Plum and raspberry crumble tart

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 180^oC, 350^oF, 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.