Rustic Plum and Raspberry Tart
Inspired by techniques from America's Test Kitchen.
Sweet-tart plums and raspberries heaped in an open, pleated crust and baked until jammy.
Always check the labels of the products you use.
Method
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Equipment
- food processor
- mixing bowl
- silicone spatula
- cling film
- rolling pin
- rimmed baking tray
- baking paper
- pastry brush
- wire rack
- wide spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 394 kcal |
| Protein | 4.7 g |
| Carbohydrate | 51.4 g |
| of which sugars | 21.1 g |
| of which free sugars | 12.5 g |
| Fat | 19.6 g |
| of which saturates | 12.1 g |
| Fibre | 3.6 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Dough
- 215 g plain flour, plus extra for dusting
- 3 g fine sea salt or table salt about ½ tsp
- 140 g unsalted butter, chilled and diced
- 100 ml ice-cold water, plus 1 tbsp to glaze
Filling
- 450 g ripe plums, halved, stoned and cut into 1 cm slices
- 150 g raspberries
- 75 g granulated sugar, divided
- 1
Dough. blitz the flour and salt for 3 seconds. Scatter in the butter and pulse about 10 times, until crumbly, then tip into the bowl. Stop pulsing while you can still see flecks of butter.
- 2
Hydrate. stir in 90 ml of the cold water with the spatula, pressing until it clumps; add a little more only if needed. Shape a flat round, wrap and refrigerate 1 h (or up to 2 days).
- 3
Shape. set the oven to 190 °C (170 °C fan) and put baking paper on the tray. After 10 min at room temperature, roll the dough out to about 30 cm across and transfer it to the tray.
- 4
Fruit. mix the plum slices and raspberries with 60 g sugar, then heap them in the centre, keeping a 5 cm border clear.
- 5
Fold. lift the border over the filling in loose pleats all the way round, leaving the middle open.
- 6
Glaze and bake. brush the folded edge with the 1 tbsp water and sprinkle with the remaining 15 g sugar. Bake 45-50 min, until well browned with bubbling juice.
- 7
Rest. after 10 min, slide the tart off the paper onto the rack. Serve warm, about 30 min later. Warm slices hold together better than hot ones.
Storage
Keep loosely covered at room temperature for up to 1 day. Reheat in a 180 °C oven for 10 min to crisp the crust.
