Raspberry Crumble Tart

Name: Raspberry Crumble Tart
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter (cold, cubed); 1/4 cup granulated sugar; 1 egg yolk; 1 tbsp cold water; 2 cups raspberries (fresh or frozen); 1/4 cup granulated sugar; 1 tbsp cornstarch; 1/2 cup all-purpose flour; 1/4 cup brown sugar (packed); 1/4 cup unsalted butter (melted)

65 min 8 slices Medium

All Recipes

A delightful tart combining fresh raspberries with a buttery crumble topping.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Medium

Raspberry Crumble Tart is a delightful fusion of a traditional tart and a crumbly topping, making it a perfect dessert for any occasion. The sweet and slightly tangy flavour of raspberries pairs beautifully with the buttery crumble, creating a dessert that is both delicious and visually appealing. This tart is a wonderful way to showcase fresh raspberries during the summer months, but it can also be made with frozen raspberries for a taste of summer all year round. The combination of a crisp tart shell, juicy raspberry filling, and crunchy crumble topping offers a variety of textures that are sure to please any dessert lover.

Ingredients

Servings

Tart Crust

Raspberry Filling

Crumble Topping

Instructions

Prepare the tart crust

In a bowl, combine 1 1/4 cups flour and 1/4 cup sugar. Add cold, cubed butter and mix until crumbly. Stir in egg yolk and cold water until dough forms. Chill for 30 minutes.

Pro tip: Chilling the dough makes it easier to roll out.

Preheat the oven

Preheat your oven to 180°C (350°F).

Roll out the dough

Roll the chilled dough on a floured surface to fit a 23 cm (9-inch) tart pan. Press into the pan and trim excess edges.

Pro tip: Use a rolling pin to evenly roll out the dough.

Prepare the raspberry filling

In a medium bowl, toss raspberries with 1/4 cup sugar and cornstarch until coated.

Pro tip: If using frozen raspberries, do not thaw before mixing.

Fill the tart

Spread the raspberry mixture evenly over the tart crust.

Pro tip: Ensure the raspberries are evenly distributed for uniform baking.

Make the crumble topping

In a bowl, mix 1/2 cup flour, brown sugar, and melted butter until crumbly. Sprinkle over the raspberries.

Pro tip: Use your fingers to create small clumps for a better texture.

Bake the tart

Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.

Pro tip: Place the tart on a baking sheet to catch any drips.

Cool and serve

Allow the tart to cool for at least 30 minutes before serving.

Pro tip: Cooling helps the filling set, making it easier to slice.

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Tips & Tricks

<ul><li>Use fresh or frozen raspberries for the filling.</li><li>Chill the tart dough for easier handling.</li><li>Allow the tart to cool completely before slicing for neat servings.</li><li>Serve with a dollop of whipped cream or vanilla ice cream.</li></ul>

Serving Suggestions

Serve this Raspberry Crumble Tart with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs well with a hot cup of tea or coffee, making it a perfect end to any meal. The tart can be made ahead and stored in an airtight container at room temperature for up to two days, or refrigerated for up to four days. For longer storage, consider freezing individual slices for up to a month.

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