Tea Time Raspberry Almond Crumble Tart

Today I made a yummy, crumbly Raspberry Almond Tart 

for Teatime! It's one of those recipes that use the same 

mixture for the top and bottom of the tart. Makes it so 

easy to put together!!

Don't worry if your grocery store doesn't have any

fresh raspberries, because you don't need them! This 

recipe calls for frozen raspberries, so you can make this 

tart any time of the year!

I've had this pretty rectangular tart pan forever!! I'm so 

glad to finally get to use it!! It's a loose based tart pan so

after cooling, just push the tart out of the frame and slice

on the base.

To make this recipe, you make the tart dough, 

then place approximately 2/3 of it between

2 pieces of parchment paper and roll it out until it's

large enough to line your tart pan. 

Next, peel off the top piece of parchment, turn the paper 

pastry side down and ease the dough into the pan, 

pressing into corners and sides. Don't worry if it 

breaks, just pinch back together. Prick pastry base 

with a fork and refrigerate for 30 minutes (along

with the reserved pastry.)

Place tart base on a baking sheet and bake for 10

minutes. Remove from oven, sprinkle raspberries

over base, then crumble remaining dough over

raspberries. Bake for 20 more minutes, or until

browned.

Let cool in the pan, then sprinkle with powdered 

sugar. Cut into 4 or 5 slices.

Serve with some homemade whipped cream

and fresh raspberries, if desired.

This recipe is perfect for an intimate tea with a few friends.

A large cozy teapot filled with your favorite tea, generous 

slices of raspberry tart served on pretty vintage plates, and 

maybe some (not too dainty) chicken salad tea sandwiches!! 

Perfect! I made some Raspberry Zinger Herbal Tea which 

you can find at most grocery stores. It's really good!!

I have to say that the tart was not very pretty before

I sprinkled it with the powdered sugar! This little 

extra step really made my tart look extra special!!

RASPBERRY ALMOND CRUMBLE TART

from The Australian Women's Weekly Baking

Ingredients:

1 1/2 cups (225g) frozen raspberries

1 teaspoon icing (confectioners') sugar

ALMOND CRUMBLE PASTRY

150g (4 1/2 ounces) (one stick, plus 2 tblsps)butter, softened

1 teaspoon vanilla extract

2/3 cup (150g) caster (superfine) sugar

1 egg

1/2 cup (60g) ground almonds

1 1/2 cups (225g) plain (all purpose) flour

Directions:

*Make almond crumble pastry.

Roll two-thirds of the pastry between sheets

of parchment paper until large enough to line

a 11cm x 35cm (4 1/2"inch x 14" inch) 

rectangular loose based tart tin. 

Peel off top piece of parchment paper then 

turn paper pastry side down and ease into the 

tart tin, pressing into base and sides; trim edges. 

(Don't worry if pastry breaks - just pinch back 

together.)

Prick pastry base with a fork; refrigerate 30

minutes. Reserve remaining pastry.

Preheat oven to 200C/400F.

Place tart tin on a baking sheet; bake for 10

minutes or until browned lightly. Sprinkle

raspberries over base, sprinkle with remaining

crumbled pastry. Bake for a further 20 minutes

or until browned; cool in pan. Dust with a little

extra icing sugar before serving.

*ALMOND CRUMBLE PASTRY

Beat butter in a small bowl with an electric

mixer until smooth. Add extract, sugar and

egg; beat until combined. Stir in ground almonds

and half the flour. Work in remaining flour using

your hands. Knead pastry on a floured surface

until smooth. Enclose with plastic wrap; 

refrigerate 30 minutes.

Happy Teatime friends!!