Rose-Infused Raspberry Tart

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate tart with a buttery crust filled with fresh raspberries and a subtle rose essence, dusted with powdered sugar for spring elegance. This American-inspired recipe, ready in about 85 minutes, layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 40 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Add 1/2 cup cold unsalted butter (cubed) and pulse until crumbly. Gradually add 2-3 tbsp ice water, one tablespoon at a time, pulsing until the dough clumps. Press into a 9-inch tart pan, prick the base, and chill for 30 minutes.
  2. Step 2: Preheat oven to 375°F. Bake the chilled crust for 15 minutes until golden. While it bakes, toss 2 cups fresh raspberries with 1/4 cup granulated sugar, 1 tsp rose water, and 1 tbsp cornstarch until coated.
  3. Step 3: Spread the raspberry mixture evenly over the cooled crust. Return to oven and bake for 25-30 minutes at 375°F until filling bubbles. Cool completely, then dust with 2 tbsp powdered sugar.

Frequently asked questions

How long does Rose-Infused Raspberry Tart take to make?

Total time is about 85 minutes (45 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Rose-Infused Raspberry Tart?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Rose-Infused Raspberry Tart?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rose-Infused Raspberry Tart for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rose-Infused Raspberry Tart?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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