Raspberry-Almond Crumb Tart

There are some really beautiful and delicious looking berry tart recipes making the rounds at this time of the year. What was alluring about this recipe was that all those raspberries are fresh instead of using jam.

I loved the ease of this raspberry-almond crumb tart. The crust easily comes together with the use of your food processor. The same crumb mixture used for the bottom crust, does double duty as the crumbly goodness sprinkled on top. The best part about this crust (aside from its firm and crumbly texture and use of almonds and almond extract), is that there’s no rolling pin involved!

Costco has been carrying 6-packs of fresh, beautiful raspberries for a price that’s been too good to pass up. That 6-pack has found its way to be used for this tart that calls for 4 1/2 cups of raspberries. Using blueberries and blackberries with the raspberries would be good variation also.

This tart boasts a good textured and tasty crust. The raspberries are gems that give it just enough sweetness without being overdone. Serve it slightly warmed with a dusting of powdered sugar. A dollop of very light cream may be a nice side, but not necessary.

The recipe is flexible and one of those keepers because you could easily substitute frozen berries when it’s off season and quickly whip up this beauty for holiday fare.

For the size of this tart, I thought the amount of sugar in the recipe was minimal (a smidge over a 1/3 cup), and it was used for the crust.

Cut up the 6 tablespoons of butter ahead of time and set it aside in the refrigerator until you’re ready to add it to the food processor. Keep that butter cold!

The tart starts baking in a 400 degree oven for 15 minutes to brown up the crust and topping, then adjusting the temperature to 350 degrees for another 30-45 minutes. The original source read “…until the crust and crumbs are golden brown, about 45 minutes”. I found the time a lot more than needed and actually only needed an additional 30 minutes of baking.

You’ll have an egg white left to do something creative with…the next recipe feature post will be just the thing to use it for!

• Watch the baking time. I adjusted by 15 minutes, only needing the additional 30 minutes of bake time at 350 degrees instead of 45 minutes.
• Some complimentary add-ins: Blueberries, blackberries…
• Work with cold butter! Keep it cold until ready to use.
• A flexible tart that can be made any time of the year, and because of its color – would add to the festivities and holidays (Valentines, 4th of July, Thanksgiving, Christmas).

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Raspberry-Almond Crumb Tart

source modified from EatingWell: July/August 2007

Serves 8

Ingredients: What You’ll Need

1/2 cup sliced almonds, (skins on)
6 tablespoons granulated sugar

1 1/3 cups plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into 1/4-inch pieces

1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

4 1/2 cups fresh or frozen (not thawed) raspberries

confectioners’ sugar

CLICK HERE FOR THE RECIPE (external site)

Teenie Notes

• Watch the baking time. I adjusted by 15 minutes, only needing the additional 30 minutes of bake time at 350 degrees instead of 45 minutes.
• Some complimentary add-ins: Blueberries, blackberries…
• Work with cold butter! Keep it cold until ready to use.
• A flexible tart that can be made any time of the year, and because of its color – would add to the festivities and holidays (Valentines, 4th of July, Thanksgiving, Christmas).

Cristina A-Moore | TeenieCakes.com

August 08, 2013

Don’t forget to buy extra of your favorite berries and fruits while they’re still abundant and sweet to freeze them yourself for the months ahead. They can always be used in your baking and tossed into smoothies!