One of the best parts about this tart is how easy it is to customize. You can swap in different fruits, fillings, or crusts depending on what’s in season or what you have on hand.

Try using mixed berries like blueberries, blackberries, and sliced strawberries for a more colorful and festive tart. Just make sure the fruits are dry before adding to prevent sogginess.

For a citrusy twist, add a bit of lemon zest to the mascarpone filling or brush the berries with lemon curd instead of apricot jam.

If you prefer a nutty base, substitute the traditional crust with a ground almond crust. It adds a delightful crunch and depth of flavor.

Dairy-free? No problem. Use a plant-based cream cheese and coconut whipped cream for the filling. Just be sure to chill well to help it set.

Feeling indulgent? Drizzle the finished tart with melted white chocolate or scatter some chopped pistachios on top for added texture and flair.

This tart is your canvas – don’t be afraid to play with flavors and textures to make it your own!

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