RASPBERRY STREUSEL TART
One 9 ½- or 10-inch tart
You can make this tart with any summer berry or with a mixture of berries.
Line a 9 ½- or 10-inch two-piece tart pan with:
- ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
Chill and bake the crust as directed in the dough recipe, or About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:
- 1 large egg yolk, beaten
Return the crust to the oven until golden brown, 5 to 8 minutes. Let cool completely. Position a rack in the center of the oven. Reduce the oven temperature to 350°F if necessary.
Stir together in a large bowl just until combined:
- 3 cups raspberries or other berries
- ½ cup (100g) sugar
- 2 tablespoons (15g) cornstarch
- 1 tablespoon (15g) lemon juice
Distribute the raspberry mixture evenly in the tart shell. Sprinkle over the berries:
Bake until the streusel has browned and thick juices bubble up near the center, 50 to 60 minutes. Let cool completely in the pan on a rack.