Best 10 Plum And Raspberry Tart Recipes

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Indulge in a delightful culinary journey with our tantalizing Plum and Raspberry Tart recipe! This delectable dessert is a harmonious blend of sweet and tangy flavors, beautifully encased in a flaky, golden brown pastry. The vibrant purple plums and crimson raspberries create a visually stunning masterpiece, while the creamy almond filling adds a touch of richness and elegance. Our recipe provides step-by-step instructions, ensuring that even novice bakers can create this impressive tart.

Additionally, we've included variations to accommodate different dietary preferences and taste buds. For those who prefer a gluten-free option, we offer a delightful almond flour tart crust. If you're looking for a vegan alternative, we've got you covered with our plant-based almond filling. And for those with a sweet tooth, our raspberry glaze adds an extra layer of fruity sweetness.

Whether you're a seasoned baker or just starting your culinary adventures, our Plum and Raspberry Tart recipe is sure to impress. Its combination of flavors and textures is guaranteed to tantalize your taste buds and leave you craving more. So gather your ingredients, preheat your oven, and let's embark on a baking adventure that will yield a stunning and delicious tart that's perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

PLUM TART



Plum Tart image

I am bringing to you another beautiful recipe that comes from my collection of simple recipes. This Plum Tart is an easy dessert that looks amazing on the table and it is perfect for any occasion.

Provided by The Bossy Kitchen

Categories     Pies

Time 2h15m

Number Of Ingredients 20

Crust:
2 cups/250g all purpose flour
9 tablespoons/125 g unsalted butter(cold)
1/2 cup/100g granulated sugar
1/4 teaspoon/2 g salt
Zest from 1 lemon
1 teaspoon vanilla extract
1 large egg
2-3 Tablespoons/30-45ml water or milk
Plums layer:
1 1/2 pounds/600g plums
1/4 cup/30g ground walnuts
Custard:
2 tablespoons/15g all purpose flour
2 tablespoons/20g/granulated sugar
1/4 teaspoon/2 g cinnamon
1/2 cup/100ml milk
1 large egg
4 tablespoons/50ml sour cream
2 tablespoons butter cut in small cubes(for the top of the tart)

Steps:

  • How To Make The Crust:
  • In a food processor: Mix flour, sugar and salt together and place in the food processor. Add cold butter cut into small cubes and pulse a few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time pulsing a few times until the mixture holds together.
  • By hand: Mix flour, sugar and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time until the mixture holds together.
  • Make the dough into a disk, wrap it and place it in the refrigerator for an hour.
  • Preheat oven to 350F/180C.
  • How To Make The Plum Layer:
  • Slice the plums in half and remove the stone, then cut each half into 4-5 slices. If you can't remove the stone, just carefully cut around it.
  • Set aside.
  • How To Make The Custard:
  • Mix flour, sugar and cinnamon together in a bowl. Separately beat together the egg with milk and sour cream. Pour the liquid over the flour mixture and mix well. Set aside.
  • How To Assemble The Plum Tart:
  • Butter the bottom of a 9 inch pie or tart pan.
  • Lightly dust your work surface with flour.
  • Roll out dough on floured board to a 12 inch size. This will fit in a 9 inch pan. Trim away excess.
  • Sprinkle walnuts on the dough.
  • Arrange the slices of plums in circle.
  • Pour over the plums the custard mixture. Add the little cubes of butter on top of the tart.
  • Bake for 40-45 minutes until the pastry is golden, the fruit tender and the custard set.

Nutrition Facts : Calories 695 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 175 milligrams cholesterol, Fat 63 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 54 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

PLUM TART



Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
  • Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
  • Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

RASPBERRY-PLUM CRUMB TART



Raspberry-Plum Crumb Tart image

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

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

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.

PLUM & RASPBERRY TART



Plum & Raspberry Tart image

This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It's made using an almond shortcrust pastry case that's not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don't be...

Provided by Shy Strawberry

Categories     Fruit Desserts

Time 1h10m

Number Of Ingredients 18

FOR THE FILLINGS:
4 plums
1 tsp vanilla extract
1 Tbsp cinnamon
250 g honey or maple syrup
120 g ground almonds
45 g raspberries
3 eggs
100 g coconut oil
FOR THE CRUST:
100 g rolled oats
120 g ground almonds
50 g coconut oil
1 Tbsp honey or maple syrup
1 tsp vanilla extract
1 egg
OPTIONAL:
sea buckthorn powder to serve

Steps:

  • 1. Preheat the oven to 160C/320F.
  • 2. Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
  • 3. Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
  • 4. Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 mins.
  • 5. Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
  • 6. Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
  • 7. Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.

