Description
This Raspberry Almond Streusel Tart is a delightful dessert combining fresh raspberries and a crunchy almond streusel topping on a buttery pre-made tart crust. Perfect for a quick and elegant treat, it bakes to golden perfection in just 25 minutes, delivering a balance of tart fruitiness and sweet, nutty flavors.
Ingredients
Scale
Tart Base
- 1 pre-made tart crust
Filling
- 1 cup fresh raspberries
Almond Streusel Topping
- ½ cup sliced almonds
- ¼ cup sugar
- ¼ cup flour
- 1 tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even baking for your tart.
- Prepare Tart Crust: Place the pre-made tart crust in a tart pan, pressing it into the edges to fit well and create a sturdy base for the filling.
- Arrange Raspberries: Wash the fresh raspberries gently and arrange them evenly in the tart crust, distributing them uniformly for balanced flavor in every bite.
- Make Almond Streusel: In a mixing bowl, combine the sliced almonds, sugar, flour, and cinnamon. Mix thoroughly so the dry ingredients evenly coat the almonds, forming the streusel topping.
- Add Streusel Topping: Evenly sprinkle the almond mixture over the arranged raspberries, ensuring complete coverage to create a crunchy topping.
- Bake Tart: Place the tart in the preheated oven and bake for about 25 minutes, or until the almond streusel topping turns a beautiful golden brown.
- Cool: Remove the tart from the oven and let it cool in the pan for a few minutes to set, then transfer it to a wire rack to cool completely before serving.
Notes
- Use fresh raspberries for the best flavor and texture.
- Feel free to substitute sliced almonds with chopped walnuts or pecans for a different nutty flavor.
- Ensure the tart crust is pressed firmly into the pan to prevent shrinking during baking.
- Serve the tart chilled or at room temperature, optionally with whipped cream or vanilla ice cream.
- Store any leftovers covered in the refrigerator for up to 2 days to maintain freshness.
