Raspberry & Almond Crumble Tart
Prep: -
Cook: 1 hr + refrigeration & cooling
Servings: 8
Warm up with this beautiful Raspberry & Almond Crumble Tart. The perfect winter fruit crumble dessert.
Ingredients
Method
- Make almond crumble pastry.
- Roll two-thirds of the pastry between sheets of baking paper until large enough to line 11cm x 35cm (4½-inch x 14-inch) rectangular loose-based flan tin. Lift pastry into tin, press into base and sides; trim edge. Prick pastry base with fork; refrigerate 30 minutes. Reserve remaining pastry.
- Meanwhile, preheat oven to 200°C/400°F.
- Place tin on oven tray; bake, about 10 minutes or until browned lightly.
- Sprinkle raspberries over pastry base, sprinkle with remaining crumbled pastry. Bake further 20 minutes or until well browned; cool in pan.
- Dust with sifted icing sugar before serving.
Almond Crumble Pastry
- Beat butter in small bowl with 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 hand.
- Knead pastry on floured surface until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
TIP: This recipe is best made on day of serving as the raspberries will soften the pastry.
SERVING SUGGESTION: Serve with thick (double) cream, ice-cream or custard.
SERVING SUGGESTION: Serve with thick (double) cream, ice-cream or custard.