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.

Marie Simmons
Source: EatingWell Magazine, July/August 2007

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Recipe Summary

total:
2 hrs
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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

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  • Combine 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 butter a few pieces at a time until well incorporated.

  • Stir 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 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 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 confectioners' sugar in a fine sieve and dust the tart just before serving.

Tips

Equipment: 9-inch tart pan with removable bottom

Nutrition Facts

275 calories; protein 4.8g 10% DV; carbohydrates 36.8g 12% DV; dietary fiber 5.8g 23% DV; sugars 13.2g; fat 12.8g 20% DV; saturated fat 5.9g 30% DV; cholesterol 46mg 15% DV; vitamin a iu 319.7IU 6% DV; vitamin c 18.1mg 30% DV; folate 86.8mcg 22% DV; calcium 41.7mg 4% DV; iron 1.8mg 10% DV; magnesium 36.2mg 13% DV; potassium 176.9mg 5% DV; sodium 148.9mg 6% DV; thiamin 0.2mg 22% DV.
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Reviews (15)

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15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/14/2012
Very Tart Delicious! I used whole wheat flour and coconut sugar and it was delicious! Made it in a regular pie plate (no tart pan in the house) and it was fine. Next time I will mix all the reserved almond/sugar mixture in with the berries and just put the crumbles on top. Excellent recipe! Pros: Great healthy dessert Cons: Tart Read More
Rating: 4 stars
07/16/2013
Very Tasty! This was a real treat for anyone who is challenged with diabetes. Just exchange stevia or agave for the sugar and no one will know it wasn't a sugar lovers delight! Pros: Easy prep Read More
Rating: 1 stars
08/09/2013
Can someone please give me English measurements for the Raspberry-Almond Crumb tart as it sounds lovely but cannot find a web site they converts easily. Many thanks Read More
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Rating: 5 stars
11/17/2012
my G0-To dessert recipe I go to this recipe again and again. Yes I use a removable bottom tart pan (in response to a query from another reviewer) and I've resorted to frozen raspberries when necessary (always keep some in the freezer) which works fine. Mixing blueberries and raspberries is gorgeous and delicious. Pros: A simple impressive delicious recipe that can use mixed fruit and even frozen fruit Read More
Rating: 4 stars
06/05/2012
Has anyone used a non-removable bottom tart pan? Will it work? I only have a tart pan with a non-removable bottom and don't want to buy another pan. Has anyone tried this? Read More
Rating: 5 stars
08/01/2013
Delicious! I made this as a treat to take to work and boy was I pleased. Not only was it gone in 2 seconds its been two weeks and my colleagues are still talking about this tart! I had frozen mixed berries on hand so I used those instead of the raspberries. I think next time I'll reduce it to 4cups instead of 4.5 to reduce the tartness. Nonetheless this was so good!!!! Pros: Easy prep easy ingredients quick Read More
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Rating: 5 stars
10/29/2011
Delicious! This tart is so easy to make and it tastes great! It's a wonderful use for fresh raspberries. Pros: quick healthy tasty Read More
Rating: 5 stars
10/30/2011
Outstanding recipe! Very easy to make and tastes great. Fantastic crust and very simple to make. I have made it a couple of times with frozen mixed fruit everyone loves it. I recommend it very highly! Read More
Rating: 5 stars
10/29/2011
I like this one. It was very tasty. I had to go out buy a tart pan; the results were well worth it! Read More
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