Best Rose Scented Plum Crumble Tart Recipes

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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.

FRESH PLUM CRUMB DESSERT



Fresh Plum Crumb Dessert image

My old-fashioned dessert has the perfect sweet-tart balance with its fresh-plum tang and sweet, crispy topping. Imagine it warm from the oven, served with a scoop of ice cream...yum! -Janet Fahrenbruck-Lynch, Cincinnati, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

7 large plums, pitted and quartered
1/2 cup packed brown sugar
3 tablespoons plus 1 cup all-purpose flour, divided
1 teaspoon ground cinnamon
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 large egg, room temperature, lightly beaten
1/2 cup butter, melted

Steps:

  • In a large bowl, combine the plums, brown sugar, 3 tablespoons flour and cinnamon. Spoon into a greased 2-qt. baking dish. , In a small bowl, combine the sugar, baking powder, salt, mace and remaining flour. Add egg; stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with butter. , Bake at 375° for 40-45 minutes or until plums are tender and top is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature.

Nutrition Facts : Calories 358 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 253mg sodium, Carbohydrate 60g carbohydrate (44g sugars, Fiber 2g fiber), Protein 3g protein.

ROSE-SCENTED BERRY TART WITH AN ALMOND SHORTBREAD CRUST



Rose-Scented Berry Tart With an Almond Shortbread Crust image

A classic berry tart is a perfect way to showcase your farmers' market bounty, but it's also kind of staid and dull, offering up visions of a vicar's tea with an old aunt. But here, you'll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby. For those with green thumbs, here's a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 6h30m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar
Grated zest of 1/2 lemon
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 large egg, lightly beaten
1/2 cup blanched sliced almonds
1 large, unsprayed, fragrant rose (about 1 cup petals), or 1/2 teaspoon rosewater
2 cups whole milk
1/3 cup all-purpose flour
1/3 cup sugar
5 large egg yolks
1 to 2 pints raspberries, blueberries or hulled strawberries

Steps:

  • For the crust, place 1/4 cup flour and the almonds in a food processor. Run until the almonds are finely ground, about 1 minute. Pulse in remaining one and a quarter cups flour, sugar, lemon zest and salt.
  • Add the butter and pulse until a coarse meal forms. Add the egg and pulse until the dough comes together. Press dough into a disk, wrap in plastic, and chill for 4 hours or up to a week.
  • To make the pastry cream, pull the rose petals from the stem and drop into a heavy saucepan. Pour in milk and bring to a simmer. Remove from heat, cover, and let stand 1 hour. Strain and discard petals; pour liquid into pot and return to a simmer. (If you are using rosewater, skip the steeping; bring milk to a simmer and stir in the rosewater off the heat.)
  • In a medium bowl, whisk flour and sugar. Slowly whisk in the hot milk. Return mixture to the saucepan and cook over medium heat, stirring constantly, until mixture just starts to boil, 1 to 2 minutes.
  • In a large bowl, whisk yolks until pale and thick. Whisking constantly, pour the hot milk mixture into the yolks. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until custard is thick and smooth (170 degrees on an instant-read thermometer). Do not let the mixture boil. Strain through a fine-mesh sieve. Chill 1 hour before using or up to 5 days.
  • When ready to bake the tart, roll the dough out between two sheets of plastic to a 3/8-inch thickness. Remove plastic and line a 9-inch tart pan with the dough; chill for 30 minutes.
  • Heat the oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then remove the foil and weights. Continue baking, uncovered, for 5 to 10 more minutes, until pale golden. Allow tart shell to cool completely before filling.
  • Spoon chilled pastry cream into cooled tart shell. Arrange berries over the top of the tart. Serve within 2 hours for the best texture.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 22 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 63 milligrams, Sugar 20 grams, TransFat 0 grams

ROSE-SCENTED PLUM CRUMBLE TART



Rose-Scented Plum Crumble Tart image

Provided by Martha Stewart

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

Time 4h

Number Of Ingredients 17

1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1/8 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
2 large egg yolks
1 tablespoon ice water
2 pounds mixed small plums, halved and pitted
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 tablespoons cornstarch
Pinch of coarse salt
1 teaspoon rose water
1/4 cup packed light-brown sugar
4 tablespoons unsalted butter, room temperature
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
Plum-Rose Sorbet, for serving (optional)

Steps:

  • Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Add yolks and ice water; pulse until dough comes together. Pat into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight.
  • Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a rough 13-inch round, about 1/4 inch thick. Fit into an 11-inch fluted tart pan with a removable bottom. Fold over and tuck overhanging edges into pan. Freeze until firm, about 1 hour.
  • Filling: Toss to combine plums, both sugars, cornstarch, salt, and rose water in a bowl. Spread in tart shell in a single layer.
  • Crumble: Combine brown sugar, butter, flour, and salt in a bowl and mix with fingertips until clumps form. Crumble evenly over filling.
  • Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Let cool completely. Tart is best served the day it's made, with sorbet.

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