Best 11 Plum And Raspberry Tart Recipes

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Welcome to the world of culinary delight, where we embark on a journey to discover the perfect recipe for a tantalizing "Plum and Raspberry Tart." This delectable creation combines the sweet and tangy flavors of juicy plums and vibrant raspberries, enveloped in a crispy and flaky pastry crust. With its stunning visual appeal and irresistible aroma, this tart is sure to be the centerpiece of any gathering, leaving your taste buds in awe. Whether you're a seasoned baker or just starting your culinary adventure, this guide will provide you with all the essential information, tips, and tricks to help you create a masterpiece that will impress even the most discerning palate. So, gather your ingredients, preheat your oven, and let's begin our exploration into the realm of pastry perfection.

Here are our top 11 tried and tested recipes!

RASPBERRY-PLUM CRUMB TART



Raspberry-Plum Crumb Tart image

In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 14

3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pan
1/3 cup hazelnuts
1 1/2 cups plus 1 tablespoon all-purpose flour
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 medium-size, ripe but firm plums (about 12 ounces)
1 half-pint raspberries
1 large egg, lightly beaten
1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
Pinch of grated nutmeg, optional

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
  • Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.
  • Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
  • Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
  • In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

RASPBERRY PLUM JAM



Raspberry Plum Jam image

The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Although we now live in town, our hearts still belong in the country! We have six children-three of them grown, two teenagers plus a girl who's 10-and two grandchildren.

Provided by Taste of Home

Time 35m

Yield 6 pints.

Number Of Ingredients 5

4-1/2 cups chopped or coarsely ground peeled pitted fresh plums (2-1/2 pounds)
2 packages (10 ounces each) frozen sweetened raspberries
10 cups sugar
1/2 cup bottled lemon juice
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

PLUM RASPBERRY CRUMBLE



Plum Raspberry Crumble image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided
2 tablespoons orange juice
1/2 pint fresh raspberries
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup sliced almonds, plus extra for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
  • For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
  • Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

PLUM & RASPBERRY TART



Plum & Raspberry Tart image

This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It's made using an almond shortcrust pastry case that's not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don't be tempted to leave it too thick, about 0.5cm is as thick as we would go with it. Don't worry about it breaking whilst baking, this should only happen if you forget to grease the baking tins and it might break as you remove the tarts. As long as the tins/cases are greased before you add the almond mixture there should be no breakages or leaks. Optional: Sea buckthorn powder to serve

Provided by hello

Categories     Dessert

Time 1h10m

Yield 4 tarts

Number Of Ingredients 14

4 plums
1 teaspoon vanilla extract
1 tablespoon cinnamon
250 g honey or 250 g maple syrup
120 g ground almonds
45 g raspberries
3 eggs
100 g coconut oil
100 g rolled oats
120 g ground almonds
50 g coconut oil
1 tablespoon honey or 1 tablespoon maple syrup
1 teaspoon vanilla extract
1 egg

Steps:

  • Preheat the oven to 160C/320°F.
  • Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
  • Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
  • Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
  • Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
  • Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
  • Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.

Nutrition Facts : Calories 1087.5, Fat 73.8, SaturatedFat 36.5, Cholesterol 186, Sodium 76.3, Carbohydrate 96.8, Fiber 12.7, Sugar 65.8, Protein 23.2

PLUM FRANGIPANE TART



Plum Frangipane Tart image

This plum frangipane tart can be made with prunes if fresh plums aren't available. Saute them in butter first to soften.

Provided by Anonymous

Time 2h5m

Yield 8

Number Of Ingredients 11

2 cups all-purpose flour
⅓ cup white sugar
1 pinch salt
7 tablespoons cold unsalted butter, cut into small cubes
3 ½ tablespoons water
1 large egg yolk
7 tablespoons unsalted butter, softened
½ cup white sugar
1 large egg
1 cup ground almonds
8 large Plums, raw

Steps:

  • Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
  • Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
  • Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
  • Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 58.6 g, Cholesterol 102.3 mg, Fat 24.5 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 33.7 mg, Sugar 29.4 g

PLUM & RASPBERRY JAM



Plum & raspberry jam image

Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift

Provided by James Martin

Categories     Condiment, Snack

Time 45m

Yield Makes 1 large or 3 small jars

Number Of Ingredients 4

1kg jam sugar
500g plum , stoned and roughly chopped
juice 1 lemon
500g raspberry

Steps:

  • Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
  • Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
  • Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

RASPBERRY-PLUM CRUMB TART



Raspberry-Plum Crumb Tart image

The press-in crust for this tart, flavored with ground hazelnuts and cinnamon, doubles as a crumble topping that browns atop the fruit-and-custard filling as it bakes. It's another highly adaptable, versatile recipe that works well with any type of stone fruit or berry.

Yield makes one 9-inch tart

Number Of Ingredients 17

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)

Steps:

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

RASPBERRY AND FRANGIPANE TART



Raspberry and Frangipane Tart image

From Leith's Recipe of the Day. I've never made this, but have always wanted to. Serve this with creme fraiche or greek yohurt.

