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Raspberry-Cinnamon Streusel Tart

We giggled when we first saw this recipe, thinking perhaps we should rechristen it the ‘5½ oz. Streusel Tart,’ as four of the main ingredients are called out in just that amount. And then, the texture is more like a sponge cake than what we think of as a streusel, but regardless, whatever it may be called, this is a lovely little confection. The fresh raspberries provide just the right sweet note as they nestle inside the almond-scented cake: topped with a dollop of crème fraîche (a must), we are certainly won over by this light and flavorful delight!

Raspberry-Cinnamon Streusel Tart

5½ oz. ground almonds (generous 1½ cups)
5½ oz. butter, softened (11 tbs.)
5½ oz. caster (superfine white) sugar (¾ cup)
5½ oz. self-rising flour (1 cup plus 3 tbs.)
1-2 tsp. cinnamon
1 egg
9 oz. raspberries (2½ cups)
small handful sliced almonds
confectioner’s sugar, for dusting
crème fraîche, to serve

Heat the oven to 350°F. Grease an 8-inch square pan and line with parchment paper, leaving an overhang on two sides. (You may also use a 5 x 14-inch loose-bottomed tart pan where there will be no need for the parchment paper.)

To the bowl of the food processor, add the ground almonds, butter, sugar, flour, cinnamon, and egg. Pulse to combine. Press half into the prepared pan, using a damp fork, and top with the raspberries. Pat out little patties of the remaining dough and place over the raspberries — they do not have to be completely covered. Sprinkle with the sliced almonds.

Bake for 40 minutes, or until top is springy and browned. Place a piece of foil over the top if it begins to brown too quickly. Leave to cool, then dust with confectioner’s sugar and serve with crème fraîche.

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