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Raspberry Crumble Tart
[Tarte crumble aux framboises]

Raspberry Crumble Tart is a great Quebec recipe featuring a buttery crust, sweet fresh raspberry filling and a crumbly oat topping.

Raspberry Crumble Tart [Tarte crumble aux framboises]

By Denis Elas The Chef
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Raspberry Crumble Tart [Tarte crumble aux framboises]
Raspberry Crumble Tart is a great Quebec recipe featuring a buttery crust, sweet fresh raspberry filling and a crumbly oat topping.
Recipe dedicated to:My cooking learning journey
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Course: Dessert
Cuisine: Quebecois
Prep: 30 minutes
Cook: 35 minutes
Rest: 3 hours 30 minutes
Total: 4 hours 35 minutes

Ingredients

The Crust

The Raspberry

  • 100 g sugar
  • 1 Tbsp. cornstarch
  • 300 g fresh raspberries can be frozen

The Crumble

8 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Crust

  1. In a mixing bowl, combine the 120 g all-purpose flour, 1/2 tsp. baking powder, and ¼ tsp. salt.
  2. Add the cold, cubed 75 g unsalted butter and mix using your hands until the mixture resembles coarse crumbs (about the size of peas). Gradually add the 45 ml cold water and mix again until the dough just begins to come together. Shape it into a disc.
  3. On a floured surface, roll out the dough to fit your tart pan. Carefully transfer the rolled dough a cake pan with parchment paper and press it into the bottom and up the sides. Refrigerate the crust for 30 minutes.

The Raspberry

  1. In a mixing bowl, combine the 100 g sugar and 1 Tbsp. cornstarch. Add the washed 300 g fresh raspberries and gently toss to coat.

The Crumble

  1. In another mixing bowl, combine the 75 g rolled oats, 30 g all-purpose flour, and 50 g sugar. Add the melted 60 g unsalted butter and mix until the dry ingredients are moistened and clump together when pressed.

The Baking

  1. Place the oven rack in the lowest position and preheat the oven to 400 °F (200 °C). Spoon the raspberry mixture into the chilled crust.
    Raspberry Crumble Tart [Tarte crumble aux framboises]
  2. Evenly sprinkle the crumble mixture over the raspberry filling.
    Raspberry Crumble Tart [Tarte crumble aux framboises]
  3. Place the tart in the preheated oven and bake for 35 minutes, or until the crumble is golden brown and the raspberry filling is bubbling at the edges.
    Raspberry Crumble Tart [Tarte crumble aux framboises]
  4. Allow the tart to cool on a wire rack for at least 3 hours before serving. I usually place a small cloth on it.

The Serving

  1. Serve your Raspberry Crumble Tart [Tarte crumble aux framboises] with a fresh cup of tea or coffee.
    Raspberry Crumble Tart [Tarte crumble aux framboises]

Equipments

Mixing bowl
Rolling pin
Round cake pan (23 cm / 9 inches in diameter)
Parchment paper

Nutrition

Serving: 1 serving | Calories: 248 kcal (12%) | Carbohydrates: 44 g (15%) | Protein: 3 g (6%) | Fat: 14 g (22%) | Sodium: 106 mg (5%) | Fiber: 3 g (13%) | Sugar: 1 g (1%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

ricardocuisine.com

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Denis Elas KapitanPrikol Prikol
Denis Elas Illustration by Designated Sally 03.28.2025
Illustration by Designated Sally

Who am I?

I’m Denis Elas, a Moldovan guy living in Canada with a variety of passions. I started cooking recently and doing challenges. I try to modernize the recipe scene in an ad-free environment that I prefer and I hope you do too!

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