Today I made a yummy, crumbly Raspberry Almond Tart
for Teatime! It's one of those recipes that use the same
mixture for the top and bottom of the tart. Makes it so
easy to put together!!
Don't worry if your grocery store doesn't have any
fresh raspberries, because you don't need them! This
recipe calls for frozen raspberries, so you can make this
tart any time of the year!
I've had this pretty rectangular tart pan forever!! I'm so
glad to finally get to use it!! It's a loose based tart pan so
after cooling, just push the tart out of the frame and slice
on the base.
To make this recipe, you make the tart dough,
then place approximately 2/3 of it between
2 pieces of parchment paper and roll it out until it's
large enough to line your tart pan.
Next, peel off the top piece of parchment, turn the paper
pastry side down and ease the dough into the pan,
pressing into corners and sides. Don't worry if it
breaks, just pinch back together. Prick pastry base
with a fork and refrigerate for 30 minutes (along
with the reserved pastry.)
Place tart base on a baking sheet and bake for 10
minutes. Remove from oven, sprinkle raspberries
over base, then crumble remaining dough over
raspberries. Bake for 20 more minutes, or until
Let cool in the pan, then sprinkle with powdered
sugar. Cut into 4 or 5 slices.
Serve with some homemade whipped cream
and fresh raspberries, if desired.
This recipe is perfect for an intimate tea with a few friends.
A large cozy teapot filled with your favorite tea, generous
slices of raspberry tart served on pretty vintage plates, and
maybe some (not too dainty) chicken salad tea sandwiches!!
Perfect! I made some Raspberry Zinger Herbal Tea which
you can find at most grocery stores. It's really good!!
I have to say that the tart was not very pretty before
I sprinkled it with the powdered sugar! This little
extra step really made my tart look extra special!!
RASPBERRY ALMOND CRUMBLE TART
from The Australian Women's Weekly Baking
1 1/2 cups (225g) frozen raspberries
1 teaspoon icing (confectioners') sugar
ALMOND CRUMBLE PASTRY
150g (4 1/2 ounces) (one stick, plus 2 tblsps)butter, softened
1 teaspoon vanilla extract
2/3 cup (150g) caster (superfine) sugar
1/2 cup (60g) ground almonds
1 1/2 cups (225g) plain (all purpose) flour
*Make almond crumble pastry.
Roll two-thirds of the pastry between sheets
of parchment paper until large enough to line
a 11cm x 35cm (4 1/2"inch x 14" inch)
rectangular loose based tart tin.
Peel off top piece of parchment paper then
turn paper pastry side down and ease into the
tart tin, pressing into base and sides; trim edges.
(Don't worry if pastry breaks - just pinch back
Prick pastry base with a fork; refrigerate 30
minutes. Reserve remaining pastry.
Preheat oven to 200C/400F.
Place tart tin on a baking sheet; bake for 10
minutes or until browned lightly. Sprinkle
raspberries over base, sprinkle with remaining
crumbled pastry. Bake for a further 20 minutes
or until browned; cool in pan. Dust with a little
extra icing sugar before serving.
*ALMOND CRUMBLE PASTRY
Beat butter in a small bowl with an electric
mixer until smooth. Add extract, sugar and
egg; beat until combined. Stir in ground almonds
and half the flour. Work in remaining flour using
your hands. Knead pastry on a floured surface
until smooth. Enclose with plastic wrap;
refrigerate 30 minutes.
Happy Teatime friends!!