Raspberry Streusel Tart

One 9 ½- or 10-inch tart


You can make this tart with any summer berry or with a mixture of berries.


For the shortbread crust, whisk together in a bowl or process in a food processor for 10 seconds:

1¼ cups (155g) all-purpose flour

⅓ cup (65g) sugar

(1 teaspoon finely grated lemon zest)

¼ teaspoon salt


1 stick (4oz or 115g) unsalted butter, cut into small pieces

Rub the butter into the flour mixture with your hands or process until the mixture resembles coarse crumbs. Add:

1 large egg yolk

Mix with a spatula or process just until the dough comes together in a ball. If the dough is too soft and sticky to work with, wrap it and refrigerate for at least 30 minutes (and up to 2 days). 

Grease or butter the bottom of a 9-inch pie pan or 9½- or 10-inch two-piece tart pan. Dust the pan with flour, and tap out the excess. Pat the dough evenly over the bottom and up the sides of the prepared pan. Thoroughly prick the bottom and sides with a fork. Refrigerate for 30 minutes.

Meanwhile, preheat the oven to 400°F. Bake the crust until deep golden brown, 18 to 22 minutes.

While still warm, glaze the crust with:

1 large egg yolk, beaten with a pinch of salt

Return to the oven and bake until the glaze sets, 1 to 2 minutes more.

Let cool completely. Position a rack in the center of the oven and reduce the heat to 350°F. Stir together until just combined:

3 cups raspberries or other berries

½ cup (100g) sugar

2 tablespoons (15g) cornstarch

1 tablespoon (15g) strained lemon juice

Distribute the raspberry mixture evenly over the crust.

For the streusel topping, combine in a bowl:

⅓ cup (65g) sugar

2 tablespoons (15g) all-purpose flour

2 tablespoons (1oz or 30g) unsalted butter

Blend these ingredients until crumbly. Add:

½ teaspoon ground cinnamon

½ cup sliced almonds

Sprinkle this mixture over the berries and bake until the streusel has browned and thick juices bubble up near the center, 45 to 60 minutes. Let cool completely on a rack.

A New Generation of JOY


In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.


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