Plum Raspberry Streusel Tart

Prep Time: 25 mins | Cook Time: 55 mins | Course: Dessert | Serves: 10

Plum raspberry tart with a hint of pumpkin pie spice and a lovely streusel crumb topping. Marrying summer fruits with autumnal spice as the seasons blend together. Inspired by Chris Scheuer of The Cafe Sucre Farine https://thecafesucrefarine.com/easy-plum-raspberry-crumb-tart/ 

Lemon Shortbread Crust:

2 cups flour

½ cup powdered sugar 

½ tsp salt 

1 lemon, zested

1 cup butter, cubed 

Plum Raspberry Pumpkin Spice Filling:

3 plums, sliced and pitted

½ cup sugar 

2 Tbsp cornstarch 

1 Tbsp pumpkin pie spice

1 pint raspberries

Streusel Crumb Topping:

1 cup almond flour

½ cup flour 

½ cup sugar 

½ cup butter, cubed 

1 tsp pumpkin pie spice

Preheat oven to 350*. Layer flour, powdered sugar, salt, lemon zest, and cubed butter in a food processor, and pulse until you have a fine crumb consistency. Press into the bottom of a 10” tart pan or pie plate and set to one side. 

In a large bowl, mix plums, sugar, cornstarch, and pumpkin pie seasoning together. Fold in the raspberries gently with a rubber scraper. Spread over the shortbread base. Place tart pan on a rimmed baking sheet and bake for 30 minutes. Meanwhile, make the crumb topping. 

Layer almond flour, flour, sugar, butter cubes, and pumpkin pie spice in the food processor and pulse to coarse crumbs. Remove the tart from the oven after 30 minutes of baking and spoon the crumb topping over the tart, bake for another 25-30 minutes or until golden brown on top.