I like this recipe for Thanksgiving for a few different reasons. You can make everything in advance, it provides an exciting substitute for pie and it doubles as an amazing post-Thanksgiving breakfast leftover.
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon ground dry ginger
- 1/3 cup light brown sugar, firmly packed
- 3 tablespoons unsalted butter, melted
- 1 1/3 cups all-purpose flour, plus some extra for rolling
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature, cut into 12 to 16 slices
- 2 large egg yolks
- 1/4 cup golden raisins
- Nonstick spray, for greasing the pie dish
- 3 1/2 cups fresh raspberries
- 2 tablespoons strawberry or raspberry jam
- Zest and juice from 1 lemon
- 1/2 cup light brown sugar
- 1 tablespoon plus 1 teaspoon cornstarch
For the cinnamon topping: In a medium bowl, combine and mix the flour, cinnamon, salt and dry ginger. Mix in the brown sugar. Stir in the melted butter and work with your fingers until it becomes like wet sand. Transfer the topping to a baking sheet, breaking it into smallish pieces, and refrigerate while you prepare the rest of the tart.
For the tart dough: Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and pulse a few times. Add the egg yolks and pulse until everything is blended. Do not overwork or your dough will be tough. Flatten onto a piece of plastic wrap and refrigerate. When chilled and workable, place on a piece of parchment paper, top the dough with the raisins, fold the dough in half over the raisins and roll to about 3/4-inch thickness. Transfer to a greased 9-inch round pie dish. The raisins will sink into the dough as you roll it. Cover with a layer of parchment or tinfoil and weigh down the crust with some pie beans.
Bake the tart shell until light brown, 15 to 20 minutes. Remove the pie beans and parchment and set aside to cool. Lower the oven to 350 degrees F.
For the filling: In a medium bowl, combine the raspberries with the jam and lemon zest. In a small bowl, combine the lemon juice with the brown sugar and cornstarch and mix until smooth. Pour over the raspberries. Toss gently to mix the ingredients without crushing the raspberries.
Spoon the raspberry filling over the crust and top with an even layer of cinnamon topping. Place in the center of the oven and bake until the topping looks fully baked and the fruit juicy, 30 to 45 minutes. Set aside to cool before slicing.
Cook's Note: This dough is very delicate with the raisins and can tear easily. Roll out on a piece of parchment and use it to transfer the dough to the pie dish.