Not-too-sweet berries are absolutely scrumptious in this juicy and buttery raspberry crumble tart. You can use either a ceramic tart pan or a pan with removable sides. This tart is best the day it’s made.–Yvonne Ruperti
LC Carpe Diem Note
Just to reiterate what the author of this raspberry tart crumble recipe states just above, this tart is, indeed, quite lovely the day it comes together—and yes, it’s especially spectacular just moments out of the oven. Darn good thing it tends to disappear as soon as it cools, because truth be told, that crisp crust tends to turn a touch sodden within a few hours. Best not to let that happen. (We don’t see this as being a problem. Trust us. It’s quite easy to cram this jam tart into your piehole.)
Special Equipment: 9-inch tart pan, preferably with removable sides
Raspberry Crumble Tart Recipe
- Quick Glance
- 20 M
- 1 H, 30 M
- Makes one 8- or 9-inch tart
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1/2 cup (3 1/2 ounces) packed light brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (4 ounces) unsalted butter, melted, plus more for the pan
- 1/4 to 1/2 cup seedless raspberry preserves
- 1 1/2 to 2 1/2 cups fresh raspberries, gently rinsed and patted dry
- 1. Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Lightly butter the bottom and sides of a 9-inch tart pan.
- 2. In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon. Add the butter and toss with your fingertips until moist crumbs form. Dump 2 1/4 cups crumb mixture into the pan and firmly press it into the bottom and up the sides. Reserve the remaining crumb mixture (about 3/4 cup).
- 3. Spread 1/4 cup raspberry preserves over the tart crust. If you feel the need for excess raspberry deliciousness, slather the crust with up to 1/4 cup more preserves. Then top with 1 1/2 to 2 1/2 cups raspberries—as few or as many as you please—and then sprinkle with the remaining crumb mixture.
- 4. Bake the tart until the crust and streusel are a deep golden brown, 25 to 45 minutes. Let the tart cool in the pan on a wire rack for 20 minutes, then remove the sides of the pan if you can. Slice the tart and serve it warm from the oven. (Seriously. We mean what we just said about serving it within an hour or two of coming out of the oven, as the crust becomes quite soggy if left to set for more than a couple hours, though we’ve yet to hear of any complaints about making the tart disappear in time.)
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Testers ChoiceTesters Choice
May 22, 2014
I'd have to say that this raspberry crumble tart recipe is wonderfully versatile. You can play switcheroo with your fillings, which of course will change the name of the recipe. In my case, the raspberry jam was changed to plum preserves and the raspberries were changed to bananas. (It's what I had on hand and I needed a dessert for that evening.) Boy, was this a hit! Sticky plum preserves, gooey bananas, that crust, and oh that crumble topping—so buttery and crisp, just like the crust. I kept the amount of preserves the same as the recipe directs—1/4 cup. I thinly sliced 3 ripe medium bananas. This worked pretty well as there were just enough banana slices to fill the bottom of the crust. For me, 35 minutes in the oven was a little too long, as my crust turned out darker than I would've liked. Next time I'll start checking in on the tart around 25 minutes. I served a slice of the tart with a generous scoop of freshly made malted vanilla ice cream. I'm sure a big spoonful of whipped cream would work well, too. If you manage to have any tart remaining as leftovers—as if!—you will notice that the tart will lose its crispiness and become slightly soggy by the second day. I'd highly recommend slipping your tart back into its pan and reheating it in the oven at 350°F for 5 to 8 minutes just to crisp it back up a bit.
May 22, 2014
"Tart" is the operative word for this delightful raspberry crumble tart recipe. I made this twice, as the first time I forgot to add cinnamon to the crumble crust and topping mixture. Both times it was a delicious success, but I'd recommend tasting the berries and adding a little sugar if they're too tart. The crust is almost cookie-like when baked. It came together very quickly, and I pressed it into the tart pan with ease. It's a nice way to make a tart crust—almost no fuss. I used 4 pints berries to fill the tart. I'd recommend rotating the tart midway through the baking time, as mine was browning a little faster on one side that the other. We allowed it to cook for a couple of hours and served it with homemade frozen yogurt. I was fortunate in that the sweetness of the frozen yogurt offset how tart the berries were. While I really enjoyed it as it was, several of my tasters would have preferred it to be a little sweeter. Certainly worth making again.
May 22, 2014
This raspberry crumble tart is the best crumble ever! As a raspberry lover, I had to hold myself back from eating all the raspberries. This recipe was very easy to assemble. Due to my mom being gluten free, I used gluten-free all purpose flour. The only issue I had was waiting for the crumble to cool off. So I ended up just eating it burning hot and burning my tongue. It was definitely worth it!
May 22, 2014
This raspberry crumble tart recipe was an irresistible combination of summer flavors. I made the tart in a 9-inch tart pan with removable sides. It looked so sophisticated and was perfect for company. The crumble was so quick and easy to make and was ideal as both crust and topping. I served the tart at room temperature with whipped cream on the side. It looked so professional and was full of the flavors of summer. A winner in our family! The texture of the tart was definitely better the day I made it. The next day the berries started to "juice" and make the streusel topping softer.
Raspberry Crumble Tart Recipe © 2013 Yvonne Ruperti . Photo © 2013 Evan Sung. All rights reserved.