Raspberry Crumble Tart

Name: Raspberry Crumble Tart
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp cornstarch; 2 larges egg yolks; 42 grams all-purpose flour; 36 grams golden raisins; 67 grams granulated sugar; 1 teaspoons ground cinnamon; 1 teaspoons ground dry ginger; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 1 Zest and juice from lemon; 73 grams light brown sugar, firmly packed; 110 grams light brown sugar; 420 grams fresh raspberries; 2 Tbsps strawberry or raspberry jam; 1 stick unsalted butter, at room temperature, cut into 12 to 16 slices; 3 Tbsps unsalted butter, melted

If you want to add more lacto ovo vegetarian recipes to your collection, Raspberry Crumble Tart might be a recipe you should try. This recipe serves 10. One serving contains 280 calories, 2g of protein, and 14g of fat. If you have butter, egg yolks, kosher salt, and a few other ingredients on hand, you can make it. It works well as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. If you like this recipe, you might also like recipes such as Raspberry Crumble Tart, Raspberry Crumble Tart, and Raspberry Almond Crumble Tart.

Instructions

For the cinnamon topping: In a medium bowl, combine and mix the flour, cinnamon, salt and dry ginger.

Ingredients you will need

Cinnamon

Ginger

All Purpose Flour

Salt

Equipment you will use

Bowl

Mix in the brown sugar. Stir in the melted butter and work with your fingers until it becomes like wet sand.

Ingredients you will need

Brown Sugar

Butter

Transfer the topping to a baking sheet, breaking it into smallish pieces, and refrigerate while you prepare the rest of the tart.

Equipment you will use

Baking Sheet

For the tart dough: Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend.

Ingredients you will need

Granulated Sugar

Dough

All Purpose Flour

Salt

Equipment you will use

Food Processor

Bowl

Oven

Add the butter and pulse a few times.

Ingredients you will need

Butter

Add the egg yolks and pulse until everything is blended. Do not overwork or your dough will be tough. Flatten onto a piece of plastic wrap and refrigerate. When chilled and workable, place on a piece of parchment paper, top the dough with the raisins, fold the dough in half over the raisins and roll to about 3/4-inch thickness.

Ingredients you will need

Egg Yolk

Raisins

Dough

Roll

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Transfer to a greased 9-inch round pie dish. The raisins will sink into the dough as you roll it. Cover with a layer of parchment or tinfoil and weigh down the crust with some pie beans.

Ingredients you will need

Raisins

Beans

Crust

Dough

Roll

Equipment you will use

Pie Form

Bake the tart shell until light brown, 15 to 20 minutes.

Equipment you will use

Oven

Remove the pie beans and parchment and set aside to cool. Lower the oven to 350 degrees F.

Ingredients you will need

Beans

Equipment you will use

Oven

For the filling: In a medium bowl, combine the raspberries with the jam and lemon zest. In a small bowl, combine the lemon juice with the brown sugar and cornstarch and mix until smooth.

Ingredients you will need

Brown Sugar

Lemon Juice

Raspberries

Corn Starch

Lemon Zest

Jam

Equipment you will use

Bowl

Pour over the raspberries. Toss gently to mix the ingredients without crushing the raspberries.

Ingredients you will need

Raspberries

Spoon the raspberry filling over the crust and top with an even layer of cinnamon topping.

Ingredients you will need

Raspberries

Cinnamon

Crust

Place in the center of the oven and bake until the topping looks fully baked and the fruit juicy, 30 to 45 minutes. Set aside to cool before slicing.

Ingredients you will need

Fruit

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

cornstarch 2larges

egg yolks 42grams

all-purpose flour 36grams

golden raisins 67grams

granulated sugar 1teaspoons

ground cinnamon 1teaspoons

ground dry ginger 1teaspoons

kosher salt 1teaspoon

kosher salt 1

Zest and juice from lemon 73grams

light brown sugar, firmly packed 110grams

light brown sugar 420grams

fresh raspberries 2Tbsps

strawberry or raspberry jam 1stick

unsalted butter, at room temperature, cut into 12 to 16 slices 3Tbsps

unsalted butter, melted

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava

Pale gold in color, this Cava has aromas of ripe white peaches, toasted baguette with hints of lemon citrus and apricots. The palate is rich and broad with flavors of green apple, jasmine green tea and toasted almonds. This brut nature cava is extremely versatile because no dosage added, so the acidity and bubbles clean your palate after each bite. Recommended dishes: garlic shrimp, miso-marinated sea bass, sesame encrusted tuna, chicken tikka masala and Jamon Iberico.