Raspberry Almond Crumb Tart
As a child, I disliked the texture of berries. I loved the flavors, but the texture was just weird to me. I’m happy to say I’ve gotten over that. I still don’t like to bite into a big strawberry, but cut those up and I’m good. No idea what that’s all about.
In any case, I now happily embrace berries and love to use them in baking. For my taste, I prefer to use them in a way that lets the flavor of the berries come through. They’re plenty sweet on their own without adding much to them. This tart is a lovely way to revel in berry deliciousness.
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. The raspberries are just barely sweetened before being placed in the crust. Then, of course, there has to be crumble on top, right? The whole package is a fabulous tart just right for the end of a spring or summer meal.
In addition to the loveliness of the tart, how about that beautiful pedestal it’s sitting atop? A special thanks goes to the fine people at Rosanna for sending me such a lovely piece. I am a longtime fan of Rosanna’s products and was absolutely thrilled when they sent me their Décor Bon Bon Footed Square Cake Stand to add to my collection.
I have a weakness for cake stands and plates and the like. If you’re a fan of these kinds of things, too, go do a little shopping on Rosanna’s site or find a store near you where you can browse firsthand.
I’m sure everyone here reads all the way through recipes carefully before getting started, right? Right??? I offer one bit of advice for this one. There’s a whole lot of setting things aside going on. Just keep up with what goes where by reading carefully. That potential confusion aside, this is a wonderfully simple and delectable tart. If you don’t have dessert planned for Mother’s Day, may I suggest this tart? If you can get your hands on some raspberries, you’ll likely have everything else you need in your kitchen.
Raspberry Almond Crumb Tart
Yield: 8 to 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
- 1/2 cup sliced almonds
- 6 tablespoons granulated sugar
- 1 & 1/3 cups + 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt
- 6 tablespoon 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 fresh raspberries**
- confectioners' sugar, for garnish
- Preheat oven to 400°F. Grease a 9-inch tart pan.
- 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.
- 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.
- 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.
- Transfer the remaining crust dough to prepared pan. Press evenly and firmly into bottom and up sides of pan.
- Stir 2 tablespoons of flour into the reserved almond/sugar mixture. Remove 2 tablespoons of flour/almond/sugar mixture and toss gently with raspberries. Spread the berries evenly over the crust in the pan. Sprinkle the remaining flour/almond/sugar mixture over the berries.
- Press together pinches of reserved crust mixture and sprinkle over the berries.
- Bake for 15 minutes. Then, reduce oven temperature to 350°F. Bake 45-50 minutes, or until the crust and crumb are golden brown.
- Cool on wire rack for 30 minutes. Using a sifter or fine sieve, dust the tart with confectioners' sugar just before serving.
Notes:*If you want more almond flavor, I would suggest bumping up the almond extract and decreasing the vanilla extract by the same amount. **I used about 24 ounces of fresh raspberries. You can use frozen raspberries. Just don't thaw them before using.
Disclosure: Rosanna provided me with the pedestal seen in these photo. I received no other compensation. All opinions are my own.