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.

Raspberry Almond Crumb Tart | Bake or Break

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.

Raspberry Almond Crumb Tart | Bake or Break

I have a weakness for cake stands and plates and the like. And, how cute are these bud vases? 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

Prep Time: 30 minutes

Cook Time: 1 hour, 5 minutes

Yield: 8-10 servings

Raspberry Almond Crumb Tart

Ingredients

  • 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

Instructions

Preheat oven to 400°. Grease a 9-inch tart pan.

Place almonds and sugar in a food processor. Pulse until 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 egg yolk, vanilla, and almond extract. Turn on food processor and add egg mixture. Mix until 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 remaining crust dough to prepared pan. Press evenly and firmly into bottom and up sides of pan.

Stir 2 tablespoons of flour into reserved almond/sugar mixture. Remove 2 tablespoons of flour/almond/sugar mixture and toss gently with raspberries. Spread berries evenly over crust in pan. Sprinkle remaining flour/almond/sugar mixture over the berries.

Press together pinches of reserved crust mixture and sprinkle over berries.

Bake for 15 minutes. Then, reduce oven temperature to 350°. Bake 45-50 minutes, or until 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.

Recipe adapted from Eating Well.

http://www.bakeorbreak.com/2013/05/raspberry-almond-crumb-tart/

Disclosure: Rosanna provided me with the pedestal seen in these photo. I received no other compensation. All opinions are my own.

15 Comments

  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. Marcie May 9, 2013 Reply

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

  5. Natalie May 10, 2013 Reply

    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!

    Natalie
    oystersandpearls.net

  6. jennifer May 10, 2013 Reply

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

  7. Liz May 10, 2013 Reply

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

  8. Joanne May 10, 2013 Reply

    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. Vicki @ WITK May 10, 2013 Reply

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

  10. Marie May 11, 2013 Reply

    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. Jenny @ BAKE May 13, 2013 Reply

    This looks absolutely delicious I love the crumble topping!

  12. Looks fabulous! Love the crumb top!

  13. Natalie May 16, 2013 Reply

    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!

    Best,
    Natalie

    http://oystersandpearls.net/strawberry-almond-crumb-tart/

  14. Kari June 10, 2013 Reply

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

    • jennifer June 10, 2013 Reply

      Kari, blueberries will work just fine! If you want to tone down the almond flavor, use vanilla extract instead of almond extract.

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