Raspberry Almond Streusel Tart

The Raspberry Almond Streusel Tart is a delightful dessert that combines the sweet and tangy flavor of raspberries with a crunchy almond topping. This tart is perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself and your family.

Why Make This Recipe

This recipe is a great way to enjoy the taste of summer with its fresh berries and nutty notes. The combination of the flaky crust, soft raspberries, and crunchy streusel makes this tart irresistible. Plus, it’s relatively easy to make! With just a few simple ingredients, you can create a stunning dessert that will impress your guests.

How to Make Raspberry Almond Streusel Tart

Ingredients

1 cup all-purpose flour
1/2 tsp kosher salt
1/3 cup cold unsalted butter, cubed
1 tbsp vodka
2 tbsp ice-cold water
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 cup all-purpose flour
3 1/2 cups frozen raspberries
1/4 cup sliced almonds, chopped

Directions

Preheat your oven to 400°F (200°C) and place a cookie sheet on the bottom shelf.
Prepare the crust: In a medium bowl, combine the flour and salt. Add the cold cubed butter and crumble it into the flour mixture using your fingers until it resembles pea-sized pieces.
Gradually add the vodka and ice-cold water while stirring with a fork. Knead the dough gently with your hands until it forms a smooth ball. Wrap in plastic wrap, flatten into a disk, and refrigerate for 15 minutes.
Prepare the streusel: In a small bowl, mix together melted butter, brown sugar, vanilla extract, salt, and flour using a fork until a thick, crumbly texture forms. Set aside.
On a floured surface, roll out the chilled dough into a rectangle slightly larger than your 13-inch tart pan. Transfer the dough to the tart pan and press it into the base and up the sides. Trim any excess dough.
Place the prepared tart shell into the freezer for 15 minutes to firm up.
Assemble the tart: Remove the tart shell from the freezer. Fill it with the frozen raspberries, spreading them evenly. Top with the streusel mixture and sprinkle the chopped almonds over the top.
Bake the tart at 400°F for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 45 minutes, or until the streusel is golden brown.
Let the tart cool completely before slicing and serving.

How to Serve Raspberry Almond Streusel Tart

Serve the Raspberry Almond Streusel Tart on its own, or with a scoop of vanilla ice cream or a dollop of whipped cream. This adds a nice creaminess that pairs well with the tartness of the raspberries.

How to Store Raspberry Almond Streusel Tart

To store the tart, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3 days. You can also freeze individual slices wrapped in plastic wrap for up to a month.

Tips to Make Raspberry Almond Streusel Tart

Make sure your butter is very cold for a flakier crust.
Feel free to experiment with different berries, like blueberries or blackberries, for a new twist!
Allow the tart to cool completely to help it hold its shape when slicing.

Variation

You can add a hint of lemon zest to the raspberry filling for a refreshing twist. Additionally, try using different nuts, such as walnuts or pecans, in the streusel for variety.

FAQs

Q: Can I use fresh raspberries instead of frozen?
A: Yes, you can use fresh raspberries. Just keep in mind that fresh raspberries may release more juice, so adjust the baking time accordingly.

Q: Can I make the tart crust ahead of time?
A: Absolutely! You can make the tart crust a day in advance and store it in the refrigerator until you are ready to assemble the tart.

Q: How long does the tart last in the fridge?
A: The Raspberry Almond Streusel Tart lasts about 3 days in the refrigerator when stored properly.