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Everyone loves this super easy Plum Raspberry Crumb Tart with a crisp, golden crust (no par-baking) and generous buttery streusel topping!
"You're on the right track", Scott said, as he took a little nibble of the messy-looking tart on the counter. "You just have to find the right train." It was the third time I had made this Plum Raspberry Crumb Tart.
It made me laugh - which was better than crying... which might have been warranted since I just couldn't seem to get this tart right. It's a super easy recipe, but each time I made it something went awry; too tart, too soggy, too messy. Way too messy on that third time around. When I opened the oven to check on it the third time, the tart looked like a volcano erupting in slow motion. I had added WAY too much of the raspberry/plum filling and when it began to bubble up, it bubbled right over the sides of the pan along with a good part of the crumb topping.
But I figured things out along the way so that you won't have these issues and, on the fifth try, I think I've definitely found the "right train". This Plum Raspberry Tart is ever so easy and incredibly delicious. It would make a wonderful sweet treat with afternoon tea, a fabulous finish to a nice dinner, or a "just because" indulgence to make an ordinary day special.
So easy!
I promise you that no one will guess the simple, EASY convenience item that we utilize in this Plum Raspberry Crumb Tart. My friends (both great cooks) who sampled this tart, got wide eyes when I shared the "secret". They couldn't believe that this crust was a purchased refrigerated pie crust.
Using this one prepared ingredient makes putting together this Plum Raspberry Crumb Tart a breeze. With no crust to fuss over or roll out, you can have this dessert prepped and ready for the oven in right around 20 minutes.
How to solve the soggy crust issue
Call me lazy but I LOVE that there's no blind baking involved with this recipe. When I'm flipping through recipes, the words "blind bake" makes me immediately turn the page or click to another idea. It's not that it's THAT difficult; line the crust with foil or parchment paper, fill the opening with rice, dried beans or pie weights, bake for a specified number of minutes, remove the rice, dried beans or pie weights, bake a little longer, remove from the oven, cool, THEN proceed with the rest of the recipe. To me, all that is just too time-consuming, a royal pain.
"But doesn't the bottom of the tart come out soggy, without blind baking?" No! It actually comes out golden and crisp.
How? That involves another little trick I love to use that makes all the difference in the world. Simply pop a sheet pan on the lowest rack as the oven preheats. I like to line it with foil so there's no potential for a mess, but that's up to you.
If you don't blind bake, the bottom of the pie or tart is generally the last thing to get done. So when the top and sides look perfect the bottom is often still anemically underdone. The heated pan on the lowest shelf ensures that the bottom crust gets a head start on baking so when the rest of the pie or tart is finished, that bottom crust is perfect.
I've used this technique before with great results (like in this Easy Zucchini Summer Quiche) and have pretty much thrown blind baking out the window. Try it, I think you'll be surprised and convinced. I actually just cut a little sliver of this Plum Raspberry Crumb Tart that I made two days ago. I wanted to see how the bottom crust fared after two days under a cake dome (the things I do for you🥰). While the crust doesn't stay crisp for two days, it's definitely not soggy. (If you want, I'll try one more sliver, just for you, just to be sure 😂).
The bubbling volcano problem
I shared my problem above with overfilling this tart while I was testing the recipe. But even after cutting back the amount of filling, I still had some issues with the fruit mixture bubbling and spilling over the edges and some of the delicious crumb topping sinking into the batter. I solved that problem by doing these two things: First - allowing the sliced plums to drain a bit on some paper towels and: Second - baking the tart for 30 minutes before adding the crumb topping. Both problems solved!
Plum season
Now that I've done the troubleshooting, it's your turn to make this wonderful Plum Raspberry Crumb Tart. Just pick up some plums next time you're at the grocery. They're in season (until October), abundant and reasonably priced right now. Serve it warm with a scoop of vanilla ice cream. I think everyone will love this dessert and it will be one of those sweet treats that's requested again and again!
Café Tips for making this Easy Plum Raspberry Crumb Tart
- Although you don't generally grease a pan when using pie dough, I do recommend spraying the tart pan with cooking spray before adding the crust to ensure easy removal. Sometimes there's a little of the fruit filling that bubbles over the side of the pan and can make it difficult to remove the outer ring from the tart pan. The spray helps it to release better.
- Don't overfill the pan with the plum/raspberry filling. I would say, "Don't ask me how I know this." but I already shared my disastrous results with you in the first paragraph of this post. Learn from me. Don't overfill the pan or the fruit mixture will bubble up over the top of your pan and make a big mess.
- I use a 9-inch tart pan with a removable bottom for this dessert. Measure your pan. Some tart pans say 9 inches but they're actually 9½. If yours is 9½, you'll want to add a little extra filling (a few extra raspberries or an extra half of plum).
- A tart pan with a removable bottom is a wonderful item to add to your collection if you don't have one. It gives a quiche or dessert pie a really pretty presentation and makes it super easy to remove the dessert from the pan. Tart pans come in different sizes. This recipe used a 9-inch tart pan.
- If you don't have a tart pan and don't want to purchase one, you could also make this recipe in a standard size pie baking dish.
- As noted in the recipe, I like to use a portion of almond flour for my streusel topping. If you don't have almond flour and/or don't want to purchase it, you can make this part with 100% all-purpose flour. Start with 1¼ cups and stir well. Add more flour in 1 tablespoon increments until crumbs form.
- Almond flour is simply blanched almonds that are ground super thin. Almond flour adds wonderful flavor to the crumb topping. I always say it makes things taste "fine".
- I recommend almond flour for this recipe vs almond meal. Almond meal is unblanched almonds that have been ground up. Almond meal is coarser than almond flour. It could be used in a pinch, but almond flour will yield a nicer crumb topping.
Thought for the day:
May your unfailing love be with us,
LORD, as we put our hope in You.
Psalm 33:22
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear others’ results and ideas for variations.

- 3 medium-size plums pitted and sliced about ¼-inch thick
- 8 tablespoons butter (1 stick)
- 1 cup almond flour
- ½ cup all-purpose flour plus 1-2 tablespoon, if needed
- 1 cup sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 purchased refrigerated pie crust (The package usually has two. You'll use one for the rolled crust.) You could also use this Ridiculously Easy Press-In Tart Crust.
- ½ pint raspberries
- ½ cup granulated sugar
- 2 tablespoons corn starch
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
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Preheat the oven to 350°F. Line a sheet pan with foil and place it on the bottom rack in the oven. Halve and pit the plums then slice into ¼-inch slices. Place the plum slices on several layers of paper toweling in a single layer. Roll the paper towels over the plums into a fairly tight cylinder and set aside to allow the plums to drain a bit.
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Place butter in a medium-size microwave-safe bowl and cover with a damp paper towel. Microwave on high power for 1 minute or until melted.
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Combine almond flour, ½ cup all-purpose flour, sugar, cinnamon and ginger in the bowl with the melted butter. Stir with a fork until crumbs form and all of the flour is incorporated. If the mixture seems too wet to form crumbs add another tablespoon of flour and stir again with a fork. Repeat if needed then set crumb mixture aside.
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Remove crust from the refrigerator and unroll. Place the crust into a 9-inch (or 9½-inch but see Café Tips above in the post) tart pan with a removable bottom. Press the crust into the pan to cover and cling to the bottom and sides. With a sharp knife, trim off any excess crust at the top of the pan and discard. Place crust in the refrigerator while you make the filling.
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Combine the drained plums, sugar, corn starch, cinnamon and ginger. Stir to combine. Add the raspberries and stir gently. Allow mixture to sit for 5 minutes.
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Spoon the filling into the crust in the tart pan.
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Place the tart (without the streusel topping into the oven right on top of the preheated sheet pan (on the lower rack). Bake for 30 minutes then remove from the oven and add the crumble topping, mounding it just a bit in the center. Return the tart to the oven, on the middle rack this time. Bake for another 20-25 minutes or until the crust and crumble are nicely golden brown.
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Remove the tart from the oven to a cooling rack. Allow to cool for 10 minutes then remove the outer ring and return to the cooling rack. The best way to remove the outer ring is to set the tart on a can (beans, peas, etc.). You may need to loosen the outer edge of the crust in places with a small, thin-bladed knife. When the crust is loose, the outer ring will fall off. Then, using a metal spatula, return the tart to the cooling rack.
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Sprinkle with powdered sugar, if desired. Serve the tart warm or at room temperature with a scoop of vanilla ice cream, if desired.
See Café Tips above in the post for further instructions and tips.
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Donna says
I made this recipe a year ago and was not able to serve it on the night I had planned to, so I froze it. Several months later I nervously thawed it and it was still so delicious!
I will be making it again tonight and am looking forward to it!
Thank you for your delicious recipes!
Lindsay @ The Café Sucre Farine says
That's great! Thanks for your review, Donna!
MB says
Would thawed frozen plums, drained, work in this delicious sounding tart?
Chris Scheuer says
I think frozen, thawed plums would be too soggy.
Anais says
Your ads on your website makes our experience on your website very unpleasant. It causes lags and it is impossible to read a three lines constant pop ups every 15 seconds. Please reduce your number of ads on your website. I used to love coming on here but it's becoming top frustrating.
Chris Scheuer says
Hi Anais, I’m really sorry for your frustration. The ads however are te way we’re able to pay the expenses of running a website and costly equipment. They also allow us to compensate our employees, earn a living and offer well tested recipes to our readers for free.
Kim says
Good morning Chris! I'm going to make your Raspberry Plum tart for my book club meeting! Looks yummy!! Can I use a springform pan, 9 inch, ( like for cheesecake) for this, or do you think the thickness of the pan would affect the baking?? I know it appears to be much thicker than what I think a tart pan would be. Thanks!!
Chris Scheuer says
Hi Kim, I think it could be done but it will be more difficult to press in the pie crust since a springform pan is much deeper. This recipe might work better as you just press in a bottom crust and don't have to go up the sides of the pan. You could use plums in addition to the raspberry jam. https://thecafesucrefarine.com/raspberry-jam-shortbread-tart/
Kathleen says
Made this for our book club. It was a hit! And, so easy ...
Chris Scheuer says
Awesome! Thanks for letting us know, Kathleen!
Lisa Le Duc says
Do you have a preferred brand of almond flour?
Chris Scheuer says
Hi Lisa, I like Blue Diamond and King Arthur.
Lesley Findlay says
Hello Chris, I am late to this party, but is it possible to convert the recipe from a 9 inch tart pan to an 11 inch tart pan? Do you think simply increasing the ingredient ratio would work?
Chris Scheuer says
Hi Lesley, I think you could increase the ingredients by ¼. You may have a little extra crust but the filling should be just right.
Ania says
Hi, this looks wonderful. Do you think a layer of Frangipane would work in this?
Chris Scheuer says
That would be fantastic!
2sistersrecipes says
Hi Chris!!
I love everything about this tart! Especially the shortcuts to making it- and because I have so many plums I need to consume them, so I will be making your tart this week and linking the recipe to you!
Look out for it !
Chris Scheuer says
Thanks so much! I'll look forward to seeing it!
Wanda Sanabria says
The plums are not listed in the ingredients
For the filling:
½ pint raspberries
½ cup granulated sugar
2 tablespoons corn starch
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Chris Scheuer says
Hi Wanda, the plums are the first ingredient listed in the recipe because you have to prep them a bit. They're listed in the step that says, "for the prep:"
Charlotte Moore says
There is something tat is on your blog that covers about half of it when I first click on. It is foreign words. The first says Bon Appetit and it has all different countries. Didn't know if you knew this or if you had it put on. It has been on here for weeks.
Chris Scheuer says
Hi Charlotte, I do have something like that on the emails that go about with new blog posts. I wonder if, somehow, your computer is transferring that image when you click over to the website??
Liz says
I love summer fruit desserts! The ease of this recipe pushes it to the top of my baking list! Have a terrific weekend, Chris!
Susan P says
Your photography is beautiful, however, it would be nice to see a picture from the side so we can see what the inside of the cake should look like.
Chris Scheuer says
Thanks, Susan. We usually do show an inside shot but it was getting darker and darker the afternoon we did this shoot so we didn't get the chance.
Sal says
Yes! Thank you.
Roberta says
amount of plums not included in the recipe
Chris Scheuer says
Hi Roberta, the plums are the first ingredient in the recipe. I try to order the ingredients according to the steps and one of the first steps is to slice the plum and drain them a bit on paper towels. Hope you enjoy the tart!