Raspberry Plum Crumb Tart Recipes

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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



Raspberry-Plum Crumb Tart image

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.

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

RASPBERRY CREAM CRUMBLE

Provided by Food Network

Categories     dessert

Time 3h20m

Yield one 9-inch pie

Number Of Ingredients 12



Raspberry Cream Crumble image

Steps:

  • For the filling: Preheat oven to 350 degrees F.
  • Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
  • For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
  • For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

2 eggs, preferably free range and organic
1 1/3 cups full-fat sour cream
1 teaspoon pure vanilla extract
1 cup sugar
1/3 cup unbleached all-purpose flour
Pinch sea salt
1/2 cup sugar
1/2 cup unbleached all-purpose flour
1/4 cup (1/2 stick) unsalted butter
One 9-inch pie pastry or store-bought shell fitted into a pie pan
3 cups fresh or frozen raspberries, preferably organic
Fresh whipped cream, for serving

RASPBERRY TART

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12

Number Of Ingredients 7



Raspberry Tart image

Steps:

  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
1 cup good raspberry preserves
1 1/2 pints fresh raspberries (3 packages)

RASPBERRY CRUMBLE TART

I like this recipe for Thanksgiving for a few different reasons. You can make everything in advance, it provides an exciting substitute for pie and it doubles as an amazing post-Thanksgiving breakfast leftover.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 18



Raspberry Crumble Tart image

Steps:

  • For the cinnamon topping: In a medium bowl, combine and mix the flour, cinnamon, salt and dry ginger. Mix in the brown sugar. Stir in the melted butter and work with your fingers until it becomes like wet sand. Transfer the topping to a baking sheet, breaking it into smallish pieces, and refrigerate while you prepare the rest of the tart.
  • For the tart dough: Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and pulse a few times. Add the egg yolks and pulse until everything is blended. Do not overwork or your dough will be tough. Flatten onto a piece of plastic wrap and refrigerate. When chilled and workable, place on a piece of parchment paper, top the dough with the raisins, fold the dough in half over the raisins and roll to about 3/4-inch thickness. Transfer to a greased 9-inch round pie dish. The raisins will sink into the dough as you roll it. Cover with a layer of parchment or tinfoil and weigh down the crust with some pie beans.
  • Bake the tart shell until light brown, 15 to 20 minutes. Remove the pie beans and parchment and set aside to cool. Lower the oven to 350 degrees F.
  • For the filling: In a medium bowl, combine the raspberries with the jam and lemon zest. In a small bowl, combine the lemon juice with the brown sugar and cornstarch and mix until smooth. Pour over the raspberries. Toss gently to mix the ingredients without crushing the raspberries.
  • Spoon the raspberry filling over the crust and top with an even layer of cinnamon topping. Place in the center of the oven and bake until the topping looks fully baked and the fruit juicy, 30 to 45 minutes. Set aside to cool before slicing.

1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground dry ginger
1/3 cup light brown sugar, firmly packed
3 tablespoons unsalted butter, melted
1 1/3 cups all-purpose flour, plus some extra for rolling
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, at room temperature, cut into 12 to 16 slices
2 large egg yolks
1/4 cup golden raisins
Nonstick spray, for greasing the pie dish
3 1/2 cups fresh raspberries
2 tablespoons strawberry or raspberry jam
Zest and juice from 1 lemon
1/2 cup light brown sugar
1 tablespoon plus 1 teaspoon cornstarch

RASPBERRY CRUMBLE TART

To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.

Categories     Fruit     Dessert     Bake     Raspberry     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8-10 servings

Number Of Ingredients 10



Raspberry Crumble Tart image

Steps:

  • Make dough:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
  • Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
  • Make topping while dough chills:
  • Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
  • Assemble pie:
  • Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.

2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
5 to 7 tablespoons ice water
3/4 cup whole almonds (3 ounces), chopped
3/4 cup sugar
4 (6-ounces) containers fresh raspberries (6 cups)
Special Equipment
a pastry or bench scraper; an 11 1/4- by 8-inch rectangular tart pan with a removable bottom or a 10-inch round tart pan (1 inch deep) with a removable bottom

PLUM RASPBERRY CRUMBLE

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10



Plum Raspberry Crumble image

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.

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

RASPBERRY-PLUM PIE

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



Raspberry-Plum Pie image

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.

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

RASPBERRY-PLUM CRUMB TART

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



Raspberry-Plum Crumb Tart image

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.

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)

NECTARINE, PLUM, AND RASPBERRY PIE

Provided by Kemp Minifie

Categories     Dessert     Bake     Raspberry     Nectarine     Plum     Summer

Number Of Ingredients 22



Nectarine, Plum, and Raspberry Pie image

Steps:

  • Pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
  • Turn out dough onto a work surface and divide into 6 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.
  • Filling and assembly:
  • Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl.
  • Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out).
  • Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang.
  • Roll out remaining disk to a 14" round. Slide round onto a baking sheet. Cover and chill both crusts for 1 hour.
  • Preheat oven to 400° with rack in lower third. Toss sugar mixture with fruit and transfer to chilled pie shell.
  • Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
  • Brush beaten egg over crust edges and lattice. Sprinkle 1 tablespoon sugar over crust. Set pie on a large rimmed baking sheet lined with foil.
  • Bake pie 30 minutes. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more.
  • Cool pie to room temperature on a rack, at least 2 hours.

