In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.

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

  • Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.

  • Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.

  • In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

Cook's Notes

You'll need a springform pan for this recipe. It is also important to use firm plums; soft ones will prevent the custard filling from setting properly.

Reviews (3)

78 Ratings
  • 5 star values: 15
  • 4 star values: 21
  • 3 star values: 26
  • 2 star values: 11
  • 1 star values: 5
Rating: 5 stars
07/11/2014
I've made this dessert many times with whatever stone fruit is ripe at the farmers market, but I've found that a slightly tart fruit with a big punch of flavor (like certain plums) makes it amazing. It's always a big hit.
Rating: Unrated
07/12/2011
I couldn't find hazelnuts so I used blanched almonds instead and they worked perfectly. This was a surprisingly easy tart to make- no "resting" period for the dough so it didn't take me all day. Next time I make this I'll add some orange zest to the custard and some more cinnamon to play up the flavors.
Rating: Unrated
08/11/2008
This was so delicious. I lightened the recipe up a bit and used milk instead of cream. It turned out just fine that way. I got rave reviews from my friends.
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