Raspberry Crumble Tart
Lately I feel like I’ve been thinking in the color gray. Denver has been inundated with rain. And more rain. And then a few more thunder showers just for variety. I came to Denver years ago and one of the reasons I stayed was because of the sunny, dry days. I am not used to gray days which might be the reason I have been so attracted to all things spring, particularly in the grocery store. Green peas, red radishes, olive colored artichokes, beets in yellows and reds, Swiss chard in all its glory, but oh my-the berries. Red luscious strawberries and perfect crimson raspberries, purple blueberries and giant blackberries just sing Spring to me.
Recently I had the boyfriend for dinner and what a glorious dinner it was. Just sayin’. I made crab cakes which are my perennial spring favorite, and a layered potato tart that I will have to make again, just so I can share with you, and so I can eat it all myself. It was simply divine. Dessert was this fabulous berry crumble tart that can be made with your favorite type of berry. I’ve been making it since 1981 which says something for staying power, does it not?
I had planned to use the raspberries for my favorite raspberry rose jam that is super simple to make and requires less time than making this tart. But alas, I didn’t get to it so I decided to use raspberries in combination with blueberries to make a berrylicious tart. I loved how the blueberries rose to the top, but when you sliced into it, there was a glorious pink filling.
Driscoll berries are the best. Trust me, I know. I have my own raspberry patch and am always fighting off Japanese beetles and rabbits to get to them. Not to mention the thorns and the wee little bushes that sprout up into the grass make growing raspberries, shall I say challenging? Truth be told, I don’t know why I don’t take them out. Trust me, my dear friend Driscoll, supplements me because it seems I never have enough raspberries at one time to make anything with. I usually throw them in fruit salad or eat them straight from the patch.
My life has been in a bit of chaos lately. Spring seems to make me feel rushed. Between spring cleaning and yard cleaning, I always feel overwhelmed. I need a break and this tart does it for me. The crust easily becomes the crumble, by using the same mixture and adding an egg. The crispy, almost brulee like topping, welcomes whipped cream or ice cream as an added luxury. Take it from me. Give yourself a break. Cut yourself a slice of tart and sit back and enjoy it. The boyfriend did. Manservant did. And then he even did the dishes.
Raspberry Crumble Tart (Adapted from Martha Stewart)
Time to make: About 20 minutes
Time to bake: About 45 minutes
1 c sugar plus 2 T sugar
1/4 t salt
1 stick butter chilled
1 1/4 c flour
3/4 t cinnamon
1/4 t baking powder
1/2 c Greek yogurt
2 T cream or milk
2 t vanilla
2 c of raspberries
2 c of fresh blueberries (or use all raspberries or blueberries or any other berry!)
Preheat oven to 350. In a medium bowl, combine 3/4 c sugar and salt. Cut in the butter, until the mixture resembles coarse meal. Stir in the flour. Set aside 1/2 the mixture. Add cinnamon, baking powder and 1 egg to the other half. Mix until blended. Press into the bottom of a 9″ tart pan. Bake for 10 minutes.
While the pastry is baking, whisk together 1/4 c of the sugar, the remaining egg, the yogurt, cream or milk and the extract. Remove the pastry from oven and cover with berries. Spread the yogurt mixture over the fruit and sprinkle with the reserved butter-flour mixture. Sprinkle with the remaining 2 T of sugar. Bake for about 30 minutes, though this may take longer. When it is almost finished, if the top is still not brown, I brown this under the broiler to give it a creme brulee like crust. Serve warm with whipped cream or ice cream.
Disclosure: Driscoll did send me coupons to try their berries, but all opinions are my own.
Other berry dishes: