Raspberry Jam Tart With Almond Crumble Recipes

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RASPBERRY CRUMBLE TART



Raspberry Crumble Tart image

I like this recipe for Thanksgiving for a few different reasons. You can make everything in advance, it provides an exciting substitute for pie and it doubles as an amazing post-Thanksgiving breakfast leftover.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 18

1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground dry ginger
1/3 cup light brown sugar, firmly packed
3 tablespoons unsalted butter, melted
1 1/3 cups all-purpose flour, plus some extra for rolling
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, at room temperature, cut into 12 to 16 slices
2 large egg yolks
1/4 cup golden raisins
Nonstick spray, for greasing the pie dish
3 1/2 cups fresh raspberries
2 tablespoons strawberry or raspberry jam
Zest and juice from 1 lemon
1/2 cup light brown sugar
1 tablespoon plus 1 teaspoon cornstarch

Steps:

  • For the cinnamon topping: In a medium bowl, combine and mix the flour, cinnamon, salt and dry ginger. Mix in the brown sugar. Stir in the melted butter and work with your fingers until it becomes like wet sand. Transfer the topping to a baking sheet, breaking it into smallish pieces, and refrigerate while you prepare the rest of the tart.
  • For the tart dough: Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and pulse a few times. Add the egg yolks and pulse until everything is blended. Do not overwork or your dough will be tough. Flatten onto a piece of plastic wrap and refrigerate. When chilled and workable, place on a piece of parchment paper, top the dough with the raisins, fold the dough in half over the raisins and roll to about 3/4-inch thickness. Transfer to a greased 9-inch round pie dish. The raisins will sink into the dough as you roll it. Cover with a layer of parchment or tinfoil and weigh down the crust with some pie beans.
  • Bake the tart shell until light brown, 15 to 20 minutes. Remove the pie beans and parchment and set aside to cool. Lower the oven to 350 degrees F.
  • For the filling: In a medium bowl, combine the raspberries with the jam and lemon zest. In a small bowl, combine the lemon juice with the brown sugar and cornstarch and mix until smooth. Pour over the raspberries. Toss gently to mix the ingredients without crushing the raspberries.
  • Spoon the raspberry filling over the crust and top with an even layer of cinnamon topping. Place in the center of the oven and bake until the topping looks fully baked and the fruit juicy, 30 to 45 minutes. Set aside to cool before slicing.

RASPBERRY JAM TART WITH ALMOND CRUMBLE



Raspberry Jam Tart with Almond Crumble image

Categories     Food Processor     Berry     Nut     Dessert     Bake     Kid-Friendly     Raspberry     Almond     Winter     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 7

2 cups sliced natural almonds
2/3 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into pieces
11/4 cups all-purpose flour
1 rounded 1/4 teaspoon salt
2 tablespoons beaten egg
1 cup raspberry jam

Steps:

  • Preheat oven to 400°F.
  • Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
  • Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
  • Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
  • Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
  • Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.

RASPBERRY ALMOND TART



Raspberry Almond Tart image

This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar, divided
1 cup cold butter, divided
3 large eggs
1/2 cup raspberry jam, divided
1 cup ground almonds
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
2 to 2-1/2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!



The Best and Easiest Raspberry Coconut Jam Tarts Ever!!! image

Oh these are so good. If you are not a tart lover, you will definitely be after trying one of these. This is my mom's recipe and is so good and will help any sweet tooth!

Provided by Jenny Dee

Categories     Tarts

Time 30m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 7

2 single pie crusts
1/2 cup soft butter
1/2 cup sugar
2 eggs
1 cup coconut
1 teaspoon vanilla
1/4 cup raspberry jam

Steps:

  • Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
  • Cream butter and sugar.
  • Add eggs, one at a time, beating until smoothly blended.
  • Stir in coconut and vanilla.
  • Spoon 1/2 teaspoon jam into each tart shell.
  • Cover each tart 2/3 full with coconut mixture.
  • Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
  • Cool slightly then remove from pans. Makes 2 dozen tarts.

