Easy Plum Raspberry Crumb Tart
Ingredients
For the prep:
- 3 medium-size plums pitted and sliced about ¼-inch thick
For the crumb topping:
- 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
For the crust:
- 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.
For the filling:
- ½ pint raspberries
- ½ cup granulated sugar
- 2 tablespoons corn starch
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
Instructions
For the prep:
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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.
For the crumb topping:
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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.
For the crust:
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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.
For 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.
Recipe Notes
See Café Tips above in the post for further instructions and tips.