Made this for Easter. Used mixed fruit, and it worked wonderfully. I didn't have a tart pan, so I used a springform pan. Still came out great!
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
This tart is so easy to make, and it tastes great! It's a wonderful use for fresh raspberries.
Made this for Thanksgiving, if you can believe it, with fresh berries from Mexico. It was wonderful. It reminded me of summer. It is not too sweet, a little tart. Everyone loved it. Will definitely make it again!
I like this one. It was very tasty. I had to go out buy a tart pan; the results were well worth it!
This tart is extreeeemly scrumptious!!! We are lucky to be able to pick wild red raspberries every summer. This gets made several times during the season and from the ones we freeze! LOVE that almond flavored crumb!!!