Raspberry Crumb Tart

Jammy raspberries and almonds combine to create this summery raspberry crumb tart. It’s a dessert that easily doubles as a brunch treat, and the ingredient list is short and sweet!

This raspberry crumb tart is one of those glorious desserts that manages to be both simple and elegant at the same time. Fresh berries are baked inside a delicate almond crust, with crumbly bits sprinkled on top—because the only way to make a fruit tart even better is by adding a crumb topping. (Okay, a scoop of vanilla ice cream wouldn’t hurt either.)

Why You’ll Love This Raspberry Crumb Tart

• Easier than you might expect. The crust of this tart is one of those magical press-in-pan kind. There’s no rolling pin involved. It’s just a delicate and delicious almond-flavored crust that can be made in your food processor. 
• Just sweet enough. This is not one of those cloying, syrupy-sweet berry recipes. The raspberries are just barely sweetened before being placed in the crust. (If you like real berries in your baking, you’ll also love these brown butter strawberry muffins and blueberry scones.)
• The perfect summer dessert. I’m always in the mood for dessert—as you can probably tell from the fact that I have a baking blog!—but in the summer, I tend not to want treats that are heavy and rich. I love that this raspberry crumb tart is light and fruity.

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Sliced almonds – Or substitute an equal weight of almond flour or almond meal.
• Granulated sugar
• All-purpose flour – Here’s how to measure flour for baking.
• Salt
• Unsalted butter – The butter will need to be quite cold, like you’re making a pastry pie crust.
• Egg yolk – I always freeze the egg white in an ice cube tray rather than discarding it; I keep the cubes in a freezer bag and thaw them when I have a recipe that just calls for whites.
• Vanilla extract – This homemade vanilla extract is my favorite.
• Almond extract – Almond extract tastes more like cherries than the nutty almonds you snack on! For extra almond flavor, increase the almond extract and decrease the vanilla by the same amount.
• Fresh raspberries – Or frozen (not thawed!) raspberries.
• Confectioners’ sugar

How to Make This Raspberry Crumb Tart

• Grind the almonds. Pulse the almonds with the sugar until the almonds are finely ground. Set aside 1/2 cup of this mixture.
• Add the next few ingredients. Pulse 1 & 1/3 cups of flour and salt with the remaining almond/sugar mixture, then turn on the food processor and add the butter a few pieces at a time.
• Finish the crust. Stir together the egg yolk, vanilla, and almond extract in a bowl, then pour this into the almond mixture while the food processor runs. Process until the mixture begins to come together and form a dough. Set aside 1/3 cup of the crust mixture.
• Form the crust. Transfer the crust dough to a greased 9-inch tart pan and press it into the bottom and up the sides.

• Make the filling. Stir 2 tablespoons of flour into the reserved almond and sugar mixture. Remove 2 tablespoons of this mixture and toss it with the raspberries, then spread the berries over the crust. Sprinkle the remaining flour/almond/sugar mixture over the berries.
• Make the crumb topping. Use your fingers to press together pinches of the reserved crust mixture and sprinkle these over the top of the tart.
• Bake. Place the pan in a 400ºF oven and bake for 15 minutes. Reduce the oven temperature to 350°F and bake 45-50 minutes more, or until the top and crust are golden brown.
• Cool and serve. Let the raspberry crumb tart cool on a wire rack for 30 minutes, then dust with confectioners’ sugar before serving.

Variations and Serving Suggestions

• Make it gluten-free. I don’t recommend substituting the all-purpose flour with additional ground almonds, but you can swap in a measure-for-measure gluten-free flour.
• Add some crunch. Sprinkle toasted almond slices over the raspberry crumb tart before serving.
• Finish with flair. A dollop of whipped cream and a sprig of mint or fresh berries fancies up this tart if you’re serving guests.

How to Store

Store this raspberry tart tightly wrapped or in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. 

Can I Freeze This Recipe?

If you’d like to freeze your raspberry crumb tart, wrap it tightly in plastic wrap and aluminum foil, or transfer it to an airtight container. Freeze for up to 2 months, then thaw at room temperature before serving.

More Raspberry Recipes

• White Chocolate Raspberry Cheesecake
• Raspberry Coffee Cake
• Raspberry Coconut Oat Bars
• Lemon Raspberry Muffins
• White Chocolate Raspberry Bundt Cake

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