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You are here: Croan Cottage Blog » Recipes » Blog article: Raspberry Shortcake Tart

Raspberry Shortcake Tart


For the Base:

  • 120g plain flour
  • 60g caster sugar
  • 1/2 teaspoon baking powder
  • 110g cold butter, diced
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

For the Filling:

  • 120g raspberry jam
  • 300g fresh raspberries
  • Topping
  • 50g plain flour
  • 50g light brown sugar
  • 40g cold butter, diced


  1. Preheat oven to 190C.
  2. For the base, blitz the flour, sugar and baking powder with the butter until crumbly.
  3. Add egg and vanilla and mix until it forms a ball.
  4. Press the dough into a parchment lined 23cm springform tin and top with the jam and fresh raspberries.
  5. In a bowl, using your hands mix flour, sugar and butter.
  6. Crumble the mixture over the jam.
  7. Bake for about 35-40 minutes, or until golden.
  8. Cool on a wire rack and slice.

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