Raspberry Lemon Crumble Tart

It’s really a perfect summer dessert.

Take a lemony-shortcake cookie base, then stuff raspberries in between that and a lemony-crumbly topping. Feel the rays of sunshine on you yet? I do too! It just begs for vanilla ice cream and it’s going to get what it asks for, let me tell you. This dessert has presence and power and not only will it demand that you make it, but it will insist that you make it often.

Adapted from my Blueberry Lemon Crumble Bars…

COOKIE BASE:

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons lemon zest

Pinch of salt

1/2 cup butter, chilled and cubed

1 egg

1 teaspoon vanilla

FILLING:

2 cups fresh raspberries

2 tablespoons sugar

TOPPING:

5 tablespoons butter, softened

1/2 cup packed brown sugar

3/4 cup all-purpose flour

1 teaspoon lemon zest
1. Preheat oven to 400º. Grease 5 – 6 small tart pans and set aside.
2. CRUST:
  1. In a food processor, combine the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Pulse in the 1/2 cup butter until the mixture resembles coarse crumbs. In a small bowl, lightly beat egg with vanilla, then add to crumb mixture until a crumbly dough forms. Press into the bottoms of the prepared tart pans.
  2. Bake for 7 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
3. FILLING: Sprinkle raspberries over the crust. Sprinkle sugar over top.
4. TOPPING: In a food processor, cream together the 5 tablespoons butter and brown sugar until smooth. Add in the flour and lemon zest, pulsing until the mixture is crumbly like streusel. Sprinkle over the raspberry layer.
5. Bake for 15 minutes, until browned. Cool and then serve.
Tips:
- This recipe makes 5 – 6 small tarts. If you want to make bars, just bake the cookie base into a 9×13″ baking pan and go from there- pre-bake for 15 minutes then bake for 25 minutes after adding raspberry & crumble layers (until golden brown).
- No food processor? GET ONE ALREADY! (But if you really won’t get one, just cut butter in manually for the crust. And you can use a mixer for step 4, or even use your hand like they did in the 1920s.)
- Use salted butter for the topping. Salt is so necessary in sweet stuff. :)
- Enjoy!
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August 1st, 2015 | More Sweets Please | No Comments | Tags: Fruit, Lemon, Unidentifiable!