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Raspberry Crumble Tart (Alexandra Guarnaschelli) Recipe

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Raspberry Crumble Tart (Alexandra Guarnaschelli)
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Ingredients
18
Count
Nutrition
419
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cook's Note: This dough is very delicate with the raisins and can tear easily. Roll out on a piece of parchment and use it to transfer the dough to the pie dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 419.17 Kcal (1755 kJ)
Calories from fat 160.24 Kcal
% Daily Value*
Total Fat 17.8g 27%
Cholesterol 88.32mg 29%
Sodium 425.69mg 18%
Potassium 205.44mg 4%
Total Carbs 62.33g 21%
Sugars 35.73g 143%
Dietary Fiber 4.91g 20%
Protein 5.14g 10%
Vitamin C 15.8mg 26%
Vitamin A 0.2mg 6%
Iron 1.4mg 8%
Calcium 52.9mg 5%
Amount Per 100 g
Calories 274.09 Kcal (1148 kJ)
Calories from fat 104.78 Kcal
% Daily Value*
Total Fat 11.64g 27%
Cholesterol 57.75mg 29%
Sodium 278.35mg 18%
Potassium 134.33mg 4%
Total Carbs 40.75g 21%
Sugars 23.36g 143%
Dietary Fiber 3.21g 20%
Protein 3.36g 10%
Vitamin C 10.3mg 26%
Vitamin A 0.1mg 6%
Iron 0.9mg 8%
Calcium 34.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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