Raspberry tart with poppy seed pastry

Raspberry tart with poppy seed pastry

Tart ai lamponi e frolla ai semi di papavero

The Italian Baker

Everything about this tart is just beautiful! The colour of the raspberries, the specks of poppy seed, the tanginess of the filling! Every time I make it for my customers it sells out in a matter of minutes, and when I have friends over for dinner, it makes people smile with joy!

You can replace the raspberries with blueberries or even blackberries. For a rustic, chic look and a fabulous aroma, garnish with some edible lavender sprigs.


Quantity Ingredient

For the pastry

Quantity Ingredient
300g plain flour, plus extra for dusting
150g butter, chilled and diced, plus extra, softened, for greasing
120g caster sugar
1 whole egg
2 egg yolks
1 lemon, Finely grated zested
80g poppy seeds
pinch salt
2 tablespoons seedless raspberry jam, warmed and strained

For the filling

Quantity Ingredient
250g mascarpone cheese
250ml double cream
6 tablespoons caster sugar
1 teaspoon vanilla extract
450g raspberries


  1. For the pastry, pile the flour onto the work surface in a mound and make a well in the middle. Add the diced butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Make a well again and add the sugar, whole egg and yolks, lemon zest, poppy seeds and salt to the well.
  2. Knead until the mixture forms a dough, then wrap in cling film (plastic wrap) and refrigerate for at least a couple of hours or, better still, overnight.
  3. Butter a 23-cm fluted, loose-based tart tin and dust with flour. Roll out the chilled dough on a lightly floured surface to about 3mm thick and use to line the tart tin, pressing it gently into the grooves. Prick the base with a fork in a few places and trim the excess pastry around the edges. Chill in the fridge for about 30 minutes.
  4. Meanwhile, preheat the oven to 180°C. Place a disc of baking parchment in the pastry case and fill with baking beans. Blind bake for 20–25 minutes, until golden, dry and cooked. Remove from the oven, take out the beans and parchment disc and brush the base with the raspberry jam (to prevent a soggy base). Set aside to cool completely.
  5. For the filling, put the mascarpone, cream, sugar and vanilla into a bowl and beat together well using a wooden spoon, making sure the mascarpone is fully broken down and incorporated. Spread the mixture into the cooled tart case, then cover with cling film (plastic wrap) and refrigerate for about 1½ hours.
  6. When ready to serve, remove the tart from the tin and place on a plate or cake stand. Arrange the raspberries on top and serve.
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