Raspberry Tart

Raspberry Tart

1 9-inch tart pan

1 pastry

7 cups fresh raspberries

3/4 - 1 cup of sugar

4 tablespoons flour

Crumb Topping

1 cup flour 1 cup brown sugar 4 tbsp butter 3/4 cup finely chopped almonds Cut butter into small cubes. Mix sugar and flour. Cut butter into sugar and flour until mixture resembles coarse crumbs. (I suggest using a pastry cutter). Mix almonds into the crumb topping and set aside.

Press pastry into tart pan, and trim the edges of the pastry even with pan. Mix the raspberries, flour and sugar together. Fill the tart pastry with the fruit mixture and cover completely with the crumb mixture.

Place the tart on a baking sheet ( I cover the baking sheet with foil). Bake in a 375 degree oven for 25 minutes. Loosely cover the tart with foil to avoid over-browning and bake for an additional 25 minutes. Place on a rack to cool for 15 - 20 minutes prior to serving.