Raspberry-Almond Crumb Tart

  • Active Time 20m
  • Total Time 2h

8 servings

You can quickly make the crust for this tart in the food processor and then press it into the pan—no need to dig out a rolling pin and struggle to transfer a tender pastry dough from pin to pan. Extra crust dough doubles as a crumbly topping.

Make Ahead Tip: Equipment: 9-inch tart pan with removable bottom

ingredients

  • 1/2 cup sliced almonds (skins on)
  • 6 tablespoons granulated sugar
  • 1 1/3 cups plus 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 4 1/2 cups fresh or frounceen (not thawed) raspberries
  • 1 teaspoon confectioners’ sugar

directions

Preheat the oven to 400 degrees F. Lightly coat a 9-inch removable-bottom tart pan with cooking spray.

Combine the almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside 1/2 cup of the mixture.

Add 1 1/3 cups flour and salt to the remaining sugar mixture and pulse briefly to blend. With the motor running, add the butter a few pieces at a time until well incorporated.

Stir the egg yolk, vanilla and almond extracts together in a small bowl until blended. With the motor running, add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute (the mixture will look like crumbly sand). Set aside 1/3 cup of the mixture for the topping.

Transfer the remaining dough to the prepared tart pan; spread evenly and press firmly into the bottom and up the sides to form a crust.

Add the remaining 2 tablespoons flour to the reserved almond mixture; stir to blend. Gently toss the raspberries with 2 tablespoons of this mixture in a medium bowl until coated. Spread the berries evenly in the tart pan. Sprinkle the remaining almond mixture over the berries. Pinch the reserved dough into small clumps to make crumbs and sprinkle the crumbs on top of the berries.

Bake the tart for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the crust and crumbs are golden brown, about 45 minutes more. Let cool on a wire rack for about 30 minutes. Serve warm or at room temperature. Remove the pan sides; place the confectioners’ sugar in a fine sieve and dust the tart just before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9440

nutrition information per serving

276 calories; 12g total fat; 6g total saturated fat; 48mg cholesterol; 148mg sodium; 37g carbohydrates; 6g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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