Raspberry Streusel Tart

Summertime is berry time. Summertime is also "I can't possibly turn on the oven in this heat" time. As I was living in an apartment without air conditioning, you can see how this could be a problem. I wish I could tell you there was an easy solution, but there isn't. So, what did I do? I moved. Plain and simple. Up and left my apartment, and moved into one that allowed me to bake in the middle of a heat wave.

Sure, I'm going to end up paying for it in the electric bill, but until I see my first invoice, I'm going to go ahead and say it's been worth it. This tart, topped with a dollop of whipped cream, worth it. Not to mention the smells that take over your home as it bakes. I'm obsessed with baking smells. This one is top notch.

Raspberry Streusel Tart
from The Joy of Cooking
makes one 9 1/2" - 10" tart, serves 8

Ingredients
(shortbread crust)
1 1/4 cups all-purpose flour
1/3 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
2 large egg yolks, divided

(streusel)
2/3 cup all-purpose flour
2/3 cup chopped walnuts
1/3 cup sugar
1/3 cup brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon salt

(filling)
3 cups raspberries
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice

Directions
(Shortbread crust)
In a medium bowl, whisk together the flour, sugar, lemon zest and salt. Add the softened butter and mash into the flour mixture with the back of a fork, or the bottom of a whisk. Mash until the mixture resembles course crumbs. Add one large egg yolk and mix together with a spatula, pressing dry bits into the dough to incorporate. Mix until dough comes together in a ball. Cover in plastic wrap and refrigerate for at least 30 minutes, (up to 2 days).

(Streusel)
In a small bowl, whisk together the flour, sugars, walnuts, cinnamon and salt. Add dry mixture to melted butter and blend well. Mixture will also resemble course crumbs. Set aside.

(Filling)
In a medium bowl, stir together the raspberries, sugar, cornstarch and lemon juice until just combined.

Assembling the tart
Preheat oven to 400 degrees Fahrenheit. Grease the bottom of the pie pan, dusting with flour. Pat the shortbread dough evenly over the bottom and sides of the prepared pan. Using the tines of a fork, poke holes throughout the bottom and the sides of the soon-to-be tart crust.

Bake until deep golden brown, (18 - 22 minutes).

Whisk together the remaining egg yolk with a pinch of salt. Brush the inside of the shortbread crust with the yolk. Return crust to oven until egg glaze sets, (1 - 2 minutes). Let cool completely.

Preheat oven to 350 degrees Fahrenheit. Distribute raspberry mixture evenly in tart crust. Sprinkle streusel over the berries and bake the tart until the streusel has browned and thick juices bubble up near the center, (45 - 60 minutes). Let cool completely on rack. Best served the day it is made.