Description

This Raspberry Almond Streusel Tart is a delightful dessert featuring a buttery pre-made tart crust filled with fresh, juicy raspberries and topped with a crunchy almond streusel. The combination of tart raspberries and sweet, cinnamon-spiced almond topping creates a perfect balance of flavors and textures, baked to golden perfection. It’s an easy recipe perfect for any occasion, delivering elegance with minimal effort.

Ingredients

Scale

For the Tart

1 pre-made tart crust
1 cup fresh raspberries

For the Almond Streusel Topping

½ cup sliced almonds
¼ cup sugar
¼ cup flour
1 tsp cinnamon

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even and optimal baking of the tart.
Prepare Tart Shell: Place the pre-made tart crust into a tart pan, pressing it firmly into the edges and bottom to fit snugly and prevent any gaps.
Arrange Raspberries: Gently wash the fresh raspberries to clean them, then evenly distribute them over the tart crust in a single layer.
Make Almond Streusel: In a mixing bowl, combine the sliced almonds, sugar, flour, and cinnamon. Mix well to coat the almonds evenly with the dry ingredients, forming the streusel topping.
Add Topping: Evenly sprinkle the almond streusel mixture over the raspberries, covering them uniformly.
Bake Tart: Place the tart pan in the preheated oven and bake for approximately 25 minutes, or until the almond topping is golden brown and crisp.
Cool Tart: Remove the tart from the oven and let it cool in the pan for a few minutes before transferring it carefully to a wire rack. Allow it to cool completely before serving to set the flavors and texture.

Notes

You can substitute the pre-made tart crust with a homemade pie dough for a more personalized flavor.
For extra flavor, sprinkle a pinch of sea salt over the streusel topping before baking.
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Serve with whipped cream or vanilla ice cream for an indulgent dessert experience.