Raspberry Plum Crumb Tart Food

RASPBERRY-PLUM CRUMB TART

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.

RASPBERRY CREAM CRUMBLE

Steps:

• For the filling: Preheat oven to 350 degrees F.
• Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
• For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
• For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

PLUM RASPBERRY CRUMBLE

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.

RASPBERRY CRUMBLE TART

Steps:

• For the cinnamon topping: In a medium bowl, combine and mix the flour, cinnamon, salt and dry ginger. Mix in the brown sugar. Stir in the melted butter and work with your fingers until it becomes like wet sand. Transfer the topping to a baking sheet, breaking it into smallish pieces, and refrigerate while you prepare the rest of the tart.
• For the tart dough: Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and pulse a few times. Add the egg yolks and pulse until everything is blended. Do not overwork or your dough will be tough. Flatten onto a piece of plastic wrap and refrigerate. When chilled and workable, place on a piece of parchment paper, top the dough with the raisins, fold the dough in half over the raisins and roll to about 3/4-inch thickness. Transfer to a greased 9-inch round pie dish. The raisins will sink into the dough as you roll it. Cover with a layer of parchment or tinfoil and weigh down the crust with some pie beans.
• Bake the tart shell until light brown, 15 to 20 minutes. Remove the pie beans and parchment and set aside to cool. Lower the oven to 350 degrees F.
• For the filling: In a medium bowl, combine the raspberries with the jam and lemon zest. In a small bowl, combine the lemon juice with the brown sugar and cornstarch and mix until smooth. Pour over the raspberries. Toss gently to mix the ingredients without crushing the raspberries.
• Spoon the raspberry filling over the crust and top with an even layer of cinnamon topping. Place in the center of the oven and bake until the topping looks fully baked and the fruit juicy, 30 to 45 minutes. Set aside to cool before slicing.

RASPBERRY CRUMB PIE

Steps:

• Preheat oven to 400 degrees.
• For the filling: In a bowl, combine sugar and cornstarch.
• Gently fold in raspberries and lemon juice. Pour into pastry shell and set aside.
• For the crumb topping: In a separate bowl, combine flour, brown sugar, and softened butter until mixture is crumbly, pressing together slightly with fingers if necessary to form larger crumbs.
• Dot pie with butter and top with crumb mixture.
• Bake for 1 hour or until juices near center are bubbly. (Shield crust with foil when browned, checking halfway through baking.).

PLUM & RASPBERRY TART

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.

RASPBERRY PLUM CRUMBLE

Steps:

• Preheat the oven to 350°F.
• Cut in the Plums in half and pit them. Now cut them into 1-inch wedges.
• 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.

RASPBERRY-PLUM CRUMB TART

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 CRUMBLE PIE

Steps:

• Preheat the oven to 450 degrees F.
• Place the granulated sugar, tapioca flour, cinnamon, ginger, cardamon and plums in a large bowl and toss together.
• Stir in the jam.
• Spoon the filling and any juices into the unbaked pie shell.
• Place the pie plate on a baking sheet to catch any juices.
• Combine the all-purpose flour, brown sugar and cinnamon in a large bowl.
• Cut in the butter and work with your fingers until you have both small and large pieces.
• Sprinkle the crumble over the plums.
• Bake for 15 minutes or until the pastry edge looks cooked.
• Reduce the heat to 375 degrees F and bake for another 30 to 35 minutes or until the juices are bubbling and the topping is brown.