Raspberry Ricotta Tart

149If you need another reason to make the fresh raspberry preserves, this is it.

There are many times I need to come up with a last minute dish for guests and must forage through the pantry shelves and refrigerator for inspiration.

With homemade preserves stashed in the freezer, ricotta and a pie crust, (homemade or purchased) this easy to put together tart is the solution.

Not only can this tart be served for dessert, it’s quick to put together for a delicious treat to have with your morning coffee. If you have raspberries left over, you may enjoy balsamic berries.



  • Fresh raspberry preserves
  • Ricotta
  • Confectioner’s sugar
  • Pie crust, baked
  1. In a mixing bowl, combine some ricotta and confectioner’s sugar, (to your desired sweetness) beat until smooth. Spread evenly on a baked tart shell or baked pie crust.
  2. Top with fresh raspberries.
  3. Heat 2-3 tablespoons of the preserves and spoon over tart, creating a glaze.
  4. To serve, cut into wedges.

Basic Berry Tips: Never rinse off the berries until you are ready to use them. Once rinsed, they will deteriorate at lightening speed. Because fresh berries are so delicate, I remove them from their original container and keep them in a single layer on top of paper towels in the refrigerator.

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