Provided by Sherrie-pie

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

500 g ready-made shortcrust pastry
200 g butter
200 g caster sugar
2 eggs, beaten
2 egg yolks
4 teaspoons kirsch (optional)
200 g ground almonds
4 tablespoons plain flour
85 good quality raspberry jam
110 g fresh raspberries
icing sugar

Steps:

  • Preheat oven to 200C/400°F.
  • Roll out the pastry and use it to line a 25cm tart tin.
  • Prick the base lightly all over with a fork and refrigerate again until firm.
  • Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
  • Gradually add the eggs and yolks, beating well after each addition.
  • Add the Kirsch if it is being used, and then stir in the ground almonds and flour.
  • Spread the jam evenly over the base of the chilled pastry case.
  • Sprinkle with the raspberries so that they are evenly spaced.
  • Pile the frangipane over the raspberries and use a spatula to smooth it.
  • Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
  • Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set.
  • Dust with icing sugar just before serving.

Nutrition Facts : Calories 764, Fat 54.5, SaturatedFat 19.3, Cholesterol 153.5, Sodium 464.2, Carbohydrate 61.1, Fiber 6.1, Sugar 27, Protein 11.8

PLUM AND RASPBERRY CORNMEAL CRISP



Plum and Raspberry Cornmeal Crisp image

This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully sweet-tart pair, but you can use any fruit you like. Simply use a little less sugar if your fruit is particularly sweet. You can also prepare this dessert ahead to enjoy later: Make the topping (Step 3) and freeze it for up to one month. If traveling or bringing this dessert to make elsewhere, mix the dry topping ingredients in a bag and pack the remaining ingredients separately to assemble and bake at your destination.

Provided by Yossy Arefi

Categories     snack, pies and tarts, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/2 packed cup/100 grams light brown sugar
2 tablespoons all-purpose flour
Pinch of kosher salt (Diamond Crystal)
6 medium plums, chopped into 1-inch pieces (about 4 cups)
8 ounces fresh raspberries (about 2 cups)
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 cup/128 grams all-purpose flour
1/2 cup/75 grams medium-grind cornmeal
1/2 packed cup/100 grams light brown sugar
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), softened
Ice cream or whipped cream (optional)

Steps:

  • Place a rack in the center of the oven and heat oven to 350 degrees.
  • Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.
  • Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.
  • Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.

RASPBERRY-PLUM PIE



Raspberry-Plum Pie image

Tart raspberries and rich, sweet plums come together to make a stand-out filling in this fall-inspired pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 7

3 tablespoons all-purpose flour, plus more for rolling out dough
Pate Brisee
6 plums (about 2 pounds total), pitted and quartered
3/4 cup sugar
2 tablespoons cornstarch
1/2 pint raspberries
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer dough to a 9-inch pie plate, gently pressing dough into pan. Trim dough 1/2 inch larger than pan; tuck excess under, forming a thick, rolled crust. Chill.
  • In a large bowl, combine plums, sugar, flour, and cornstarch; toss to combine. Add raspberries, and gently toss to combine. Transfer mixture to chilled crust. Dot with butter, and return to refrigerator.
  • Roll out remaining disk of dough into a 10-by-12-inch rectangle, about 1/8 inch thick. Using a fluted pastry wheel, cut dough into twelve 3/4-inch-wide strips. Lightly brush lower third of each strip with water. Place strips on top of fruit, and weave a lattice. Trim edges flush with pie pan, and gently press to seal. Chill pie 20 minutes more.
  • Place pie on baking sheet; bake until crust begins to turn brown, about 20 minutes. Reduce heat to 375 degrees, and bake until crust is brown and fruit is bubbling, 40 to 50 minutes. Transfer to a wire rack to cool. Serve.

PLUM AND FRANGIPANE TART



Plum and Frangipane Tart image

Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.

Provided by Samantha Seneviratne

Categories     pastries, pies and tarts, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 (14-ounce/397-gram) package store-bought puff pastry, thawed if frozen
2 large eggs
1 cup/about 112 grams nut flour, such as almond, pecan or hazelnut flour
1/2 (packed) cup/145 grams light or dark brown sugar
4 tablespoons/57 grams very soft unsalted butter
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 teaspoon ground cardamom
4 to 5 small plums (about 1 pound/400 to 500 grams), or a mix of stone fruits, pitted and thinly sliced

Steps:

  • Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
  • Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
  • While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
  • In a small bowl, combine the granulated sugar and cardamom.
  • When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
  • Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
  • Transfer to a rack to cool slightly. Serve warm or at room temperature.

Tips:

  • Use ripe, in-season plums and raspberries for the best flavor.
  • If you don't have a tart pan, you can use a 9-inch pie pan instead. Just trim the excess dough around the edges.
  • To make a gluten-free tart, use a gluten-free pie crust mix or make your own gluten-free pie crust.
  • If you want a sweeter tart, add more sugar to the filling.
  • For a more tart tart, use less sugar in the filling.
  • Serve the tart warm or at room temperature with a dollop of whipped cream or ice cream.

Conclusion:

This plum and raspberry tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart filling is perfectly complemented by the flaky crust. Whether you serve it warm or at room temperature, this tart is sure to be a hit with everyone who tries it.

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