ORIGINAL PLUM TORTE



Original Plum Torte image

The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

Provided by Marian Burros

Categories     breakfast, brunch, easy, weekday, times classics, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Steps:

  • Heat oven to 350 degrees.
  • Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  • Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  • Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams

PLUM RASPBERRY CRUMBLE



Plum Raspberry Crumble image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

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

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.

NECTARINE, PLUM, AND RASPBERRY PIE



Nectarine, Plum, and Raspberry Pie image

Provided by Kemp Minifie

Categories     Dessert     Bake     Raspberry     Nectarine     Plum     Summer

Number Of Ingredients 22

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

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.

PLUM AND RASPBERRY CORNMEAL CRISP



Plum and Raspberry Cornmeal Crisp image

This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully sweet-tart pair, but you can use any fruit you like. Simply use a little less sugar if your fruit is particularly sweet. You can also prepare this dessert ahead to enjoy later: Make the topping (Step 3) and freeze it for up to one month. If traveling or bringing this dessert to make elsewhere, mix the dry topping ingredients in a bag and pack the remaining ingredients separately to assemble and bake at your destination.

Provided by Yossy Arefi

Categories     snack, pies and tarts, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/2 packed cup/100 grams light brown sugar
2 tablespoons all-purpose flour
Pinch of kosher salt (Diamond Crystal)
6 medium plums, chopped into 1-inch pieces (about 4 cups)
8 ounces fresh raspberries (about 2 cups)
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 cup/128 grams all-purpose flour
1/2 cup/75 grams medium-grind cornmeal
1/2 packed cup/100 grams light brown sugar
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), softened
Ice cream or whipped cream (optional)

Steps:

  • Place a rack in the center of the oven and heat oven to 350 degrees.
  • Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.
  • Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.
  • Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.

RASPBERRY TART



Raspberry Tart image

This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it until an hour or two before you are ready to serve it in order to keep the shell as crisp and flaky as possible.

Provided by Martha Stewart

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

Number Of Ingredients 7

All-purpose flour, for work surface
1 pound Puff Pastry Dough
1 large egg, lightly beaten
1 1/3 cups Pastry Cream for Raspberry Tart
1/2 cup heavy cream
2 six-ounce containers fresh raspberries, rinsed and dried
1/4 cup confectioners' sugar

Steps:

  • Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
  • Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
  • Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
  • Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
  • When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.

PLUM & RASPBERRY TART



Plum & Raspberry Tart image

This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It's made using an almond shortcrust pastry case that's not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don't be tempted to leave it too thick, about 0.5cm is as thick as we would go with it. Don't worry about it breaking whilst baking, this should only happen if you forget to grease the baking tins and it might break as you remove the tarts. As long as the tins/cases are greased before you add the almond mixture there should be no breakages or leaks. Optional: Sea buckthorn powder to serve

Provided by hello

Categories     Dessert

Time 1h10m

Yield 4 tarts

Number Of Ingredients 14

4 plums
1 teaspoon vanilla extract
1 tablespoon cinnamon
250 g honey or 250 g maple syrup
120 g ground almonds
45 g raspberries
3 eggs
100 g coconut oil
100 g rolled oats
120 g ground almonds
50 g coconut oil
1 tablespoon honey or 1 tablespoon maple syrup
1 teaspoon vanilla extract
1 egg

Steps:

  • Preheat the oven to 160C/320°F.
  • Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
  • Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
  • Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
  • Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
  • Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
  • Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.

Nutrition Facts : Calories 1087.5, Fat 73.8, SaturatedFat 36.5, Cholesterol 186, Sodium 76.3, Carbohydrate 96.8, Fiber 12.7, Sugar 65.8, Protein 23.2

Tips:

  • For the best results, use ripe, in-season plums and raspberries. This will ensure that your tart is bursting with flavor.
  • If you don't have a food processor, you can chop the plums and raspberries by hand. Just be sure to chop them finely so that they will distribute evenly throughout the tart.
  • You can use any type of pie crust for this recipe, but a shortbread crust or a graham cracker crust is a good option. If you are using a store-bought pie crust, be sure to pre-bake it according to the package directions.
  • Be sure to chill the tart for at least 30 minutes before serving. This will help the filling to set and make the tart easier to slice.

Conclusion:

This plum and raspberry tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart filling is perfectly complemented by the buttery crust, and the tart is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this plum and raspberry tart a try. You won't be disappointed!

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