Indulge in the amazing combination of sweet plums and tart raspberries with this delightful dessert recipe. The buttery crust pairs perfectly with the juicy fruits, creating a burst of flavors in every bite. The tart is easy to make and will impress your family and friends at any gathering. With a preparation time of just 30 minutes, this recipe is a must-try for all dessert enthusiasts.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- 2-3 tablespoons ice water
- 3 cups plums, pitted and sliced
- 1 cup raspberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting (optional)
Directions
- In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the ice water, one tablespoon at a time, and pulse until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced plums, raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until the fruits are coated.
- On a lightly floured surface, roll out the chilled dough into a circle that is around 12 inches in diameter. Transfer the dough to a tart pan and press it gently against the sides and bottom. Trim the excess dough.
- Pour the fruit mixture into the tart shell, spreading it evenly.
- Brush the edges of the crust with the beaten egg for a golden finish.
- Bake the tart for 40-45 minutes, or until the crust is golden and the fruits are bubbling.
- Remove the tart from the oven and allow it to cool for at least 10 minutes.
- Optional: Dust the tart with powdered sugar before serving.
- Slice and serve the plum and raspberry tart warm or at room temperature.
- Enjoy!
