Best 2 Raspberry Streusel Tart Recipes
Indulge in a delightful culinary journey with our tantalizing Raspberry Streusel Tart recipe. This delectable dessert combines a flaky, buttery crust with a vibrant raspberry filling and a crunchy streusel topping, creating a symphony of flavors and textures in every bite. Perfect for special occasions or as a sweet treat to brighten your day, this tart is sure to impress with its stunning appearance and irresistible taste. Our recipe includes step-by-step instructions, ingredient lists, and baking tips to guide you through the process of creating this mouthwatering masterpiece. Additionally, we provide variations to cater to different dietary preferences, including a gluten-free option and a vegan filling. Embrace your inner baker and embark on a rewarding baking experience with our Raspberry Streusel Tart recipe.
Here are our top 2 tried and tested recipes!
PEACH-RASPBERRY STREUSEL TART
Looking for a classic dessert using Gold Medal® flour? Then check out this delightful fruit tart made with peach and raspberry.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
- Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
- Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.
Nutrition Facts : Calories 500, Carbohydrate 60 g, Cholesterol 90 mg, Fat 5, Fiber 5 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg
RASPBERRY STREUSEL TART
Cover any leftover tart (if any) lightly with an aluminum foil tent. Refrigerate for up to 2 days. Kirschwasser is a cherry-flavored liqueur. Instead of kirschwasser try using framboise, a raspberry-flavored liqueur. Currant or seedless raspberry preserves may be used in place of apricot preserves.
Provided by JJOHN32
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 6 tablespoons butter in a saucepan. Melt over medium-low heat. Cool until barely warm.
- Combine flour, 6 tablespoons sugar, cinnamon, and salt and add to melted butter. Toss with a fork until crumbs are formed.
- Take a clump of the crumb mixture in your hand and squeeze gently forming a larger clump. Break larger clump apart.
- Sprinkle crumbs onto a large shallow pan. Repeat until all the mixture has been made into crumbs. Place crumbs in oven and bake for 15 to 18 minutes until they turn light brown. Set streusel mixture aside to cool and harden.
- Heat cream in a 2-quart saucepan until just under a boil. In a small bowl, combine 1/3 cup sugar and cornstarch. Beat egg yolks in a mixing bowl with a whisk until slightly thickened. Whisk in sugar-cornstarch mixture. Gradually pour in hot cream, whisking constantly. Return mixture to saucepan. Heat slowly, stirring constantly with a wooden spoon, until mixture begins to thicken and comes to a boil. Be sure to reach all parts of the pot to release any custard that may stick.
- After custard reaches a boil, simmer about 1 minute. Remove from heat. Stir in 1 tablespoon butter, vanilla, and Kirschwasser or framboise. Cover custard with a piece of buttered plastic wrap. Cool about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread custard into a prebaked tart shell and bake for until bubbly, 20 to 25 minutes. Remove from oven and cool on a rack for 10 minutes to set.
- Combine preserves and water in a small saucepan. Heat until mixture comes to a boil. Pass the glaze through a fine-mesh strainer. Discard pulp.
- Gently brush top of custard with half of the hot preserves. Sprinkle berries generously over hot custard. Lightly brush tops of berries with remaining preserves. Sprinkle tart generously with streusel, pressing the crumbs gently into the berries so they will stick. Chill tart, uncovered, for about 2 hours. Just before serving, sift confectioners' sugar on top.
Nutrition Facts : Calories 657.3 calories, Carbohydrate 88.1 g, Cholesterol 163.8 mg, Fat 30.8 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 15 g, Sodium 225.3 mg, Sugar 45.5 g
Tips:
- For the best results, use fresh raspberries. If using frozen raspberries, thaw them completely before using.
- To make the streusel topping, use a pastry blender or two forks to work the butter into the flour mixture until it resembles coarse crumbs.
- When rolling out the dough, be sure to flour the work surface and rolling pin to prevent sticking.
- To prevent the tart crust from shrinking, chill the dough for at least 30 minutes before baking.
- To make sure the tart is cooked through, insert a toothpick into the center. If it comes out clean, the tart is done.
- Let the tart cool for at least 15 minutes before serving. This will allow the filling to set.
Conclusion:
This raspberry streusel tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tangy filling is perfectly complemented by the buttery streusel topping. Follow these tips to make sure your tart turns out perfect every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
