Description
This Raspberry Almond Streusel Tart is a delightful dessert featuring a pre-made tart crust filled with fresh raspberries and topped with a crunchy almond streusel. The combination of sweet and tangy raspberries with the cinnamon-spiced almond topping makes for a perfect treat that’s easy to assemble and bake.
Ingredients
Scale
Tart Base
- 1 pre-made tart crust
Filling
- 1 cup fresh raspberries
Streusel Topping
- ½ cup sliced almonds
- ¼ cup sugar
- ¼ cup flour
- 1 tsp cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking for your tart.
- Prepare the Tart Crust: Place the pre-made tart crust in a tart pan, pressing it firmly into the edges so it fits well and forms a sturdy base for the filling.
- Arrange the Raspberries: Gently wash the fresh raspberries to remove any impurities, then evenly spread them across the tart crust to create a fresh and juicy layer.
- Make the Streusel Topping: In a mixing bowl, combine the sliced almonds, sugar, flour, and cinnamon. Mix thoroughly to evenly coat the almonds and create a crumbly topping mixture.
- Sprinkle the Topping: Evenly distribute the almond streusel mixture over the raspberries on the tart, ensuring full coverage for a crunchy and flavorful topping.
- Bake the Tart: Place the tart in the preheated oven and bake for approximately 25 minutes, or until the topping turns a beautiful golden brown, indicating it is crisp and cooked through.
- Cool Before Serving: Remove the tart from the oven and allow it to cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute fresh raspberries with frozen, but be sure to thaw and drain them to avoid a soggy crust.
- For added flavor, consider drizzling a little honey over the tart just before serving.
- Store leftover tart covered in the refrigerator for up to 3 days.
- Use gluten-free flour to make this dessert gluten-free.
