Raspberry Crumble Tart

This week for Easter I wanted to find a versatile recipe that could be adapted for several diets and make a great dessert to keep on file but also be nice enough that you could pull it out for special occasions and it would still shine. This was the recipe, the Raspberry Crumble Tart.  It could be adapted to fit Paleo, dairy free, gluten free, and really any diet requirement. By using raspberries it makes the crumble different and and a little dressier than the ordinary crumble.  

I had to look up the history of the crumble out of curiosity. Looks like the crumble became popular in Britain during WWII.  It was an alternative to pie when there was a shortage of pastry ingredients due to rationing.  Who knew?  That was interesting.  I'll put this on my Depression Era Pinterest board where I have collected and cooked Depression era recipes.  I would think this would qualify for that.  

I love a recipe that is simple, elegant, and a plus is when you have most of the ingredients already in the pantry.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (4 oz.) unsalted butter, melted 
1/4 cup seedless raspberry preserves
2 1/2 cups fresh raspberries, gently rinsed and patted dry
Crumble topping:
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
pinch of salt
1/4 teaspoon cinnamon
4 tablespoons (2 oz.) unsalted butter, melted

Directions:
Place an oven rack in the middle position.  Preheat the oven to 375 degrees F.  (190 degrees C).  Lightly butter the bottom and sides of a 9-inch tart pan.
In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon.  Add the butter and toss with your fingertips until moist crumbs form.  Dump the crumb mixture into the pan and press firmly it into the bottom and up the sides.  
Spread the 1/4 cup raspberry preserves over the tart crust. Then top with the fresh raspberries.  In a medium bowl combine the crumble topping dry ingredients.  Add the butter and mix until the  moist crumbs form.  Sprinkle the crumb topping over the raspberries.  Bake 25-45 minutes.  Let cool 20 minutes on a wire rack.  
Serve with a topping of ice cream or whip cream if desired.
Makes: one 8-9 inch tart
Recipe adapted from: Leite's Culinaria

I had to get out the Brambly Hedge tea cup and plate today for spring.  Brambly Hedge is made by Royal Doulton.

May everyone have a beautiful Easter weekend!

Sherry

I will link this to:

Foodie Friday at Rattlebridge Farm

Homemaking Linkup at Hope In Every Season 

Lou Lou Girls Fabulous Party

Sweet and Savoury Sunday at Baking in Pyjamas

Tickle My Taste Buds Tuesdays at Lori's Culinary Creations

Fridays Unfolded at Nancherrow

The Party Bunch Weekend Linky at The Idea Room

Weekend Retreat Linky Party at AKA Design and Life

Foodie Friends Friday at Walking on Sunshine

Rooted in Thyme Simple and Sweet Fridays

Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen