Easy-as-pie Raspberry Crumb Tart
Lise Anderson and Mile Peterle are the new owners of Cornwall Orchards Bed & Breakfast, a much-loved Vermont B&B just south of Middlebury College. They opened at the end of August 2016.
They have 80 feet of raspberry bushes, so needless to say they have been picking berries like crazy since the 4th of July!
This recipe is a hybrid of two recipes from The Best of Blood Root (Miriam and Furie, 2007 Anomaly Press)
It is is relatively low sugar, so it needs a sweet, healthy and a cool accompaniment. Creamy vanilla Greek yogurt from a local organic dairy will do the trick!
Pulse in the food processor with sharp blade attachment (like making scones) until it looks like cornmeal:
1 1/2 C organic pastry flour
1/2 tsp baking powder
1/2 C ground almonds
1/3 cup sugar
one stick salted cultured butter cut in small pieces
1-2 drops of almond extract
Add 1-2 tbsp cold water and pulse again
Pour half of this crumbly mixture into a 9 in pie shell and press lightly to form a crust.
Wash 1 1/2 pts raspberries (if they need washing) drain, and dry any excess water.
Put them in a bowl and drizzle with 1/4 C of maple syrup and pinches of cinnamon
Pour sweetened raspberries into the crust and pour the rest of the crumb mix evenly over the top.
Put in preheated oven at 350 degrees for 25-30 minutes until golden brown.
Cool and devour with that vanilla yogurt. Heaven.
802-462-2729
1364 Route 30
Cornwall, Vermont