Description
A delightful dessert combining sweet and tangy raspberries with a crunchy almond topping, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C) and place a cookie sheet on the bottom shelf.
- In a medium bowl, combine 1 cup flour and 1/2 tsp salt. Add the cold butter and crumble it into the flour mixture until pea-sized pieces form.
- Gradually mix in 1 tbsp vodka and 2 tbsp ice-cold water, kneading gently until a smooth ball forms. Wrap in plastic wrap and refrigerate for 15 minutes.
- In a small bowl, mix melted butter, brown sugar, vanilla extract, salt, and 1/2 cup flour to form a thick, crumbly streusel. Set aside.
- On a floured surface, roll out the chilled dough and transfer it to the tart pan. Trim any excess dough.
- Freeze the tart shell for 15 minutes.
- Remove the tart shell, fill it with frozen raspberries, and top with streusel and chopped almonds.
- Bake at 400°F for 10 minutes, then reduce to 375°F (190°C) and bake for an additional 45 minutes until golden brown.
- Let the tart cool completely before slicing and serving.
Notes
Serve on its own or with vanilla ice cream or whipped cream. Store in the refrigerator and consume within 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: tart, dessert, raspberries, streusel, almond