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.
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Rating: 5 stars
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.
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.
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.