Raspberry-Almond Crumb Tart

15 Reviews
From: EatingWell Magazine July/August 2007

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.

Ingredients 8 servings

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  • 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 frozen (not thawed) raspberries
  • 1 teaspoon confectioners’ sugar

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Lightly coat a 9-inch removable-bottom tart pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. the crumbs on top of the berries.
  8. Bake the tart for 15 minutes. Reduce the oven temperature to 350 ° 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.
  • Equipment: 9-inch tart pan with removable bottom

Nutrition information

  • Serving size: 1 slice
  • Per serving: 275 calories; 13 g fat(6 g sat); 6 g fiber; 37 g carbohydrates; 5 g protein; 87 mcg folate; 46 mg cholesterol; 13 g sugars; 320 IU vitamin A; 18 mg vitamin C; 42 mg calcium; 2 mg iron; 149 mg sodium; 177 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 fruit, 1 other carbohydrate, 2 fat

Reviews 15

August 09, 2013
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By: EatingWell User
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
August 01, 2013
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By: EatingWell User
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
July 16, 2013
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By: EatingWell User
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
April 01, 2013
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By: EatingWell User
Beautiful to look at, and delicious! LOVED this recipe! Baking usually isn't my thing, but this tart came out so beautifully -- people kept asking me which bakery it was from. I used a springform cake pan, and the tart released really well -- the crust was nice and firm without being tough (when I was pressing the crust into the pan, I was afraid it would be crumbly & fall apart easily when it was done, but it held together nicely). Now I'd like to get a pan with a fluted edge just for this recipe! It's on the tart side, as others have mentioned, which I loved, but you could add more sugar if you prefer. I used mostly raspberries with some blueberries thrown in for variety (all frozen fruit, since it's still winter), but I'm already dreaming of the different combinations I could create. Peach raspberry? All blueberry? Apple blackcurrant? So excited -- glad it's reasonably healthy :)
November 17, 2012
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By: EatingWell User
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
August 08, 2012
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By: EatingWell User
Fantastic! I used a normal pie pan, and only cooked it for around 20 minutes the second time in (after the 15.) I was a little worried because the tart did not change in appearance when it was in the oven - it almost got burned because it still had 20 mins left and I didn't notice the raspberries getting darker. Really good though!
July 14, 2012
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By: EatingWell User
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
July 11, 2012
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By: EatingWell User
Bursting with Flavor! I had to write a review because I made this again last night and as always, it was fabulous. My family raved about it. Bursting with raspberry flavor! Easy to make, using only the food processor. As yummy as any berry pie! Pros: Easy, great crust, very flavorful
June 05, 2012
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By: EatingWell User
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?