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A whole Mrs. Ruth's Raspberry Tart with a golden buttery crust, topped with fresh raspberries baked in a glossy Special Reserve Raspberry Jam glaze, on a table with a powdered sugar sifter alongside

Mrs. Ruth’s Raspberry Tart

A simple, elegant tart with a buttery cake-like base, fresh raspberries pressed into the batter, and a glossy layer of Mrs. Ruth's Special Reserve Raspberry Jam baked right over the top. It comes together in 40 minutes and looks like it took all afternoon. Serve it warm or at room temperature — either way, it won't last long.

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 6

Ingredients

  • 1 stick (½ cup) unsalted butter, softened
  • ½ cup sugar
  • 1 large egg
  • ¾ cup all-purpose flour
  • ¼ teaspoon vanilla extract
  • 5 ounces Mrs. Ruth's Special Reserve Raspberry Jam
  • 1 cup (6 oz) fresh raspberries, washed and drained
  • 10" greased pie or tart pan

Directions

  1. Preheat oven to 350°F. Grease a 10" pie or tart pan.
  2. Beat butter and sugar together until light and creamy.
  3. Add egg and vanilla and blend until smooth.
  4. Fold in flour until just combined.
  5. Spread batter evenly into the prepared pan.
  6. Arrange fresh raspberries over the top of the batter.
  7. Spoon Mrs. Ruth's Special Reserve Raspberry Jam over the raspberries and batter, spreading gently to cover.
  8. Bake at 350°F until the edges are golden brown and a knife inserted into the center comes out clean, about 20 minutes.
  9. Cool slightly before slicing. Serve warm or at room temperature.

Tips & Notes

  • Quick butter softening trick: Fill a glass with boiling water, swirl to heat it, dump the water out, then place your stick of butter inside. It'll soften in just a few minutes.
  • Don't skip the jam layer: The jam bakes into a glossy, jammy glaze over the raspberries — it's what makes this tart look as good as it tastes.
  • Fresh vs. frozen raspberries: Fresh work best here. If using frozen, thaw and drain thoroughly first to avoid excess moisture in the batter.
  • Tart pan vs. pie pan: A tart pan with a removable bottom gives you cleaner slices and a prettier presentation, but a pie pan works just as well.
  • Storage: Refrigerate leftovers and reheat gently if desired. Best within 2 days.

Flavor Pairings We Love

  • Special Reserve Raspberry Jam → fresh raspberries, almond, vanilla, dark chocolate, whipped cream, brie
  • Blueberry Lemon Basil Preserves → lemon curd, shortbread, mascarpone, pound cake
  • Balsamic Strawberry Jam → fresh strawberries, cream cheese, dark chocolate, vanilla cake
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