Raspberry Crumble Tart
250g plain flour
1 tsp salt
175g cold, unsalted butter, cubed
50ml cold water
75g toasted almonds, roughly chopped
115g granulated sugar
Preheat your oven to 190°C.
In a medium-sized bowl, combine the flour and salt and incorporate well. Add the butter and using the tips of your fingers, rub the butter into the flour until it resembles a 'crumble' mix. The lumps can be as large as a pea for this recipe.
Divide the flour mix by 2 and put into separate bowls.
With one bowl of the flour and butter mix, add the water gradually, combine and bring together into a ball of dough. You don't want to overwork the gluten in this dough, so as soon as it comes together, wrap it in plastic wrap and leave in the fridge for about an hour or until it has completely firmed up.
Add the chopped almonds and sugar to the remaining flour and butter mixture. Clump up some of it using your hands, this gives more of an interesting texture to the finished product.
Roll out the pastry (refer to video) and place in your tart tin. I used an 8 inch (20cm) tin.
Put the raspberries in the base (make sure they're dry if you washed them).
Sprinkle the crumble on top and bake for 30/40 minutes. If the top starts browning too soon, cover in foil.
Leave to cool and serve with softly whipped cream.