Raspberry-Cinnamon Streusel Tart

Raspberry-Cinnamon Streusel Tart

One of the most popular of all our desserts, this raspberry-cinnamon streusel tart is a cross between a crumble and a cake. Two things make it extra special: beautiful homegrown raspberries from the fruit garden, and the exotic spiciness of Sri Lankan cinnamon.

The sabayon ice cream suggested as an alternate to crème fraîche is a frozen take on the French sabayon, or Italian zabaglione—not too creamy but decidedly alcoholic.

You’ll need a 14-by-4-inch fluted pan or a 8-inch removable-bottom tart pan that is 1 1/2-inch deep, or an 8-inch springform cake pan.–Orlando Murrin

Raspberry-Cinnamon Streusel Tart

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • Serves 6 to 8
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  • For the sabayon ice cream
  • 1 cup milk
  • 1/2 cup plus 2 tablespoons sugar
  • 4 egg yolks
  • 1/2 teaspoon cornstarch
  • 1 cup heavy cream
  • 6 tablespoons Marsala
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • For the raspberry-cinnamon streusel tart
  • 1 1/4 cups blanched or ground almonds
  • 10 tablespoons softened butter
  • 3/4 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
  • 1 cup plus 3 tablespoons self-raising flour
  • 1 to 2 teaspoons cinnamon
  • 1 large egg
  • 1/2 pound raspberries
  • Confectioners' sugar
  • Crème fraîche or sabayon ice cream, to serve


  • Make the sabayon ice cream
  • 1. Heat the milk, sugar, egg yolks and cornstarch in the microwave. Microwave at full power for 1 minute. Whisk. Repeat this twice more. Now go to 30-second increments. After two or three 30-second bursts, the surface of the custard will begin to look a bit crusted. Stop and whisk vigorously. (There is no need to check, but out of interest, if you have a thermometer, it should read between 169°F and 180°F (75°C to 82°C), which is the correct temperature for cooking custard.)
  • 2. When the mixture has thickened, stir in the cream, Marsala, dark rum and vanilla extract. Chill to almost freezing and then churn in an ice cream maker.
  • Make the raspberry-cinnamon streusel tart
  • 3. Grease the pan, paying attention to the sides and top edge if using a fluted pan as this is where it will stick. If using blanched almonds, which have a slightly better flavor and more interesting texture than commercially ground, grind very thoroughly in the processor till fine-2 to 3 minutes.
  • 4. Now process the almonds with the butter, sugar, flour, cinnamon and egg till combined. Set half aside (if you have time, put in a bag and freeze). Spread the rest in a layer in the base of the pan, using a wet fork.
  • 5. Cover with raspberries and then crumble or grate over the reserved mixture. It does not have to cover completely.
  • 6. Bake the tart for 40 to 60 minutes at 350°F (175°C) [325°F (160°C) convection] oven. The top should feel firm but springy and be well browned; if it begins to scorch before you feel the tart is cooked, cover with foil after 40 minutes. Serve the tart dusted with confectioners’ sugar, accompanied by crème fraîche or sabayon ice cream.


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Recipe Testers Reviews

This cake/streusel was absolutely divine. Everyone went crazy over it. They loved it shortly after it came out of the oven and loved it even more when they had second helpings 30 minutes later. I didn’t make the sabayon ice cream, as my guests were not enthralled with the idea of an ice cream that was “decidedly alcoholic.” So I served it with crème fraîche. This recipe is a winner.

This is a great summer time dessert, I used local, fresh raspberries and served with it the sabayon ice cream. It was a hit with my family. I used the 14-by-4-inch fluted pan, it makes this easy dessert look like you worked hard to put it all together.

This was a delicious and beautiful “crumb cake.” It wasn’t overly sweet, but was perfect for dessert with ice cream. I also served it for brunch with whipped cream and coffee. I used an 8-inch spring form cake pan, and it sliced beautifully into wedges. I would definitely make again.

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.

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.

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.

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.

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.

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.

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.

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.


  1. Lovely! The addition of almonds really makes this stand out from the usual crumble tart/bar recipe. Used a mixture of blueberries and halved raspberries and baked it in an 8inch square tin. I also spread a thin layer of Bonne Maman apricot preserves on top of the base before scattering fruit on top. Didn’t make the ice cream but I can only imagine how yummy it’d be with an ice cream of your preference. The “tart” sliced beautifully into 16 clean, cute and neat squares to make lovely little cookie bars. Definitely a keeper.

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