Tuesday, March 31, 2015

Raspberry Crumble Tart

Raspberry Crumble Tart: the Charm of Home
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.  

Raspberry Crumble Tart: the Charm of Home
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.  

Raspberry Crumble Tart: the Charm of Home
I love a recipe that is simple, elegant, and a plus is when you have most of the ingredients already in the pantry.
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

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

Raspberry Crumble Tart: the Charm of Home
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!
I will link this to:

Foodie Friday at Rattlebridge Farm
Homemaking Linkup at Hope In Every Season 
Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow
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


Michele M./ Finch Rest said...

Sherry that fruit crumble looks so so good. I love desserts like that!

Your teacup set is gorgeous!

You need to share this with all the tea time linky parties today - such as Tea Time Tuesday at Rose Chintz Cottage, to name a few.

Nancy's Notes said...

What a scrumptious looking raspberry tart! This is on my list now, I've got to have it and soon! Thanks for sharing this with us.


Linda Walker said...

Sherry, Your raspberry crumble looks absolutely delicious! I would rather have a tart than a pie! The history behind it is interesting too! I will have to try this!

Pura Vida said...

this looks so yummy!

Leslie said...

This raspberry crumble looks delicious and beautiful! What a way to impress without all the fuss. I'll have to try out this recipe sometime!

www.maisonvogue.net said...

Wow !! Sherry ...I just love this recipe ...won't be able to make it for Easter but I will definitely make it in the next few weeks

When I lived in Guernsey, Uk I used to make a crumble with Rhubarb but Rhubarb is difficult to find here in Alabama other than in the freezer section of the grocery store

I am in love and green eyed at your Bramble Hedge teacup ..it's precious happy days Janet

Unknown said...

Looks DE-LISH!
I personally am pro crumble! :)

Unknown said...

I am so glad to have found you again, I have added you to my blog list so I don't loose your blog again.
I love the crumble, it looks beautiful.
Now I am going to have a lovely afternoon while it is raining here in England catching up on some of your posts I missed.
Fondly Michelle

Betsy said...

thank you for the recipe, will definitely make.
happy easter

Lou Lou Girls said...

This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7 pm. Happy Monday! Lou Lou Girls

Have a Daily Cup of Mrs. Olson said...

Yum Sherry! I love raspberries and anything with a crumble. Loved learning the history about it! Thanks for sharing with SYC.