Raspberry Streusel Tart Recipes

PEACH-RASPBERRY STREUSEL TART

Steps:

• Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
• Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
• Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

RASPBERRY STREUSEL TART

Steps:

• Heat oven to 375°.
• Prebake crust for 10 minutes in preheated oven. Allow to cool before filling.
• Heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
• Combine sugar and cornstarch in a bowl, set aside.
• Whisk egg yolks in a bowl until slightly thickened.
• Whisk sugar & cornstarch into eggs; SLOWLY whisk in scalded half & half into sugar & egg mixture.
• Pour mixture into saucepan.
• Heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
• Remove from heat; add butter, liquor and vanilla.
• Cover with buttered plastic wrap or pan lid and let cool for 10 minutes. *Can transfer to a bowl and cover with plastic wrap.
• Spread custard in pre-baked crust; bake until set, 20-25 minutes. Cool completely on a wire rack.
• Glaze: Heat 2/3 C seedless raspberry all-fruit preserves and 1-2 T water until boiling. Carefully, brush top with half of glaze.
• Set raspberries in glaze, "point up". Drizzle remaining glaze over berries,.
• Chill tart uncovered for at least 2 hours before serving.