Raspberry Almond Streusel Tart
A delightful tart with a flaky, buttery crust, sweet raspberries, and a crunchy almond streusel topping. Perfect for any occasion!
Ingredients:
For the Crust:
1 cup all-purpose flour
1/2 tsp kosher salt 蓼
1/3 cup cold unsalted butter, cubed 杻
1 tbsp vodka
2 tbsp ice cold water
For the Streusel:
1/4 cup unsalted butter, melted 杻
1/4 cup brown sugar
1/2 tsp vanilla extract
1/4 tsp kosher salt 蓼
1/2 cup all-purpose flour
Filling and Topping:
3 1/2 cups frozen raspberries
1/4 cup sliced almonds, chopped
Instructions:
1 Preheat your oven to 400ºF 200ºC and place a cookie sheet on the bottom shelf.
2 Prepare the crust: In a medium bowl, combine the flour and salt. Add the cold cubed butter and crumble it into the flour mixture using your fingers until it resembles pea-sized pieces.
3 Gradually add the vodka and ice-cold water while stirring with a fork. Knead the dough gently with your hands until it forms a smooth ball. Wrap in plastic wrap, flatten into a disk, and refrigerate for 15 minutes.
4 Prepare the streusel: In a small bowl, mix together melted butter, brown sugar, vanilla extract, salt, and flour using a fork until a thick, crumbly texture forms. Set aside.
5 On a floured surface, roll out the chilled dough into a rectangle slightly larger than your 13-inch tart pan. Transfer the dough to the tart pan and press it into the base and up the sides. Trim any excess dough.
6 Place the prepared tart shell into the freezer for 15 minutes to firm up.
7 Assemble the tart: Remove the tart shell from the freezer. Fill it with the frozen raspberries, spreading them evenly. Top with the streusel mixture and sprinkle the chopped almonds over the top.
8 Bake the tart at 400ºF for 10 minutes, then reduce the oven temperature to 375ºF 190ºC and bake for an additional 45 minutes, or until the streusel is golden brown.
9 Let the tart cool completely before slicing and serving.
Enjoy your delicious Raspberry Almond Streusel Tart!
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