Quick Raspberry Tarts

If you're in a pinch and need a quick tea-time treat, these Raspberry Tarts are the answer. They're made of puff pastry and frozen raspberries, so they're easy to whip up anytime!




There are two things you’ll always find in my freezer - puff pastry and frozen fruit of all kinds.


Puff pastry is the little black dress of entertaining - it can take you from savoury to sweet depending on the fillings and always looks the part!


Frozen fruit is useful to have on-hand, for smoothies, fruit purées and these fabulous little tarts that took no longer than 10 minutes to assemble, before baking.


A sprinkling of ground almonds stops the fruit juices from oozing out, and a smattering of orange zest adds a lovely subtle flavour to the tarts. This is a recipe you’ll want to keep in your back-pocket for entertaining emergencies! xoxo Kirsty


Quick Raspberry Tarts


  • 1 roll (230g) puff pastry cut into 4 squares, thawed if frozen

  • 2 cups (220g) frozen raspberries

  • 1/4 cup (50g) sugar

  • zest of 1 organic orange

  • 4 tablespoons ground almonds (almond meal) or breadcrumbs

  • 1 egg, lightly beaten for egg wash


Preheat the oven to 375F (190C) and line a baking tray with parchment paper. Unroll your puff pastry dough onto a lightly floured surface. If it comes in a block, roll it out to about 1/4-inch (6mm) thick. Divide the dough into 4 squares (4-1/2 x 4-1/2 inches / 12 x 12 cm) and transfer them to the prepared baking sheet.


Add the frozen raspberries to a bowl, sprinkle with sugar and orange zest, gently combine.


Sprinkle 1 tablespoon of ground almonds over each square, spreading it out to form an even layer. Place 1/2 cup of raspberries on top of each square, leaving a finger-width’s border.


Gently crimp and fold the edges inwards, creating a raised edge. At this point you can fill in some empty gaps with runaway raspberries, they’ll collapse during baking.


Brush the edges of each tart with egg wash. Bake for 20 minutes until the edges are golden brown.


Allow to cool on the baking tray for 10 minutes before moving them to a cooling rack or serving platter.


These are delicious served slightly warm, but are also lovely at room temperature!

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