Raspberry Crumble Tart

This raspberry crumble tart has a crisp shortbread crust, raspberry preserves as filling, and a buttery streusel. Kinda like having the best parts of a tart and a crumble in one scrumptious dessert.

A cooked raspberry crumble tart on a wooden surface with a few raspberries lying nearby.

This raspberry crumble tart, as the name implies, comes together as if it’s a tart yet with the ease of a crumble. And it’s mindbendingly spectacular not just to behold but to actually experience.–Renee Schettler

Raspberry Crumble Tart

  • Quick Glance
  • (2)
  • 20 M
  • 1 H, 30 M
  • Serves 8
5/5 - 2 reviews
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Special Equipment: 9-inch (23-cm) tart pan, preferably with removable bottom

Ingredients

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Directions

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.
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) in a resealable plastic bag that you toss in the refrigerator.
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.
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. It’s most wondrous when served 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.) Originally published May 22, 2014.
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Recipe Testers Reviews

This raspberry crumble tart recipe was an irresistible combination of summer flavors. 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 made the streusel topping softer.

"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.

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. So I ended up just eating it burning hot and burning my tongue. It was definitely worth it!

This tart really is beautiful. It looks like it took hours to prepare while in reality it comes together quite quickly. Everyone loved the flavor and texture of the tart. It was a huge hit.

I used an entire 12-ounce container raspberries for the tart because I used only raspberries and no mangoes. The flavor of the sweet crust and tart raspberries together was well balanced and addictive. I was not convinced 1/4 cup raspberry preserves would be enough to cover the bottom of the 9-inch tart pan, but it was perfect.

The crust couldn't be quicker or easier to prepare. I do not always enjoy getting my hands messy, so I tossed my melted butter and flour mixture together with a rubber scraper and the dough came out to crumbly perfection. The crust can be made in advance and refrigerated until baking time. (I placed the 3/4 cup crumb mixture in a resealable plastic bag and put it in the refrigerator with the crust. While baking, I would check the tart at the earliest time given to ensure the crust does not overbrown.

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.

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Comments

  1. I am not a baker. I will repeat, I am not a baker. Pie dough is the bane of my existence and my 8-year-old kid can make a pie look better than I can. But this crumble … oh my. It took no time at all, and with the press-in shortbread crust, even I was able to create a gorgeous looking dessert. And it was delicious!! My mom said to give this 10 stars, or at least I think that’s what she said, as she had a mouthful of tart.

  2. Even though I made this tart with a different crust & crumble (for vegan Thanksgiving dinner guests), I’m jumping in with what may resolve the “soggy bottom” issue. I tossed the fresh raspberries (2-1/2 cups) with 1 tablespoon of tapioca starch and, for extra pectin, added 1/4 of a tart apple (mine was Pink Lady), peeled & grated (large holes; believe me, the apple totally disappeared into the filling when baked). The filling jelled beautifully, and the crust stayed nice & dry—NO juices seeped into it—for 7 hours until the last slice was enjoyed.

  3. This tart is absolutely fantastic and very easy to make. We couldn’t find seedless jam so we used jam with seeds and it was still utterly delicious. Thanks for sharing a wonderful recipe, this will be my go to spring or summer dessert for dinner parties now!

  4. ohhhhhhh boy! This looks like a keeper! I am a lemon lover so I will have to grate a little lemon peel into mine. I will LYK how it turns out.

  5. Since my fridge is full of raspberries this is on my list for the week-end! And thanks to Alex C. for the great switcheroo suggestion!! Can’t wait to try it :)

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