RASPBERRY JAM TART WITH ALMOND CRUMBLE



Raspberry Jam Tart With Almond Crumble image

from Gourmet magazine, December, 2000. Super Simple and tastes wonderful! Top with either whipped cream or vanilla ice cream.

Provided by jenpalombi

Categories     Tarts

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups sliced natural almonds
2/3 cup sugar
5/8 cup cold unsalted butter, cut into pieces (1 1/4 sticks)
1 1/4 cups all-purpose flour
1 1/4 teaspoons salt
2 tablespoons beaten eggs
1 cup raspberry jam

Steps:

  • Preheat oven to 400°F.
  • Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
  • Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
  • Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
  • Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
  • Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.

Nutrition Facts : Calories 584.8, Fat 32.6, SaturatedFat 10.6, Cholesterol 51.7, Sodium 384.2, Carbohydrate 66.9, Fiber 5.3, Sugar 37.5, Protein 10.4

RASPBERRY ALMOND LATTICE TART



Raspberry Almond Lattice Tart image

Categories     Berry     Nut     Dessert     Bake     Raspberry     Almond     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 20

For pastry dough
1 1/2 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, all cut into 1/2-inch cubes, plus 1/2 tablespoon, melted
1 large egg yolk
2 tablespoons ice water
For raspberry filling
2 cups raspberries (1/2 lb)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
For almond mixture
1/3 cup whole blanched almonds (1 3/4 oz)
1/4 cup all-purpose flour
2 tablespoons confectioners sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon almond extract
Garnish: fresh raspberries; confectioners sugar for dusting
Special Equipment
a 9- to 9 1/2-inch fluted tart pan (1 inch deep) with removable side; pie weights or raw rice

Steps:

  • Make pastry dough:
  • Pulse together flour, sugar, and salt in a food processor until combined. Add butter cubes and pulse until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Whisk together yolk and water in a small bowl, then drizzle into flour mixture and pulse until dough just forms a ball. Divide dough into 2 balls, one slightly larger than the other, then flatten into 1/2-inch-thick disks. Chill, each disk wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 375°F. Brush tart pan (including sides) with melted butter.
  • Roll out slightly larger disk of dough (keeping remaining disk chilled) between 2 sheets of plastic wrap into a very thin 11-inch round. Remove top sheet of plastic wrap and invert dough into tart pan, pressing gently to fit. Roll over top edge of pan with rolling pin to trim edge, then remove plastic wrap and discard trimmings. Prick all over bottom of shell (but not sides) lightly with a fork, then chill in freezer 30 minutes.
  • Line chilled shell with buttered foil (buttered side down) and fill with pie weights. Bake until edge is pale golden and pastry is set underneath weights, 20 to 25 minutes. Carefully remove weights and foil and bake shell until bottom is golden, 7 to 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
  • Make raspberry filling:
  • Stir together raspberries, sugar, and flour in a 1- to 1 1/2-quart heavy saucepan, then simmer over moderate heat, stirring, until liquid from berries is thickened, about 5 minutes. Remove from heat and cool completely.
  • Make almond mixture:
  • Pulse almonds with flour and confectioners sugar in a food processor until finely ground. Add butter and almond extract and pulse until mixture forms clumps.
  • Assemble and bake tart:
  • Crumble almond mixture evenly over bottom of cooled pastry shell. Stir raspberry filling and spread evenly over almond mixture.
  • Roll out remaining disk of dough between 2 sheets of plastic wrap into a 10-inch round (less than 1/8 inch thick) and transfer to a baking sheet. Remove top sheet of plastic wrap and cut dough with a pastry wheel or sharp knife into 12 (1/2-inch-wide) strips, then freeze strips on baking sheet 5 minutes. Lay 6 strips across raspberry filling (1 inch apart), discarding plastic wrap and pressing ends onto edge of crust. Arrange 6 more strips diagonally across first strips (1 inch apart) to form a lattice with diamond-shaped spaces. Repair any broken pieces of dough by carefully pressing them together. Trim edges of all strips flush with top edge of pan.
  • Bake tart until lattice crust is golden, 25 to 30 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool tart completely, about 3 hours.

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