Name: Raspberry Streusel Tart
Total time: 3 h 30 min
Ingredients: 1½ cups (7½ ounces/213 grams) all-purpose flour; ½ cup (3½ ounces/99 grams) granulated sugar; ¼ teaspoon table salt; 12 tablespoons unsalted butter , cut into 12 pieces and softened, divided; ½ cup (1½ ounces/43 grams) old-fashioned rolled oats; ½ cup sliced almonds , toasted; 3 tablespoons packed brown sugar; ¾ cup raspberry jam; 7½ ounces (213 grams/1½ cups) raspberries , divided; 1 tablespoon lemon juice

Why This Recipe Works

Made in a round springform pan for easy release, it strikes a perfect balance between the bright, tangy filling and rich, buttery crust, and both the base and topping are made from a single dough. We knew this tart would need a sturdy bottom crust so the jam wouldn't seep into it, but it also needed a topping that was light and would adhere to the filling. The key to achieving these two textures with one dough mixture was butter. A butter-rich shortbread made a supportive bottom crust; we then rubbed even more butter into the same dough, along with oats, nuts, and brown sugar, for an easy streusel topping. Combining fresh raspberries with raspberry jam made for a fresh-tasting fruit filling. Adding a dash of lemon juice brightened the filling further.

Before You Begin

Do no substitute quick or instant oats in this recipe. If the raspberries taste very tart, add an extra tablespoon or two of granulated sugar to the filling.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9-inch springform pan.

Using stand mixer fitted with paddle, mix flour, granulated sugar, and salt on low speed until combined. Add 10 tablespoons butter, 1 piece at a time, and mix until mixture resembles wet sand, 1 to 2 minutes. Set aside ½ cup mixture for topping.

Sprinkle remaining mixture into prepared pan and press firmly into even, compact layer using bottom of dry measuring cup. Use back of spoon to press and smooth edges. Bake until fragrant and beginning to brown, about 15 minutes. Let tart shell cool slightly while making topping and filling.

Mix reserved flour mixture with oats, almonds, and brown sugar in bowl. Add remaining 2 tablespoons butter and pinch mixture between fingers into hazelnut-size clumps.

Mash jam, ½ cup raspberries, and lemon juice with fork to coarse puree in small bowl. Spread berry mixture evenly over warm crust, then top with remaining 1 cup raspberries. Sprinkle streusel topping over raspberries. Bake until filling is bubbling and topping is deep golden brown, 22 to 25 minutes, rotating pan halfway through baking. Let tart cool completely in pan, about 2 hours. (Tart can be kept at room temperature for up to 8 hours.)

To unmold tart, remove sides of pan and slide thin metal spatula between crust and pan bottom to loosen, then slide tart onto serving platter or cutting board. Serve.