Monday, August 26, 2013

Raspberry, Plum & Blueberry Streusel Tart

This gorgeous Raspberry, Plum & Blueberry Streusel Tart is a cross between a tart and a clafoutis, and is absolutely delicious. The sweet butter crust is made with ground almonds, flour, white and brown sugar, cinnamon, a little salt and 3/4 cups of butter, which are all blended together in a standing mixer fitted with a paddle attachment. The resulting crumble is pressed into the base and up the sides of a greased springform pan, then baked for about 20-25 minutes. 

Ground almonds are added to the flour, sugars, cinnamon and salt in a standing mixer 
and blended until combined

Chilled cubes of butter are then added and processed until the mixture becomes crumbly

The mixture is pressed into the base and sides of a greased spingform pan 
and baked for 2-25 minutes until set 

Once the crust has cooled, chopped pitted plums, raspberries and blueberries are scattered along the bottom, although any combination of stone fruit and berries such as blackberries, strawberries, nectarines, cherries or peaches would be great too! 

Chopped plums, raspberries and blueberries are scattered onto the cooled crust

A simple custard of eggs, cream, flour, cinnamon and nutmeg is then whisked together in a mixer and poured over the fruit. The remaining streusel crumble is sprinkled over the fruit and the whole tart is then baked at 350°F for 45-50 minutes, until the custard is set and the crust is golden brown.

A simple custard is prepared by whisking together flour, sugar, cream, cinnamon, 
nutmeg, salt and 2 whole eggs and an egg yolk

The custard is poured over the fruit...

...and the l leftover crumble is sprinkled overtop and the tart is baked for 45-50 minutes

Courageously, I made this dessert for the first time for good friends this past weekend and was thrilled with how impressive and professional the tart looked and tasted when it came out from the oven. The crisp buttery almond crust was extraordinary, crunchy like a cookie or sweet shortbread, which complimented the tart fruit and creamy clafoutis-style custard beautifully. A fabulous dessert, this Raspberry, Plum & Blueberry Streusel Tart is a sure-fire winner — guaranteed to earn you a standing ovation each time it's served.

Raspberry, Plum & Blueberry Tart with Streusel Topping
Serves 6-8

3/4 cup unsalted butter - 1 1/2 sticks - chilled and cut into small pieces
1/3 cup blanched almonds
1 3/4 cups all-purpose flour, divided plus 1 tbsp
3/4 cup plus 2 tbsp granulated sugar
1/3 cup packed light brown sugar
3/4 tsp ground cinnamon
3/4 tsp salt
4 medium ripe but firm plums
1 cup raspberries
1 cup blueberries
2 large eggs, lightly beaten
1 large egg yolk
2/3 cup light cream
1 tsp grated nutmeg

Heat oven to 350°F. Grease a 9-inch springform pan with room temperature butter or olivina and set aside. Place the ground almonds in a food processor and pulse until medium fine.

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, 1/3 cup 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 crumble begins to stick together, about 2 to 3 minutes. Press 3 to 3 1/2 cups of the crumble into the bottom of the prepared pan and to about 1 1/2 inches up the sides of the pan to form the crust. Set the remaining crumb mixture aside.

Transfer the crust to the oven and bake until it appears to be set, about 20 to 25 minutes, then set aside. Watch to ensure the crust doesn't burn.

Slice the plums in half, remove pits and slice into eighths. Scatter the raspberries, blueberries and sliced plums onto the cooled crust and set aside.

In a medium bowl, whisk together the remaining 1/4 cup flour + 1 tablespoon flour, plus 2 tablespoons granulated sugar. Whisk in the 2 eggs, egg yolk, cream, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and nutmeg, and mix until blended. Pour the custard over the fruit and sprinkle with remaining crumb mixture. Transfer the tart to the oven and bake until the custard has set and is slightly golden, 45 to 50 minutes. Let rest at least 25 minutes before cutting. Serve warm or at room temperature with a bowl of whipped cream, Greek yogurt or vanilla ice cream to be completely decadent. Yum-yum.