Skip to main content
Dessert

Raspberry Tourte

A pastry filled with raspberry jam, topped with a puff pastry crosshatch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Raspberry Tourte

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Roll out the puff paste and line a tourte pan.

  2. Fill the pan with raspberry jam.

  3. Create a crosshatch pattern on top with additional puff paste.

Bake and finish

  1. Bake in a moderate oven at 350°F (175°C) until golden brown.

  2. Finish as you would with other tourtes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Puff paste
Forms a flaky, layered crust that puffs and browns in the oven.
Raspberry jam
Provides sweetness and moist, fruity filling that sets as it heats.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes