Nutrients per serving
- Protein: 10.5 grams
- Fat: 31.0 grams
- Carbohydrates: 57.5 grams
- Calories: 551
Raspberries
Raspberry and Red Currant Crumble Tart
Ontario Raspberries and Red Currants are flamboyantly colorful, and together, create delectable edibles, like this fabulous tart.
Cooking Time: 35 to 40 Minutes
Servings: 6 to 8
Ingredients:
-
Crust:
- 1 1/4 cups (300 mL) quick-cooking rolled oats
- 1/2 cup (125 mL) ground almonds
- 1/2 cup (125 mL) packed brown sugar
- 1/3 cup (75 mL) all-purpose flour
- 1/4 tsp (1 mL) each salt and nutmeg
- 1/2 cup (125 mL) butter, softened
- 2 cups (500 mL) Ontario Raspberries
- 1 cup (250 mL) Ontario Red Currants
- 1 cup (250 mL) ground almonds
- 2/3 cup (150 mL) granulated sugar
- 1/3 cup (75 mL) all-purpose flour
- 2 tbsp (25 mL) butter
- 2 eggs
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) salt
Filling:
Preparation:
Crust:
In bowl, combine oats, almonds, sugar, flour, salt and
nutmeg. Cut or rub in butter until mixture is crumbly. Press
into 9-1/2-inch (24 cm) flan tin with removable base. Place
on baking sheet. Bake in 375°F (190°C) oven for 10
to 12 minutes or until firm and lightly browned. If sides
shrink a little, smooth back into place with back of metal
spoon.
Filling:
Mix half the almonds and half the sugar with 2 tbsp (25 mL)
of the flour. With fork, blend in butter; set aside. Beat
eggs with remaining sugar until thick and pale lemon color.
Combine remaining almonds and flour, baking powder and salt;
stir into egg mixture. Combine raspberries and currants in
prepared crust; cover with batter. Sprinkle reserved almond
mixture on top. Return to oven on baking sheet. Bake 25 to
30 minutes or until filling is puffed and golden brown. When
cooled to lukewarm, remove flan ring. Serve warm or at room
temperature.
