Raspberry crumble almond tart

This raspberry crumble tart recipe, made with raspberries and a simple crumble crust, is the perfect summer dessert.

  • 1 hr cooking
  • Serves 8
  • Print


Raspberry crumble almond tart
  • 1 1/2 cup (225g) frozen raspberries
  • 1 teaspoon icing sugar
Almond crumble pastry
  • 150 gram butter, softened
  • 1 teaspoon vanilla extract
  • 2/3 cup (150g) caster sugar
  • 1 egg
  • 1/2 cup (60g) ground almonds
  • 1 1/2 cup (225g) plain flour


Raspberry crumble almond tart
  • 1
    Roll two-thirds of the pastry between sheets of baking paper until large enough to line 11cm x 35cm (4½-inch x 14-inch) rectangular loose-based flan tin. Lift pastry into tin, press into base and sides; trim edge. Prick pastry base with fork; refrigerate 30 minutes. Reserve remaining pastry.
  • 2
    Preheat oven to 200°C/400°F.
  • 3
    Place tin on oven tray; bake, about 10 minutes or until browned lightly.
  • 4
    Sprinkle raspberries over base, sprinkle with remaining crumbled pastry. Bake a further 20 minutes or until browned; cool in pan.
  • 5
    Dust with a little extra icing sugar before serving.
Almond crumble pastry
  • 6
    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 hand. Knead pastry on a floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes.


This recipe is best made on day of serving as the raspberries will soften the pastry.Serve with thick (double) cream, ice-cream or custard.

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