Raspberry Almond Streusel Tart
A delightful tart with a flaky, buttery crust, sweet raspberries, and a crunchy almond streusel topping. Perfect for any occasion!
Ingredients:
For the Crust:
1 cup all-purpose flour
1/2 tsp kosher salt
1/3 cup cold unsalted butter, cubed
1 tbsp vodka
2 tbsp ice cold water
For the Streusel:
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 cup all-purpose flour
Filling and Topping:
3 1/2 cups frozen raspberries
1/4 cup sliced almonds, chopped
Instructions:
Preheat your oven to 400ºF (200ºC) and place a cookie sheet on the bottom shelf.
Prepare the crust: In a medium bowl, combine the flour and salt. Add the cold cubed butter and crumble it into the flour mixture using your fingers until it resembles pea-sized pieces.
Gradually add the vodka and ice-cold water while stirring with a fork. Knead the dough gently with your hands until it forms a smooth ball. Wrap in plastic wrap, flatten into a disk, and refrigerate for 15 minutes.
Prepare the streusel: In a small bowl, mix together melted butter, brown sugar, vanilla extract, salt, and flour using a fork until a thick, crumbly texture forms. Set aside.
On a floured surface, roll out the chilled dough into a rectangle slightly larger than your 13-inch tart pan. Transfer the dough to the tart pan and press it into the base and up the sides. Trim any excess dough.
Place the prepared tart shell into the freezer for 15 minutes to firm up.
Assemble the tart: Remove the tart shell from the freezer. Fill it with the frozen raspberries, spreading them evenly. Top with the streusel mixture and sprinkle the chopped almonds over the top.
Bake the tart at 400ºF for 10 minutes, then reduce the oven temperature to 375ºF (190ºC) and bake for an additional 45 minutes, or until the streusel is golden brown.
Let the tart cool completely before slicing and serving.
Enjoy your delicious Raspberry Almond Streusel Tart! 
