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.
Raspberry-Almond Crumb Tart
From EatingWell: 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.
16 Reviews for Raspberry-Almond Crumb Tart
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!
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!
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!
I only have a tart pan with a non-removable bottom and don't want to buy another pan. Has anyone tried this?