advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Raspberry-Plum Crumb Tart

You'll need a springform pan for this recipe. It is also important to use firm plums; soft ones will prevent the custard filling from setting properly.

  • Yield: Makes one 9-inch tart
Raspberry-Plum Crumb Tart

Source: Martha Stewart Living, June 1999

Ingredients

  • 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
  • Grated nutmeg, optional

Directions

  1. 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.

  2. Transfer nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 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 1/2 inches up the sides of the pan to form crust. Set remaining crumb mixture aside.

  3. Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.

  4. Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.

  5. In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in egg, 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.

Reviews (3)

  • MenloMom 11 Jul, 2014

    I've made this dessert many times with whatever stone fruit is ripe at the farmers market, but I've found that a slightly tart fruit with a big punch of flavor (like certain plums) makes it amazing. It's always a big hit.

  • Vieve83 12 Jul, 2011

    I couldn't find hazelnuts so I used blanched almonds instead and they worked perfectly. This was a surprisingly easy tart to make- no "resting" period for the dough so it didn't take me all day. Next time I make this I'll add some orange zest to the custard and some more cinnamon to play up the flavors.

  • coolness 11 Aug, 2008

    This was so delicious. I lightened the recipe up a bit and used milk instead of cream. It turned out just fine that way. I got rave reviews from my friends.

Related Topics