Best Plum Raspberry Tart Recipes

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PLUM AND RASPBERRY TART



Plum and Raspberry Tart image

This gluten-free plum and raspberry tart is our new favorite 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 flavor to it too. It tastes far too delicious to be good for you, but it really is. Serve with sea buckthorn powder.

Provided by MyNutriCounter

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

¼ cup coconut oil
1 egg
1 tablespoon honey
1 teaspoon vanilla extract
1 cup ground almonds
1 ¼ cups rolled oats
1 ¼ cups water
¾ cup honey, divided
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
4 plums, pitted and sliced
1 cup ground almonds
3 eggs
½ cup coconut oil
½ cup fresh raspberries

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine 1/4 cup coconut oil, 1 egg, 1 tablespoon honey, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until well combined. Add 1 cup ground almonds and oats gradually to the mixture; pulse until well combined and a dough ball is formed.
  • Roll out dough to fit a 9-inch pie dish.
  • Bake in the preheated oven until edge of crust is golden, 10 to 15 minutes.
  • Place water, 1/3 cup honey, cinnamon, and 1 teaspoon vanilla extract in a saucepan; bring to a boil. Add plums; simmer over medium-low heat until softened, about 20 minutes.
  • Combine 1 cup ground almonds, 3 eggs, 1/2 cup coconut oil, and remaining honey in a blender; blend until smooth. Pour over pastry. Place plums and raspberries carefully on top.
  • Bake in the preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 598.2 calories, Carbohydrate 49.8 g, Cholesterol 93 mg, Fat 42.3 g, Fiber 7.1 g, Protein 13 g, SaturatedFat 20 g, Sodium 38.8 mg, Sugar 34.1 g

RASPBERRY-PLUM CRUMB TART



Raspberry-Plum Crumb Tart image

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

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)

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.

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

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.

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