Raspberry Crumble Tart

Name: Raspberry Crumble Tart
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 591 milliliters all-purpose flour; 5 Tbsps ice water; 680 grams fresh raspberries (6 cups); 1 teaspoons salt; 177 milliliters sugar; 177 milliliters 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes; 59 milliliters cold vegetable shortening (preferably trans-fat-free); 85 grams 3/4 cup whole almonds , chopped

Raspberry Crumble Tart is a vegetarian recipe with 10 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. This dessert has 423 calories, 6g of protein, and 24g of fat per serving. A mixture of almonds, ice water, vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Ingredients you will need

Shortening

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Blender

Bowl

Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.

Ingredients you will need

Water

Equipment you will use

Bowl

Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)

Ingredients you will need

Water

Dough

Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.

Ingredients you will need

Almonds

Dough

Sugar

Dry Seasoning Rub

Equipment you will use

Bowl

Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F.

Equipment you will use

Baking Sheet

Oven

Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping.

Ingredients you will need

Berries

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Frying Pan

Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.

Ingredients you will need

Crust