Raspberry Streusel Tart

Ingredients

• Hide ingredients for ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough 1 ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough (opens in new tab) ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
  • 2 ¾ cups (345g) all-purpose flour
  • ¼ teaspoon salt
  • 2 sticks (8 oz or 225g) unsalted butter, softened
  • ¾ cup (75g) powdered sugar
  • 1 teaspoon vanilla
  • 1 large egg, beaten

  Sub-recipe steps

  1. Whisk together in a medium bowl: 2 ¾ cups (345g) all-purpose flour; ¼ teaspoon salt
  2. Beat in a large bowl or the bowl of a stand mixer until smooth: 2 sticks (8 oz or 225g) unsalted butter, softened
  3. Add and beat until smooth: ¾ cup (75g) powdered sugar
  4. Scrape down the sides of the bowl. Beat in until combined: 1 teaspoon vanilla
  5. Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until the butter and flour are combined and crumbly, but do not mix so long that the dough is a completely smooth mass. Add: 1 large egg, beaten
  6. Mix on low speed until the dough comes together. Divide the dough in half for large tarts or into 10 equal pieces for tartlets. Flatten each into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. Before using, allow the dough to sit at room temperature until pliable but not soft.
  7. Roll out the dough between two pieces of parchment paper. Transfer to one or two 10-inch tart pan(s) or ten 3-inch tartlet pans or rings and press the dough gently into the corners. Fit the dough into the pan as directed in Lining a Pie or Tart Pan with Dough. Prick the dough all over with a fork and freeze for 30 minutes.
  8. Preheat the oven to 350°F.
  9. Line the tart shell(s) with parchment paper and fill halfway with pie weights or dried beans. Bake until golden, about 25 minutes. Remove the parchment paper and weights and bake 5 minutes more. Let cool completely before filling.
• 1 large egg yolk, beaten
• 3 cups raspberries or other berries
• ½ cup (100g) sugar
• 2 tablespoons (15g) cornstarch
• 1 tablespoon (15g) lemon juice
• Hide ingredients for Streusel I 1 Streusel I (opens in new tab) Streusel I
  • ⅓ cup sugar
  • 2 tablespoons all-purpose or rice flour
  • 2 tablespoons unsalted butter
  • ½ teaspoon ground cinnamon
  • (¼ to ½ cup chopped toasted nuts)
  • ½ cup all-purpose flour
  • ½ cup sugar
  • (½ teaspoon ground cinnamon)
  • (¼ teaspoon ground cardamom)
  • ¼ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into small cubes

  Sub-recipe steps

  1. Combine in a small bowl and blend until crumbly: ⅓ cup sugar; 2 tablespoons all-purpose or rice flour; 2 tablespoons unsalted butter; ½ teaspoon ground cinnamon
  2. Add, if desired: (¼ to ½ cup chopped toasted nuts)
  3. Sprinkle the streusel over the batter or dough and bake as directed.
  4. Whisk to combine in a medium bowl: ½ cup all-purpose flour; ½ cup sugar; (½ teaspoon ground cinnamon); (¼ teaspoon ground cardamom); ¼ teaspoon salt
  5. Add: 5 tablespoons cold unsalted butter, cut into small cubes
  6. Work the butter into the flour with your fingers until the mixture forms medium-sized clumps. Refrigerate until ready to use. Sprinkle the streusel over the batter or dough and bake as directed.