Raspberry-cinnamon streusel tart from A Table in the Tarn: Living, Eating and Cooking in South-west
One of the most popular of all our desserts at Raynaudes, this is a cross between a crumble and a cake. Two things make it extra special when eaten on the Manoir terrace - beautiful home-grown rasp...
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Ingredients
- crème fraîche or sabayon ice cream, to serve
- 250 g raspberries
- icing sugar
- 1-2 tsp cinnamon
- 1 egg
- 150 g caster sugar
- 150 g self-raising flour
- 150 g softened butter
- 150 g blanched or ground almonds
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