Raspberry-Plum Crumb Tart Recipe

Name: Raspberry-Plum Crumb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus more for pan; 1/3 cup hazelnuts, toasted and skinned (see page 343); 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/3 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 ripe, firm plums (about 12 ounces); 4 ounces (about 3/4 cup) raspberries; 1 tablespoon all-purpose flour; 1/4 cup plus 2 tablespoons granulated sugar; 1 large whole egg, lightly beaten, and 1 large egg yolk; 1/3 cup heavy cream; 1/4 cup milk; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; Pinch of freshly grated nutmeg (optional)

Servings: persons

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus more for pan
1/3 cup hazelnuts, toasted and skinned (see page 343)
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 ripe, firm plums (about 12 ounces)
4 ounces (about 3/4 cup) raspberries
1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 large whole egg, lightly beaten, and 1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of freshly grated nutmeg (optional)

1
Make the crust: Preheat oven to 350F.
2
Butter a 9-inch springform pan.
3
In a food processor, pulse nuts until ground medium fine, about 30 pulses.
4
With an electric mixer on medium speed, mix ground nuts, flour, sugars, cinnamon, and salt just until combined.
5
Add butter, and mix on low speed just until combined, 2 to 3 minutes.
6
Press 3 cups of crumb mixture into bottom of pan and about 1 1/2 inches up sides to form crust.
7
Reserve remaining crumb mixture.
8
Bake crust until set, 18 to 20 minutes.
9
Let cool completely on a wire rack.
10
Make the filling: Slice plums in half, and remove pits.
11
Slice into eighths.
12
Scatter raspberries and sliced plums onto cooled crust.
13
In a medium bowl, whisk together flour and sugar.
14
Whisk in whole egg, egg yolk, cream, milk, cinnamon, salt, and nutmeg, if desired.
15
Pour custard over fruit; sprinkle with reserved crumb mixture.
16
Bake tart until custard has set and is slightly golden, 45 to 50 minutes.
17
Transfer to a wire rack, and let tart cool at least 25 minutes before slicing.
18
Serve warm or at room temperature.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus more for pan, 1/3 cup hazelnuts, toasted and skinned (see page 343), 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and more.

Yes, Raspberry-Plum Crumb Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry-Plum Crumb Tart

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