http://leitesculinaria.com/12086/recipes-raspberry-cinnamon-streusel-tart.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Fri, 19 Mar 2010 22:08:43 -0500 http://wordpress.org/?v=2.9.2 hourly 1 http://leitesculinaria.com/12086/recipes-raspberry-cinnamon-streusel-tart.html#comment-1027 Testers' Choice Mon, 24 Aug 2009 03:16:33 +0000 http://leitesculinaria.com/wordpress/?p=12086#comment-1027 [Terri Rimmer] I loved this dish. It incorporates some of my favorite flavors: cinnamon, raspberries, and almonds. The procedure is simple, really. It's just a raspberry streusel tart. The sabayon adds a little something special to it. I love making ice cream, and this one is a smooth and creamy delight. The Marsala and rum really adds a subtle but pleasant kick to the ice cream and truly complements the raspberry tart. I actually ate some of the tart for breakfast—sans the sabayon. [Terri Rimmer] I loved this dish. It incorporates some of my favorite flavors: cinnamon, raspberries, and almonds. The procedure is simple, really. It’s just a raspberry streusel tart. The sabayon adds a little something special to it. I love making ice cream, and this one is a smooth and creamy delight. The Marsala and rum really adds a subtle but pleasant kick to the ice cream and truly complements the raspberry tart. I actually ate some of the tart for breakfast—sans the sabayon.

]]> http://leitesculinaria.com/12086/recipes-raspberry-cinnamon-streusel-tart.html#comment-1026 Testers' Choice Mon, 24 Aug 2009 03:15:20 +0000 http://leitesculinaria.com/wordpress/?p=12086#comment-1026 [Karen Taylor] Two things make this recipe stand out among other fruit crumble/crumb-like recipes. 1. the crème fraîche topping. I don't have an ice cream machine and therefore opted for the crème fraîche. The contrast of cool, creamy, and tangy with the warm, fragrant, and slightly tart really makes this recipe memorable. 2. Less obvious, but just as critical, is the use of almond flour (what the recipe calls "ground almonds") in the streusel. It gives the tart a fine, crumbly and crispy quality that could never be quite replicated by flour alone. Incidentally, the use of almond flour was my French chef's preferred method of making streusels and crumbles. The best part of this recipe is how simple it is, and what fabulous results it delivers. [Karen Taylor] Two things make this recipe stand out among other fruit crumble/crumb-like recipes. 1. the crème fraîche topping. I don’t have an ice cream machine and therefore opted for the crème fraîche. The contrast of cool, creamy, and tangy with the warm, fragrant, and slightly tart really makes this recipe memorable. 2. Less obvious, but just as critical, is the use of almond flour (what the recipe calls “ground almonds”) in the streusel. It gives the tart a fine, crumbly and crispy quality that could never be quite replicated by flour alone. Incidentally, the use of almond flour was my French chef’s preferred method of making streusels and crumbles. The best part of this recipe is how simple it is, and what fabulous results it delivers.

]]> http://leitesculinaria.com/12086/recipes-raspberry-cinnamon-streusel-tart.html#comment-1025 Testers' Choice Mon, 24 Aug 2009 03:14:05 +0000 http://leitesculinaria.com/wordpress/?p=12086#comment-1025 [David Bennett] This is a recipe to keep on hand for future baking. It makes for a nice breakfast item, as well as a dessert. However, before making it again, I'd make a few minor alterations to the recipe, i.e. double the amount of raspberries. Another nice variation was a dash of cinnamon atop the crème fraîche, which seemed to bring it all together. For less sophisticated palates (or for more casual drop-in visitor occasions), I think a dollop of good-quality vanilla ice cream would give due justice to the tart. Particularly, if one doesn't add more raspberries, as it seems much more of a mouthful of crumble than a balanced bite of crumble and berry. I'm anxious to substitute other berries, as well. It should be wonderful with blackberries or a mixture of raspberries and blackberries. In taking advantage of seasonal crops, I'd feel no hesitation in experimenting with peaches, rhubarb, even cherries, and pears. [David Bennett] This is a recipe to keep on hand for future baking. It makes for a nice breakfast item, as well as a dessert. However, before making it again, I’d make a few minor alterations to the recipe, i.e. double the amount of raspberries. Another nice variation was a dash of cinnamon atop the crème fraîche, which seemed to bring it all together. For less sophisticated palates (or for more casual drop-in visitor occasions), I think a dollop of good-quality vanilla ice cream would give due justice to the tart. Particularly, if one doesn’t add more raspberries, as it seems much more of a mouthful of crumble than a balanced bite of crumble and berry. I’m anxious to substitute other berries, as well. It should be wonderful with blackberries or a mixture of raspberries and blackberries. In taking advantage of seasonal crops, I’d feel no hesitation in experimenting with peaches, rhubarb, even cherries, and pears.

