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Raspberry Crumble Tart

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.
Raspberry Jam
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.
Raspberry Blueberry Tart
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 Tart
Raspberry Crumble Tart (Adapted from Martha Stewart)
Time to make: About 20 minutes
Time to bake: About 45 minutes
Serves: 8
Ingredients:
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
2 eggs
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!)
Directions:
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:
This crumble tart has a pressed in crust with an easy no cook pastry cream. Topped with fruit and a bit more crumble, this is a winner dessert! www.thisishowicook.com #tart #raspberrytart #desserts

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31 Comments

  • Reply
    Sippity Sup
    May 20, 2015 at 6:04 pm

    Driscoll's berries are indeed the best. But then so is spring chaos! Stay dry. GREG

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:17 am

      Staying dry is not easy. It is thundering as I speak. My roses have rust and my roof has moss. This isn't Colorado anymore!

  • Reply
    Holly @ abakershouse.com
    May 20, 2015 at 9:54 pm

    Yes, I agree, Driscoll berries can brighten any meal! I have some at home now too and would love to enjoy them with your recipe. Looks like this was a perfect end to a nice evening at your house!

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:18 am

      It is a good recipe! And a nice night! Thanks, Holly!

  • Reply
    Kitchen Riffs
    May 20, 2015 at 10:48 pm

    Fun pictures! And Driscoll usually does quite good berries — definitely worth buying. It's been warm here, but we're having gloomy and chilly weather. So I'm making cabbage and kielbasa soup. Would love some of this for dessert!

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:19 am

      We could use that soup, too! I don't know how to cook anymore! But this tart would do justice to any meal. Thanks, John!

  • Reply
    Juliana
    May 21, 2015 at 1:00 am

    OMG Abbe, love the edible flowers and as I am so anxious waiting for my violas to bloom…okay…now…this tart looks beautiful, and I like the idea of the creamy layer with the berries and of course the brûlée look…thank you so much for sharing the recipe!
    Hope you are having a wonderful week 🙂

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:20 am

      Thanks Juliana! This tart is always a winner and I do love pansies!

  • Reply
    Liz Berg
    May 21, 2015 at 1:35 am

    Oh, yeah. A berry tart with a crumble topping sounds heavenly! I hope you saved me a slice 🙂

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:29 am

      I'd make it again Liz, just to have a visit with you!

  • Reply
    Angie Schneider
    May 21, 2015 at 2:46 am

    Your raspberry tart looks impossibly beautiful and divine! That crumble topping is just hard to resist!

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:30 am

      Thanks Angie! The top is the best part, but I must say that the whole thing is pretty damn good!

  • Reply
    Sugar et al.
    May 21, 2015 at 10:14 am

    What a beautiful tart! Berries and crumble and I'm sold. The raspberry rose jam sounds divine. That is one of my favourite combinations and I made cupcakes with the same combo yesterday. Can't wait to try your jam now.

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:31 am

      Sonali, the jam is divine. I'm planning on making a few jars soon, because I am out! And it is that good! Thanks for the comment!

  • Reply
    Tricia @ Saving room for dessert
    May 21, 2015 at 1:09 pm

    I must say it is very nice of your husband to allow you to invite your boyfriend over for dinner. Such a nice open relationship (haha) You might get lots of new boyfriends with this gorgeous dessert! It would clear any grey day at my house. Absolutely lovely photos! Crumbles are the best 🙂 Have a wonderful weekend in the foothills – do they still do the fireworks from the Red Rocks area around 4th of July? I can't remember where they did it but maybe it was further north? Bloomfield? There are some things I miss about Colorado and that amazing blue sky is one of them.

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:32 am

      You caught that, huh? I could use lots of boyfriends! Fireworks at the 4th. Blue sky is something we seem to be missing lately!

  • Reply
    Karen Harris
    May 21, 2015 at 2:14 pm

    What a pretty, pretty dish. I love crumbles and raspberries. Perfect combination.

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:33 am

      Thanks Karen! Fruit crumbles are pretty good, aen't they?

  • Reply
    Libby Weiner
    May 21, 2015 at 4:42 pm

    Dear Abbe, You should clear up the reference to who boyyfriend is. I know he is Zoe's boyfriend but your readers might think you are having a menage a trois ! Love you, Mom

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:34 am

      Mom, you are getting so good at commenting! Let the readers think anything they want. It is more fun that way!

  • Reply
    SavoringTime in the Kitchen
    May 21, 2015 at 8:27 pm

    You have a boyfriend too? Of course, I knew you were talking about your daughter's boyfriend 🙂 What an incredibly gorgeous dessert! My parents used to have a big raspberry patch in their back yard. Sadly, they've both passed on and Driscoll has become my friend too.

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:35 am

      Aww Susan. Letting you all think I had a boyfriend is more fun and keeps Manservant on his toes!

  • Reply
    dedy oktavianus
    May 23, 2015 at 8:04 pm

    Simply damn delicious raspberry tart!!!
    Dedy@Dentist Chef

  • Reply
    Daniela Grimburg
    May 24, 2015 at 2:59 pm

    So beautiful with all these lovely colors and it looks so good- I'm hungry now.

  • Reply
    La Table De Nana
    May 25, 2015 at 3:33 pm

    It looks fantastic Abbe!
    Great clics too.

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:39 am

      Thank you sweetie! Coming form you this makes me feel so good because your clics are out of the worlld!

  • Reply
    ZazaCook
    May 26, 2015 at 11:51 am

    Oh my! That raspberry crumble tart is gorgeous and looks scrumptious!!

    • Reply
      Abbe Odenwalder
      May 28, 2015 at 3:40 am

      Thanks Zaza. It is a recipe I've been baking for a long time and never disappoints!

  • Reply
    priya
    February 10, 2018 at 2:38 pm

    This tart looks gorgeous.. seems like a perfect valentine dessert.

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