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Raspberry-cinnamon streusel tart
Preparation info
- Serves
6-8
- Difficulty
Easy
Appears in
Published 2008
One of the most popular of all our desserts at Raynaudes, this is a cross between a crumble and a cake. Two things make it extra special when eaten on the Manoir terrace - beautiful home-grown raspberries from the fruit garden, and the exotic spiciness of Sri-Lankan cinnamon from the spice lady at Carmaux market.
Ingredients
Method
Grease the tin, paying attention to the sides and top edge if using a fluted tin as this is where it will stick. If using blanched almonds, which have a slightly better flavour and more interesting texture than commercially ground, grind very thoroughly in the processor till fine - 2-3 minutes.
Now process the almonds with the butter, sugar, flour, cinnamon and egg till combined. Set ha