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 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. Once the crust has cooled, chopped pitted plums, raspberries and blueberries are scattered along the bottom, although any combination of stone fruit and berries would be great. A simple custard of eggs, cream, flour, cinnamon and nutmeg is then whisked together and poured over the fruit. The remaining streusel is sprinkled over the fruit and the whole tart is baked at 350°F for 45-50 minutes, until the custard is set and the crust is golden brown. The crisp buttery almond crust is extraordinary — a crunchy cookie-like sweet shortbread — which compliments the tart fruit and creamy clafoutis-style custard beautifully. A fabulous dessert, this Raspberry, Plum & Blueberry Streusel Tart is a real winner.
Raspberry, Plum & Blueberry Tart with Streusel Topping
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 a 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.