Bake or Break
New to BAKE or BREAK? Start Here!

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!

Overhead view of raspberry crumb tart slice on white plate

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.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get more of my best recipes in your inbox!
Please enable JavaScript in your browser to complete this form.

By entering your email, you consent to receiving emails from Bake or Break. You can unsubscribe at any time.

Overhead view of ingredients for raspberry crumb tart

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.
Overhead view of raspberry crumb tart on round platter

Tips for Success

  • Use a mixer if needed. The crust can be made with a mixer if you don’t have a food processor. 
  • Keep track of what’s what. There’s a whole lot of setting things aside going on in this raspberry crumb tart recipe. Just keep up with what goes where by reading carefully. (And always start by reading the entire recipe through before doing anything else!)
  • Make sure the raspberries are dry. They can carry a lot of extra liquid in their hollow centers, which can lead to a soggy crust. I try to remember to rinse them an hour before baking or, barring that, pat them dry before using.
  • Know the basics of baking. Read my baking tips for beginners for a primer on baking.
Side view of raspberry crumb tart to show almond crust

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. 

Slices of raspberry crumb tart on rectangular platter

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

Raspberry Crumb Tart

Yield 8 to 10 servings
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes

Jammy raspberries and almonds combine to create this summery raspberry crumb tart.

Overhead view of raspberry crumb tart slices on platter


  • 1/2 cup (43g) sliced almonds
  • 6 tablespoons (75g) granulated sugar
  • 1 & 1/3 cups + 2 tablespoons (160g + 15g) all-purpose flour, divided
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold & cut into 1/4-inch pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract*
  • 4 & 1/2 cups (about 540g) fresh raspberries**
  • confectioners' sugar, for garnish


  1. Preheat oven to 400°F. Grease a 9-inch round tart pan.
  2. Place the almonds and sugar in a food processor. Pulse until the almonds are finely ground and the mixture is well-blended. Remove 1/2 cup of the mixture and set aside.
  3. Add 1 & 1/3 cups flour and all of the salt to the remaining almond/sugar mixture in the food processor. Pulse briefly just until blended. Turn on the food processor and add the butter a few pieces at a time. Mix well.
  4. In a small bowl, stir together the egg yolk, vanilla, and almond extract. Turn on the food processor and add egg the mixture. Mix until the mixture begins to come together and form a dough. It should look like crumbly sand. Remove 1/3 cup of crust mixture and set aside.
  5. Transfer the remaining crust dough to prepared pan. Press evenly into the bottom and up the sides of the pan.
  6. Stir 2 tablespoons of flour into the reserved almond/sugar mixture. Remove 2 tablespoons of this mixture and toss gently with the raspberries. Spread the berries evenly over the crust in the pan. Sprinkle the remaining flour/almond/sugar mixture over the berries.
  7. Use your fingers to press together pinches of the reserved crust mixture and sprinkle over the berries.
  8. Bake for 15 minutes. Then, reduce the oven temperature to 350°F. Bake 45-50 minutes, or until the crust and crumb are golden brown.
  9. Cool the tart on a wire rack for 30 minutes. Dust with confectioners' sugar just before serving.


*If you want more almond flavor, bump up the almond extract and decrease the vanilla extract by the same amount.

**You can use frozen raspberries. Just don't thaw them before using.

Recipe slightly adapted from Eating Well.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Share this:

    19 Comments on “Raspberry Crumb Tart”

  1. This tart sounds absolutely perfect! Love that crust!

  2. I love love love crusts that you just press into the pan. Always so much flavor and so easy!

  3. Funny. When I was a kid I didn’t like baked/cooked fruit because it reminded me of rotten fruit and therefore I thought that pies were full of rotten fruit and I NEVER ate pie until my late teens. Thankfully I too got over that.

  4. I have a huge weakness for cake stands, not to mention for berry desserts! This looks just lovely.

  5. I have an unreasonable affection for cake stands, too! I’m running out of room to display them… but I still want more! Love that tart – do you think the same recipe would be just as tasty with strawberries or blackberries? Raspberries are more expensive and hard to come by down here in South Georgia… but the strawberries and blackberries can be found in abundance during the summer! I look forward to making this – it sounds delicious!


  6. Hi, Natalie! You can absolutely use strawberries or blackberries. I think either one would be delicious!

  7. Love these two flavors and I bet this tart would be awesome!

  8. Somehow spring and summer bring out the tart lover in my and I just can’t get enough of fruity flavors in a tart shell! This looks great!

  9. This sounds perfect for summer! Love the almond and raspberry combo, now to wait until the local pick your own farm has raspberries!

  10. I love raspberry tarts, the sweet/tart combination is one of my favourites. Will be making this the next time company is coming. Thanks for the recipe!

  11. This looks absolutely delicious I love the crumble topping!

  12. Looks fabulous! Love the crumb top!

  13. I did use the strawberries – and it turned out fabulously! If you want to check it out, I posted about it over on my blog. I linked back to you, of course! 🙂 Thanks for the wonderful recipes – I just love your blog!


  14. Would blueberries work in his recipe? My husband loves them, and I’m looking for a recipe for Father’s Dy.

  15. Sorry to be a Debbie downer, but this didn’t blow my dress up at all. AND, it was a lot of work…between making the almond crumb mixture, take some out and set aside, etc. it was just too time intensive. It wasn’t bad…it just was way on the bottom of desserts for me. I would not make it again nor would I recommend it. There are way better desserts out there IMHO.

  16. Great recipe. Been a family favorite for years! Love that it’s not too sweet 

Leave a Reply

Your email address will not be published. Required fields are marked *