Raspberry Streusel Tart

Raspberry Streusel Tart

5 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    3 h
JJOHN32
Recipe by  JJOHN32

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 11-inch tart

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place 6 tablespoons butter in a saucepan. Melt over medium-low heat. Cool until barely warm.
  3. Combine flour, 6 tablespoons sugar, cinnamon, and salt and add to melted butter. Toss with a fork until crumbs are formed.
  4. Take a clump of the crumb mixture in your hand and squeeze gently forming a larger clump. Break larger clump apart.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat oven to 375 degrees F (190 degrees C).
  9. 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.
  10. 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.
  11. 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.

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Reviews (5)

Rate This Recipe
MINALEWIS
4

MINALEWIS

I am going to give this a better rating cuz I could tell it WOULD have been great had I not slaughtered it. Part of the reason I messed up though was my shopping list did not have some of the detail needed. Because of this and for other reasons - I made some substitutions. I also was not thinking and when the recipe called for preserves in the pot - I was (stupid me) thinking rasberries...not the jam! DUH! ok..but despite some mashed rasberries that I layered with (and by the way - I think I liked that boo boo cuz it did not affect it much and then I was not jamming the topping into the rasberries so that it would stay put - it layered nicely. (I will do that again (break up the rasberries a bit) The other thing to consider is the cost of rasberries of that amount - I paid $15.00 for my rasberries at 2.99 a container that had a little over a cup. Marie Calanders would have been less expensive!!! This is also a lot of work. But anyway..in the end - I could read through the lines and think..." This WOULD have been delicious but pricey! I also used Cherry extract instead of the kirshwasser - I have no idea how different that made it - but like I said the flavor was good - so that item worked for me. Good luck...I will probably try it again!

SBTOBABY
3

SBTOBABY

this was excellent!!!! everyone loved it!

Nanby
2

Nanby

Quite tasty and made for a pretty tart.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 657 cal
  • 33%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 88.1 g
  • 28%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 164 mg
  • 55%
  • Sodium
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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Raspberry Pie I

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