Pastry:
2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2" cubes
1/4 cup cold vegetable shortening
1/2 teaspoon salt
5 to 7 tablespoons ice water
Filling and assembly:
2 pound nectarines, cut into 1/2" wedges
1 pound red or purple plums, cut into 1/2" wedges
12 ounces raspberries (about 3 cups)
1 tablespoon fresh lemon juice
3/4 cup sugar, divided
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1/8 teaspoon salt
1 egg, beaten well
1 tablespoon sugar
Special Equipment:
pastry scraper
electric coffee/spice grinder
fluted pastry wheel
pizza cutter or sharp knife

RASPBERRY PLUM CRUMBLE

I love cooked plums and raspberries. The orange juice makes this really stand out. I suggest using plums that are just starting to ripen. Also try using frozen raspberries, just let them come to room temp.

Provided by LilPinkieJ

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11



Raspberry Plum Crumble image

Steps:

  • Preheat the oven to 350°F.
  • Cut in the Plums in half and pit them. Now cut them into 1-inch wedges.
  • 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.

Nutrition Facts : Calories 402, Fat 16.5, SaturatedFat 7.7, Cholesterol 30.5, Sodium 78.7, Carbohydrate 61.3, Fiber 4.8, Sugar 38.6, Protein 5.7

2 -3 lbs red plums
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided
3 tablespoons orange juice
1/2-1 pint fresh raspberry
1/3 cup light brown sugar, packed
1/4 teaspoon salt
8 tablespoons unsalted butter, cold and diced
1/2 cup quick-cooking oats
1/2 cup sliced almonds, plus
3 tablespoons sliced almonds, for sprinkling

FRESH RASPBERRY CRUMB PIE

Tip for juicy berry pies--if you see a lot of juice in the filling before you have added the crumb topping, sprinkle several tablespoons of quick-cooking rolled oats over the pie and return it to the oven for about 5 minutes; the oats absorb the juice and form sort of a barrier; then add the topping and proceed as usual.

Provided by ratherbeswimmin

Categories     Pie

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14



Fresh Raspberry Crumb Pie image

Steps:

  • Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
  • In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
  • Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
  • Spread the raspberry jam inside the chilled pie shell.
  • Scrape the filling into the shell, smoothing the fruit with a spoon.
  • Place the pie on the center oven rack and bake for 25 minutes.
  • Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
  • Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
  • Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
  • Take pie from oven and lower temp to 375°.
  • Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
  • Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
  • Slide a large foil-lined baking sheet onto the rack below to catch spills.
  • Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
  • Transfer pie to a wire rack; let cool.
  • Serve barely warm or at room temperature with ice cream.

Nutrition Facts : Calories 487.4, Fat 18.7, SaturatedFat 7.5, Cholesterol 20.3, Sodium 264.3, Carbohydrate 78.4, Fiber 6.3, Sugar 46.6, Protein 4.1

1 (9 inch) basic flaky pastry shells (single crust)
4 cups fresh raspberries
1/2 cup sugar, plus
3 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 -3 tablespoons seedless raspberry jam
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
peach ice cream or strawberry ice cream

RASPBERRY CUSTARD TART

The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.

Provided by Martha Stewart

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

Time 2h15m

Yield Makes one 10-inch tart

Number Of Ingredients 8



Raspberry Custard Tart image

Steps:

  • Roll out pastry sheet to a 12-by-14-inch rectangle. Line a 10-inch ceramic tart dish with pastry, pressing it into bottom and up side of dish. Trim edge, leaving 1/2 inch to hang over rim of dish. Refrigerate dough 20 minutes.
  • Preheat oven to 400 degrees. Prick dough all over with a fork. Generously line shell with parchment, and fill with pie weights or dried beans. (Parchment should drape over rim of dish to prevent shell from overbrowning.) Bake shell 35 minutes. Remove parchment and weights, and bake shell until pale golden brown, about 2 minutes more. Let shell cool 5 minutes. Reduce heat to 350 degrees.
  • Meanwhile, make the filling: Whisk together creme fraiche, sugar, vanilla, salt, eggs, and flour in a medium bowl until smooth.
  • Pour filling into tart shell, and bake until custard is set, about 20 minutes. Let cool on a wire rack 30 minutes. To serve, top tart with raspberries.

1 sheet frozen puff pastry, thawed
1 cup creme fraiche
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
2 large eggs
1 tablespoon all-purpose flour
4 cups raspberries (about four 6-ounce containers)

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PLUM RASPBERRY CRUMB TART - BIGOVEN.COM
Web Plum Raspberry Crumb Tart recipe: use firm plums. use firm plums Add your review, photo or comments for Plum Raspberry Crumb Tart. American Desserts Fruit …
From bigoven.com


RASPBERRY PLUM CRUMB TART RECIPE - PINTEREST
Web Ingredients Produce 3 But firm plums (about 12 ounces), medium-size ripe 1 half pint Raspberries Refrigerated 1 Egg, large 1 Egg yolk, large Baking & Spices 1 9/16 cups All …
From pinterest.com


RASPBERRY PLUM CRUMB TART RECIPE - EASY RECIPES
Web Easy Plum Raspberry Crumb Tart. Heat the oven to 350 degrees. To an 8-inch square (or round) baking dish, add the plums, 3 tablespoons brown sugar, 1 tablespoon flour and …
From recipegoulash.cc


LEMON RASPBERRY CHEESECAKE – LEITE'S CULINARIA
Web 5 hours ago Melt the butter in an 11-inch (28 cm) ovenproof skillet over low heat. Turn the heat off, tip the cookie crumbs into the skillet, and mix well. Then spread and pat out in …
From leitesculinaria.com


21 EASY & INDULGENT RASPBERRY DESSERTS TO MAKE IN APRIL
Web A buttery crust provides the perfect base for the luscious filling that awaits inside in this White Chocolate Raspberry Tart.The creamy white chocolate and raspberry ganache …
From msn.com


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