Monday, July 4, 2011

Raspberry Plum Crumb Tart

Raspberry Plum Crumb Tart

Between a broken oven, exams and dog-sitting, I've put the last poll's winner on hold for a bit. But here she is: Raspberry Plum Crumb Tart. And boy, is she worth the wait! A thick crumb bottom, topped with fresh raspberries and plums, baked in a luscious custard, and topped again with crumbs ... did I mention the air of spices this tart gives? Anyone who doesn't own a tart-pan, can breathe a sigh of relief because this tart is made in a springform pan. I'm serving this tart today, warm with whipped cream and ice cream =). Rating: 4 out of 5.

Raspberry Plum Crumb Tart:

- ¾ cup unsalted butter (1 ½ sticks), chilled, cut into small pieces, plus more for pan
- ⅓ cup hazelnuts
- 1 ½ cups plus 1 tablespoon all-purpose flour
- ¾ cup plus 2 tablespoons granulated sugar
- ⅓ cup packed light-brown sugar
- ¾ teaspoon ground cinnamon
- ¾ 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
- ⅓ cup heavy cream
- ¼ cup milk
- Grated nutmeg, optional

- 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 nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 ½ cups flour, ½ cup granulated sugar, light-brown sugar, ½ teaspoon cinnamon, and ½ teaspoon salt; mix until just combined. Add butter, and mix on low speed until crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 ½ inches up the sides of the pan to form 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 ¾ cup raspberries and sliced plums onto cooled crust; set aside.
- In a medium bowl, whisk together 1 tablespoon flour and ¼ cup plus 2 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, ¼ teaspoon cinnamon, ¼ 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.

Happy 4th of July!

Raspberry Plum Crumb Tart

Raspberry Plum Crumb Tart


Butter Hearts Sugar said...

I cant believe your oven door fell off! Crazy stuff. I'm happy to see all is back to normal, this tart looks amazing. The colours are very pretty and with the custard plus the crumble who could resist.

Lian said...

ow yum yum!! so colorful, crispy and light looking :)

Anonymous said...

Yum yum yum - this looks amazing and just the right thing for a winters day. When I get back to aus I plan to make this one. X

Lucie said...

Happy 4th of July! This looks really delicious. I like how interesting a take it is on the classic tart AND the classic crumble!

Shannon Riley said...

Looks amazing! :D

Chele said...

That does look mighty fine! Hope the exams and oven door are going well for you!

Mariel Torres said...

oh my! this looks absolutely delish!


Anonymous said...
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Yatee said...

Woah. "luscious custard" sounds amazing. This looks like the perfect summer dessert! I am trying to make things more in season, and this looks like the perfect recipe to try. I just need to get my hands on some good quality berries and plums!

Unknown said...

This looks to die for! I'm a big fan of this type of dessert. x