Fresh local fruit can be found in abundance this time of year. Alone, it adds a great touch to any meal. It’s always a delicious, nutritious snack.
I enjoy the abundance of baking and cooking opportunities that fresh fruit affords. This week I was inspired by a Bon Appetit recipe for a raspberry tart from the August 2007 issue. I did not follow their recipe per se, but it allowed me to rethink my own recipe for raspberry pie.
So, here is my final recipe for a delicious raspberry tart. The almonds added to the crumb topping enhanced the flavor substantially. You can vary the amount of sugar that you add to the raspberries.
Raspberry Tart
1 9-inch tart pan
1 pastry
7 cups fresh raspberries
3/4 – 1 cup of sugar
4 tablespoons flour
Crumb Topping
1 cup flour
1 cup brown sugar
4 tbsp butter
3/4 cup finely chopped almonds
Cut butter into small cubes. Mix sugar and flour. Cut butter into sugar and flour until mixture resembles coarse crumbs. (I suggest using a pastry cutter). Mix almonds into the crumb topping and set aside.
Press pastry into tart pan, and trim the edges of the pastry even with pan. Mix the raspberries, flour and sugar together. Fill the tart pastry with the fruit mixture and cover completely with the crumb mixture.
Place the tart on a baking sheet ( I cover the baking sheet with foil). Bake in a 375 degree oven for 25 minutes. Loosely cover the tart with foil to avoid over-browning and bake for an additional 25 minutes. Place on a rack to cool for 15 – 20 minutes prior to serving.
“Love is a fruit in season at all times, and within reach of every hand.” – Mother Teresa