RASPBERRY-PLUM CRUMB TART
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Becky Temi
[email protected]The tart was a bit too sweet for my taste, but my family loved it. I would recommend using less sugar in the filling next time.
Edwin Gatimu
[email protected]I'm not a huge fan of plums, but I loved this tart! The raspberries and crumb topping really balanced out the tartness of the plums. I would definitely make this again.
Robin Lewis
[email protected]The tart was easy to make and turned out great! The only thing I would change is to use a little less sugar in the filling. Otherwise, it was perfect.
Fozia Fahad
[email protected]This is the best fruit tart I've ever had! The crust is crispy and flaky, the filling is sweet and tart, and the crumb topping is the perfect finishing touch. I will definitely be making this again and again.
Ubaid Riaz
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was flaky and the filling was bursting with flavor. I would definitely make this again!
SP MAZHAR
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the unique flavor combination and the crumb topping was a perfect addition. I will definitely be making this again.
Suhag Islam
[email protected]This raspberry plum crumb tart was a delightful treat! The combination of tart plums and sweet raspberries was perfectly balanced, and the crumb topping added a delicious crunch. I especially appreciated the detailed instructions, which made the proc