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Raspberry-Almond Crumb Tart

July/August 2007

Your rating: None Average: 4 (88 votes)

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.



READER'S COMMENT:
"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! "
Raspberry-Almond Crumb Tart

16 Reviews for Raspberry-Almond Crumb Tart

08/09/2013
Anonymous

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

Comments
08/01/2013
Anonymous
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!!!!

Easy prep, easy ingredients, quick
Comments
07/16/2013
Anonymous
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!

Easy prep
Comments
04/01/2013
Anonymous
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 :)

Comments
11/17/2012
Anonymous
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.

A simple, impressive, delicious recipe that can use mixed fruit and even frozen fruit
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