]]> http://leitesculinaria.com/12086/recipes-raspberry-cinnamon-streusel-tart.html#comment-1024 Testers' Choice Mon, 24 Aug 2009 03:12:01 +0000 http://leitesculinaria.com/wordpress/?p=12086#comment-1024 [Susan Jacobsen] I thought the recipe was easy to follow. The recipe read 1 to 2 teaspoons of cinnamon. I used two. I don't have an ice cream maker, so I served this with high-quality store-bought ice cream. My tasters thought that there was a little too much dough or could have used a little more raspberries. Also the freezing of 1/2 dough made a much nicer and even topping. All in all, I thought this was a great recipe. [Susan Jacobsen] I thought the recipe was easy to follow. The recipe read 1 to 2 teaspoons of cinnamon. I used two. I don’t have an ice cream maker, so I served this with high-quality store-bought ice cream. My tasters thought that there was a little too much dough or could have used a little more raspberries. Also the freezing of 1/2 dough made a much nicer and even topping. All in all, I thought this was a great recipe.

]]> http://leitesculinaria.com/12086/recipes-raspberry-cinnamon-streusel-tart.html#comment-1023 Testers' Choice Mon, 24 Aug 2009 03:10:51 +0000 http://leitesculinaria.com/wordpress/?p=12086#comment-1023 [Michelle Massey] The tart was really beautiful. I'm always a sucker for a cake/tart/cookie recipe that uses the same dough in different ways; in this case, it's both the delicious, almost cakey base and the crunchy, crumbly topping. It's best still a little warm from the oven, when the top is still crunchy. I does softens slightly as it sits, and I'm not sure what happens the next day; it didn't last that long. I'm not a big fan of icing sugar on top, but in this case, it was most fetching. This one goes into the rotation. [Michelle Massey] The tart was really beautiful. I’m always a sucker for a cake/tart/cookie recipe that uses the same dough in different ways; in this case, it’s both the delicious, almost cakey base and the crunchy, crumbly topping. It’s best still a little warm from the oven, when the top is still crunchy. I does softens slightly as it sits, and I’m not sure what happens the next day; it didn’t last that long. I’m not a big fan of icing sugar on top, but in this case, it was most fetching. This one goes into the rotation.

]]> http://leitesculinaria.com/12086/recipes-raspberry-cinnamon-streusel-tart.html#comment-1022 Testers' Choice Mon, 24 Aug 2009 03:09:23 +0000 http://leitesculinaria.com/wordpress/?p=12086#comment-1022 [Leanne Abe] This is a dessert where the fruit stays simple and the flavor is put into the crust. It's a cinch to make—run it through the processor and throw in rinsed fruit! I found it needs some ice cream or whipped cream to round out the flavors when served right out of the oven, but the next morning it makes a delightful breakfast on its own.? It's an easy dessert and nice to prepare in the hot summer. [Leanne Abe] This is a dessert where the fruit stays simple and the flavor is put into the crust. It’s a cinch to make—run it through the processor and throw in rinsed fruit! I found it needs some ice cream or whipped cream to round out the flavors when served right out of the oven, but the next morning it makes a delightful breakfast on its own.? It’s an easy dessert and nice to prepare in the hot summer.

]]> http://leitesculinaria.com/12086/recipes-raspberry-cinnamon-streusel-tart.html#comment-1021 Testers' Choice Mon, 24 Aug 2009 03:07:44 +0000 http://leitesculinaria.com/wordpress/?p=12086#comment-1021 [Cynthia Furey] Such an easy tart recipe that was gone in a heartbeat. I served it at a dinner party for eight, and while there were three other desserts, this was the first one to disappear. I would recommend freezing half of the crust (like the recipe states), because grating it over the raspberries gives it more of an even texture than if you crumbled it by hand. Grating it is also easier than crumbling. [Cynthia Furey] Such an easy tart recipe that was gone in a heartbeat. I served it at a dinner party for eight, and while there were three other desserts, this was the first one to disappear. I would recommend freezing half of the crust (like the recipe states), because grating it over the raspberries gives it more of an even texture than if you crumbled it by hand. Grating it is also easier than crumbling.

]]> http://leitesculinaria.com/12086/recipes-raspberry-cinnamon-streusel-tart.html#comment-1020 Testers' Choice Mon, 24 Aug 2009 03:06:39 +0000 http://leitesculinaria.com/wordpress/?p=12086#comment-1020 [Raye Tiedemann] I followed the recipe exactly except for the Diamond almonds I bought at the store, which turned out to be rancid. Good thing I had a smaller bag. So I made French tarts for single servings. Lord, were they ever good. I served mine with crème fraîche. I can imagine how the ice cream must have been. The crème fraîche was so nice, not too sweet. It sure was hard to find anything wrong with almonds and raspberries. What is not to like? Looking forward to making these again, can be adapted to pears, apples, blackberries, etc. A keeper. [Raye Tiedemann] I followed the recipe exactly except for the Diamond almonds I bought at the store, which turned out to be rancid. Good thing I had a smaller bag. So I made French tarts for single servings. Lord, were they ever good. I served mine with crème fraîche. I can imagine how the ice cream must have been. The crème fraîche was so nice, not too sweet. It sure was hard to find anything wrong with almonds and raspberries. What is not to like? Looking forward to making these again, can be adapted to pears, apples, blackberries, etc. A keeper.

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