4th of July dessert : Plum and Raspberry Crumb Tart

We’ll never tire of saying it: summer is a fruit-dessert lover’s dream! With all the al-fresco dinners, BBQs and other get-togethers, SWEETTABLESCAPES needs a wide variety of crowd-pleasing desserts. Fruit is a welcome ingredient when we are all celebrating nature, the outdoors and yummy food shared with friends!

This delicious recipe from Martha Stewart (June 1999 issue) is perfect this time of year! The juicy plums and raspberries combined with the custard and the hazelnut-flavored crust and crumb-topping create a mix of pleasant textures and flavors. This delivered FIREWORKS!!!!

DO NOT be deterred by the bit of labor, it is all well worth it!



You’ll need:

  • 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


  1. Step 1

    Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. IMG_7134Spread 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.IMG_7135

  2. Step 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. IMG_7136Add butter, and mix on low speed until crumb begins to stick together, 2 to 3 minutes. IMG_7137 IMG_7138Press 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. IMG_7139 IMG_7140Set remaining crumb mixture aside.

  3. Step 3

    Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.IMG_7141

  4. Step 4

    Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.IMG_7144

  5. Step 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). IMG_7142 IMG_7143 Pour custard over fruit; IMG_7145sprinkle with remaining crumb mixture.IMG_7146 Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. IMG_7147  Garnish with remaining raspberries. IMG_7149Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

  6. IMG_7159

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