Raspberry Crumble Tart Recipe

Raspberry Crumble Tart Recipe | Alex Guarnaschelli

Level: Intermediate
Serves: 8 to 10
Nutrition Facts (each of 10 slices): 330 calories, 14 g total fat, 8 g saturated fat, 49 g carbohydrates, 4 g fiber, 27 g sugars, 4 g protein, 70 mg cholesterol, 276 mg sodium
Total Time: 1 hour 50 minutes
Prep Time: 30 minutes
Rest Time: 20 minutes
Baking Time: 1 hour

Imagine the perfect Thanksgiving showstopper: this raspberry crumble tart lets you prep ahead, swaps in for pie with a playful twist, and transforms leftovers into a dreamy next-day breakfast. Dive in and create something unforgettable![1]

Ingredients

Cinnamon Crumble:

• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/2 teaspoon dried ground ginger
• 1/3 cup light brown sugar (well-packed)
• 3 tablespoons unsalted butter, melted

Tart Dough:

• 1 1/3 cups all-purpose flour (plus extra for dusting)
• 1/3 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 stick unsalted butter, room temperature, sliced into small pieces
• 2 large egg yolks
• 1/4 cup golden raisins
• Nonstick cooking spray (for the pan)

Filling:

• 3 1/2 cups fresh raspberries
• 2 tablespoons strawberry or raspberry jam
• Zest and juice from 1 lemon
• 1/2 cup light brown sugar
• 1 tablespoon plus 1 teaspoon cornstarch

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Instructions

1. Prepare the cinnamon crumble: In a medium-sized bowl, stir together the flour, cinnamon, salt, and ginger. Add the brown sugar and combine well. Stir in the melted butter, then use your fingers to blend until the texture is like damp sand. Spread the mixture onto a baking sheet, breaking it up into small clumps, and chill in the refrigerator as you make the rest of the tart.
2. Make the tart crust: Set your oven to 375F. In a food processor, mix the flour, granulated sugar, and salt and pulse to mix. Add the butter, pulsing a few times to incorporate. Add the egg yolks and pulse until just combineddo not process too long or the dough will become tough. Press into a disk using plastic wrap and refrigerate. When firm and workable, place the dough on a piece of parchment paper. Scatter the raisins over the dough, then fold it in half over the raisins. Roll out to roughly 3/4-inch thick. Move the dough into a greased 9-inch pie dish (the raisins will press into the dough as you roll). Cover with parchment or foil, and use pie weights or dried beans to weigh down the crust.
3. Bake the tart shell for 15 to 20 minutes until lightly golden. Discard the pie weights and parchment, and let the crust cool. Lower the oven temperature to 350F.
4. Prepare the filling: In a medium bowl, gently toss the raspberries with the jam and lemon zest. In a separate bowl, whisk together the lemon juice, brown sugar, and cornstarch until smooth. Drizzle this mixture over the raspberries, and carefully mix to coat without breaking up the berries.
5. Assemble the tart: Spoon the raspberry mixture evenly into the baked crust. Scatter the cinnamon crumble evenly over the top. Bake in the center of the oven for 30 to 45 minutes, until the crumble is cooked through and the fruit is tender and juicy. Let the tart cool before cutting for neat slices.

Note: The dough is fragile due to the raisins, so roll it out on parchment paper and use the sheet to lift and transfer it to the pie dish.