Raspberry Crumble Tart

Raspberry Crumble Tart Recipe

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 a removable bottom. 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 bottom

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) in a resealable plastic bag that you toss in the refrigerator.
  • 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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