Raspberry Crumble Tart

  • Preparation 30 MIN
    Cooking 35 MIN
    Chilling 30 MIN
    Cooling 3 H
  • Servings 8



Raspberry Filling




  1. With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  2. In a food processor, combine the flour, baking powder, and salt. Add the butter and pulse a few seconds at a time until it is the size of peas. Add the water and pulse again until the dough just begins to form. Remove the dough from the food processor and form into a disc with your hands.
  3. On a floured work surface, roll out the dough and line a 23-cm (9-inch) in diameter and 2.5-cm (1-inch) deep tart pan with a removable bottom. Refrigerate for 30 minutes.

Raspberry Filling

  1. In a bowl, combine the sugar and cornstarch. Add the raspberries and toss to coat. Spoon into the crust. Set aside.


  1. In a bowl, combine the dry ingredients. Add the butter and stir until the dry ingredients are moistened and just stick together when pressed between your fingers. Sprinkle over the raspberry filling.
  2. Bake for about 35 minutes or until the crumble is golden brown and filling begins to bubble. Let cool on a wire rack.

To help you with this recipe

Fluted Tart Pan 23 cm (9 in)

This round tart pan is perfect for baking both savoury and sweet tarts. The dark metal creates a crispy crust and the removable bottom allows for easy unmolding and cleaning.

16.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 326  
Total Fat 14.5 g  
Saturated Fat 9 g  
Sodium (salt) 42 mg  
Carbohydrates 46 g  
Fibre 4 g  
Protein 4 g