A Sophisticated French Tart with Raspberries and Meringue

🥧 Introduction

Tarte aux Framboises et Meringue is a gorgeous French dessert that layers a crisp tart shell with a tangy raspberry filling and crowns it with silky, toasted meringue. It’s the perfect harmony of textures: crumbly, juicy, and cloud-like.

Whether you're serving it at a dinner party or enjoying a quiet afternoon treat, this tart delivers a stunning presentation and a burst of fresh flavor.

🍓 Ingredients

For the pâte sucrée (sweet tart crust):

200g all-purpose flour

100g cold unsalted butter, cubed

50g powdered sugar

1 egg yolk

1–2 tbsp cold water

Pinch of salt

For the raspberry filling:

300g fresh or frozen raspberries

80g sugar

1 tbsp cornstarch

1 tbsp lemon juice

Zest of ½ lemon

For the meringue:

2 egg whites

100g caster sugar

¼ tsp cream of tartar (optional, for stability)

A few drops of vanilla extract

👩‍🍳 Instructions

🔹 Step 1: Make the Tart Crust

In a mixing bowl, rub together flour, powdered sugar, salt, and butter until the mixture resembles breadcrumbs.

Add egg yolk and cold water, mixing just until a dough forms.

Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface and line a 23 cm (9-inch) tart tin.

Prick the base with a fork, chill again for 15 minutes.

Preheat oven to 180°C (350°F).

Blind-bake with parchment and pie weights for 15 minutes, then remove weights and bake another 10 minutes until golden. Cool completely.

🔹 Step 2: Prepare Raspberry Filling

In a saucepan, combine raspberries, sugar, cornstarch, lemon juice, and zest.

Cook on medium heat, stirring constantly, until the mixture thickens (5–7 minutes).

Allow to cool slightly, then spread evenly over the baked tart shell.

🔹 Step 3: Make the Meringue

In a clean bowl, whisk egg whites with a hand mixer until foamy.

Add cream of tartar, then gradually beat in the sugar until stiff, glossy peaks form.

Add vanilla extract and whisk briefly.

🔹 Step 4: Assemble and Torch

Spoon or pipe the meringue over the raspberry filling.

Use the back of a spoon to create pretty swirls and peaks.

Use a kitchen torch to lightly toast the meringue until golden.

If you don’t have a torch, place the tart under a hot broiler for 1–2 minutes, watching carefully.

🍽️ Serving Tips

Serve chilled or at room temperature.

Garnish with fresh raspberries or a sprig of mint for a finishing touch.

🧊 Storage

Best eaten the same day.

Store in the fridge for up to 2 days, but note the meringue may soften.

✨ Why This Tart is a Showstopper

✅ Beautiful balance of tart raspberries and sweet meringue
✅ Buttery, crisp pastry base
✅ Elegant for special occasions
✅ Looks like it came straight from a French pâtisserie

🥂 Perfect Pairing

A glass of Champagne or Prosecco

Light green tea or earl grey

Fresh berry sorbet on the side

Final Thoughts

Tarte aux Framboises et Meringue is a sophisticated dessert that beautifully balances sweet and tart, soft and crisp. It’s ideal for those who love fruit-forward pastries with a touch of French flair.

Whether you're baking for a party, afternoon tea, or just because—this tart is sure to impress.