Plum and raspberry crumble tart has a sweet shortcrust pastry shell filled with plums and raspberries and an oat and seed crumble topping. While the sharp fruits make this a perfect summer dessert, as plums and raspberries are widely available throughout the year it can be enjoyed at other times too. This fruit crumble tart is sufficient for around 8 servings and is delicious served chilled with whipped cream but can be reheated if preferred.
Ingredients
For the pastry:
- 160g plain flour (all purpose flour)
- 80g butter (chilled)
- 50g icing sugar
- 1 egg
- 1 teaspoon vanilla extract or essence
- Water (if the pastry is too dry)
For the crumble topping:
- 80g wholemeal flour
- 40g butter (chilled)
- 40g Demerara sugar
- 20g oats
- 20g pumpkin seeds
- 20g sunflower seeds
For the filling:
- About 12 plums
- 120g raspberries
- 1 tablespoon Demerara sugar
To make the pastry
Place the flour and butter in a food processor and pulse until the contents have the consistency of breadcrumbs. If you don't have a food processor or don't wish to use one then the pastry can be prepared by hand.
Add the icing sugar, egg yolk and vanilla extract (or essence) and pulse again until the pastry forms a single mass. If the dough is too dry add the egg white and pulse again, and if it is still dry (which might sometimes be the case particularly in cold weather) add a little water until the pastry is the right consistency.
Wrap in cling film and place in the fridge for a minimum of 30 minutes before rolling out.
Roll out in the shape of a circle to a thickness of about 3 mm. Carefully lift and place over a 20cm diameter non stick loose bottomed flan dish. Gently press into place and trim any excess pastry. Place in the fridge until you are ready to add the fruit filling.
To prepare the crumble topping
Weigh 80g flour and 40g butter into a large bowl. Cut the butter into small pieces and then rub in.
Add 40g Demerara sugar, 20g oats, 20g pumpkin seeds and 20g sunflower seeds and mix. Place the bowl in the fridge until ready to use.
To prepare the fruit filling
Peel the plums, remove the stones and chop into small pieces. Cut the raspberries in halves or quarters.
To assemble the fruit crumble tart
Place the chopped plums and raspberries evenly over the base of the pastry case.
Sprinkle the Demerara sugar over the fruit.
Spoon the crumble mixture evenly over the fruit making sure all the fruit is covered and the crumble extends to the pastry with no gaps.
To bake
Preheat the oven to 180oC, 350oF, gas mark 4.
Bake the plum and raspberry crumble tart in the centre of the oven for about 20 minutes or until it looks cooked. Turn around after 10 minutes so that it bakes evenly.
Place on wire rack to cool. Carefully remove from the tin when cool and place on a serving plate and chill.
You may also like to try pistachio frangipane, another delicious dessert which can be made with red fruits such as raspberries or cherries.
Plum and raspberry crumble tart
Equipment
- 20cm diameter non stick loose bottomed tin
Ingredients
For the pastry
- 160 g flour
- 80 g butter chilled
- 50 g icing sugar
- 1 egg
- 1 teaspoon vanilla extract or essence
- water
For the crumble topping
- 80 g wholemeal flour
- 40 g butter chilled
- 40 g Demerara sugar
- 20 g pumpkin seeds
- 20 g sunflower seeds
For the filling
- 12 plums
- 120 g raspberries
- 1 tablespoon Demerara sugar
Instructions
To make the pastry
- Place the flour and butter in a food processor and pulse.
- Add the icing sugar, egg yolk and vanilla extract (or essence) and pulse again.
- If the pastry is too dry, add some or all of the egg white and pulse again. If it still needs more liquid add a little water and pulse again until it is the right consistency.
- Wrap in cling film and chill for a minimum of 30 minutes before rolling out.
- Roll out to a thickness of 3 mm and line a 20cm diameter non stick loose bottomed flan tin.
To make the crumble topping
- Weigh the flour and butter into a large bowl. Cut the butter into small pieces and rub in until it is the consistency of breadcrumbs.
- Add the Demerara sugar, oats and seeds and mix. Place in the fridge until ready to use.
To prepare the fruit filling
- Peel the plums, remove the stones and chop the fruit into small pieces.
- Cut the raspberries in halves or quarters.
To assemble the crumble tart
- Place the chopped plums and raspberries over the base of the pastry case.
- Sprinkle the Demerara sugar over the fruit.
- Spread the crumble mixture over the fruit making sure that all the fruit is covered and that the crumble reaches the edges of the pastry with no gaps.
To bake
- Preheat the oven to 180°C, 350°F, gas mark 4.
- Bake in the centre of the oven for about 20 minutes or until it is slightly golden and looks cooked.
- Leave to cool in the tin on a wire rack. Carefully remove the tart when cold and place on a serving plate. Place in the fridge to chill.
- The tart can be served chilled, or can be reheated.
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