Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Raspberry-Plum Crumb Tart 3.4 (78) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 9-inch 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. Ingredients 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 Pinch of grated nutmeg, optional Directions 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. Cook's Notes 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. Print