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Raspberry and Cinnamon Streusel Tart

Fresh English raspberries are best enjoyed with a dusting of sugar or a dollop of cream, but their flavour embodies a curious twist of sweet and sharp, making them the ideal ingredient for many superb desserts. Here is a quick and simple idea for an attractive tart where the raspberries are complemented by the flavour of almonds and cinnamon.




(Serves 4-6)

8 inch/20cm sweet shortcrust pastry case, baked blind
1lb/450g fresh raspberries
2oz/50g butter or margarine, softened
2oz/50g ground almonds
1 ½ oz/40g plain flour
2½ oz/70g Demerara sugar
¼ teaspoon ground cinnamon


  1. First make the streusel topping. Beat together the butter/margarine, ground almonds, 2oz/50g of the Demerara, flour and cinnamon in a bowl until the mixture comes together as a sticky dough. Shape it into a ball and place in the freezer to harden. 
  2. Pile the raspberries into the tart case and pre- heat the oven to Gas 6/200C. 
  3. Grate the chilled dough through a coarse cheese grater and sprinkle this streusel topping over the top of the raspberries. Sprinkle on the remaining Demerara sugar. 
  4. Bake for 10-15 minutes only, until the topping is light golden, but no longer, or the raspberries will not hold their shape. Serve immediately.