Raspberry Streusel Tart Recipes

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RASPBERRY STREUSEL TART



Raspberry Streusel Tart image

Cover any leftover tart (if any) lightly with an aluminum foil tent. Refrigerate for up to 2 days. Kirschwasser is a cherry-flavored liqueur. Instead of kirschwasser try using framboise, a raspberry-flavored liqueur. Currant or seedless raspberry preserves may be used in place of apricot preserves.

Provided by JJOHN32

Categories     Fruit Tarts

Time 3h

Yield 8

Number Of Ingredients 17

6 tablespoons unsalted butter
1 ¼ cups all-purpose flour
6 tablespoons white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 ¾ cups light cream
⅓ cup white sugar
4 teaspoons cornstarch
4 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (11 inch) shortbread tart crust, baked
⅔ cup apricot preserves
2 tablespoons water
2 ½ pints fresh raspberries
2 ½ tablespoons sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 6 tablespoons butter in a saucepan. Melt over medium-low heat. Cool until barely warm.
  • Combine flour, 6 tablespoons sugar, cinnamon, and salt and add to melted butter. Toss with a fork until crumbs are formed.
  • Take a clump of the crumb mixture in your hand and squeeze gently forming a larger clump. Break larger clump apart.
  • Sprinkle crumbs onto a large shallow pan. Repeat until all the mixture has been made into crumbs. Place crumbs in oven and bake for 15 to 18 minutes until they turn light brown. Set streusel mixture aside to cool and harden.
  • Heat cream in a 2-quart saucepan until just under a boil. In a small bowl, combine 1/3 cup sugar and cornstarch. Beat egg yolks in a mixing bowl with a whisk until slightly thickened. Whisk in sugar-cornstarch mixture. Gradually pour in hot cream, whisking constantly. Return mixture to saucepan. Heat slowly, stirring constantly with a wooden spoon, until mixture begins to thicken and comes to a boil. Be sure to reach all parts of the pot to release any custard that may stick.
  • After custard reaches a boil, simmer about 1 minute. Remove from heat. Stir in 1 tablespoon butter, vanilla, and Kirschwasser or framboise. Cover custard with a piece of buttered plastic wrap. Cool about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread custard into a prebaked tart shell and bake for until bubbly, 20 to 25 minutes. Remove from oven and cool on a rack for 10 minutes to set.
  • Combine preserves and water in a small saucepan. Heat until mixture comes to a boil. Pass the glaze through a fine-mesh strainer. Discard pulp.
  • Gently brush top of custard with half of the hot preserves. Sprinkle berries generously over hot custard. Lightly brush tops of berries with remaining preserves. Sprinkle tart generously with streusel, pressing the crumbs gently into the berries so they will stick. Chill tart, uncovered, for about 2 hours. Just before serving, sift confectioners' sugar on top.

Nutrition Facts : Calories 657.3 calories, Carbohydrate 88.1 g, Cholesterol 163.8 mg, Fat 30.8 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 15 g, Sodium 225.3 mg, Sugar 45.5 g

RASPBERRY STREUSEL COFFEE CAKE



Raspberry Streusel Coffee Cake image

One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 23

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 large eggs, lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

RASPBERRY CRUMBLE TART



Raspberry Crumble Tart image

To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.

Categories     Fruit     Dessert     Bake     Raspberry     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8-10 servings

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
5 to 7 tablespoons ice water
3/4 cup whole almonds (3 ounces), chopped
3/4 cup sugar
4 (6-ounces) containers fresh raspberries (6 cups)
Special Equipment
a pastry or bench scraper; an 11 1/4- by 8-inch rectangular tart pan with a removable bottom or a 10-inch round tart pan (1 inch deep) with a removable bottom

Steps:

  • Make dough:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
  • Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
  • Make topping while dough chills:
  • Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
  • Assemble pie:
  • Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.

PEACH-RASPBERRY STREUSEL TART



Peach-Raspberry Streusel Tart image

Looking for a classic dessert using Gold Medal® flour? Then check out this delightful fruit tart made with peach and raspberry.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 8

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons packed brown sugar
1 egg yolk
1 can (21 oz) peach pie filling
1 cup frozen unsweetened raspberries
1/2 cup quick-cooking oats
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup chopped pecans

Steps:

  • Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
  • Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
  • Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.

Nutrition Facts : Calories 500, Carbohydrate 60 g, Cholesterol 90 mg, Fat 5, Fiber 5 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg

PEACH-BLUEBERRY STREUSEL TART



Peach-Blueberry Streusel Tart image

This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.

Provided by Kim

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 3h25m

Yield 10

Number Of Ingredients 20

1 ⅓ cups all-purpose flour
¼ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cardamom
½ cup unsalted butter, melted
1 teaspoon vanilla extract
2 ½ cups peeled and sliced fresh peaches
1 ½ cups fresh blueberries
2 ½ tablespoons honey
1 ½ teaspoons lemon juice
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup firmly packed dark brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
3 tablespoons unsalted butter, melted
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
  • Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
  • Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
  • Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
  • Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
  • Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
  • Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 36.7 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 79.2 mg, Sugar 19 g

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