Ingredients

The following ingredients have 1 Servings
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 (4-ounce) stick unsalted butter (melted, plus more for  the pan)
  • 1/4 cup seedless raspberry preserves (or more)
  • 2 cups fresh raspberries (gently rinsed and patted dry)

Instruction

  • Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Lightly butter the bottom and sides of a 9-inch tart pan.
  • In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon. Add the butter and toss with your fingertips until moist crumbs form. Dump 2 1/4 cups crumb mixture into the pan and firmly press it into the bottom and up the sides. Reserve the remaining crumb mixture (about 3/4 cup) in a resealable plastic bag that you toss in the refrigerator.
  • Spread 1/4 cup raspberry preserves over the tart crust. If you feel the need for excess raspberry deliciousness, slather the crust with up to 1/4 cup more preserves. Then top with 1 1/2 to 2 1/2 cups raspberries—as few or as many as you please—and then sprinkle with the remaining crumb mixture.
  • Bake the tart until the crust and streusel are a deep golden brown, 25 to 45 minutes. Let the tart cool in the pan on a wire rack for 20 minutes, then remove the sides of the pan if you can. Slice the tart and serve it warm from the oven. (Seriously. It's most wondrous when served within an hour or two of coming out of the oven, as the crust becomes quite soggy if left to set for more than a couple hours...though we've yet to hear of any complaints about making the tart disappear in time.)