RASPBERRY CRUMBLE TART
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
Categories Fruit Dessert Bake Raspberry Almond Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Make dough:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
- Make topping while dough chills:
- Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
- Assemble pie:
- Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.
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sarah agius
[email protected]This tart is amazing! I made it for a party and it was a huge hit. The crust was flaky and the filling was delicious. The crumble topping was the perfect finishing touch.
saima kanwal
[email protected]I love this tart! It's so easy to make and it's always a crowd-pleaser. The crust is flaky and the filling is sweet and tart. The crumble topping is the perfect finishing touch.
Sergejs Saharovs
[email protected]This tart is delicious! The filling is tart and sweet, and the crust is flaky and buttery. The crumble topping adds a nice crunchy texture. I highly recommend this recipe.
ibrahim ahmed
[email protected]I've made this tart several times now and it's always a hit! It's the perfect dessert for any occasion.
Madushan Prasanga
[email protected]This tart is amazing! The crust is flaky and buttery, the filling is sweet and tart, and the crumble topping is the perfect finishing touch. I highly recommend this recipe.
Harmonee Villanueva
[email protected]I made this tart for my family and they loved it! The crust was flaky and the filling was sweet and tart. The crumble topping was the perfect finishing touch.
Hamza Halim
[email protected]This is a great recipe! The tart is delicious and easy to make. I will definitely be making it again.
Ameer Hanzala
[email protected]This tart is so easy to make and so delicious! I love the combination of raspberries and crumble. It's the perfect dessert for any occasion.
tanzeela ismail
[email protected]This recipe is a keeper! The tart was delicious and not too difficult to make. I used fresh raspberries and they were perfect. The crumble topping was also very good.
Joseph Honeycutt
[email protected]The tart turned out great! The crust was flaky and cooked evenly, and the filling set perfectly. The raspberries burst with flavor in every bite. Will definitely make it again!
Jason “WTAG” Thirkill
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the combination of raspberries and crumble. The tart was also very easy to make, which is always a bonus.
Brooke Armstrong
[email protected]This raspberry crumble tart was an absolute delight! The tart crust was flaky and buttery, and the raspberry filling was perfectly tart and sweet. The crumble topping added a lovely crunchy texture. I'll definitely be making this again.