Raspberry, Lemon, Basil Tart

Perfect slices, without loosing a drop of goodness!

Simply raspberry to perfection!

This tart has so many elements to love!  Solid fruit filling that is not too sugary sweet. 

Adding the lemon zest and basil give it that fresh from the garden essence. 

The almond crumb topping just adds one more level of flavor to every bite, 

without being overpowering!

As Always, 

ENJOY!

one 9 inch tart pan or springform pan with removeable bottom, greased

2 - 12oz. pkgs. frozen raspberries

3 Tbsp. instant tapioca

1/2 cup sugar

zest of 1/2 a lemon

5 basil leaves, finely chiffonade, (approx. 1 1/2 Tbsp.)

one recipe pie dough

streusel topping:

2Tbsp. sugar

2 Tbsp. flour

2 Tbsp. butter

2 Tbsp. finely ground almond slices

2 drops almond extract

     Cut butter and extract into dry mixture to form a crumb mixture. refrigerate until ready to use.

 Prepare pie dough and refrigerate for at least 30 minutes.  

In a large bowl add the raspberries, sugar, and instant tapioca.  Let sit at room temperature for at least 30 minutes.  Just before filling your tart shell, add the lemon zest and basil, mix to combine.

Roll out pie dough and gently press into the 9 inch tart pan.  Fill with the raspberry mixture.  Gently fold any excess pie dough over itself to the inside, to make a perfect shaped rim.

Put tart pan on a baking sheet and bake in a 425 degree oven for 10 minutes.

Reduce the heat to 375 degrees and bake for another 10 minutes.  

 Slightly pull oven rack out, to add the topping. Distribute evenly over hot filling.  Bake for an additional 20-25 minutes.  Let cool completely before cutting.