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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.

Source: Martha Stewart Living, June 1999



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.

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How would you rate this recipe?
  • MenloMom
    11 JUL, 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.
  • Vieve83
    12 JUL, 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.
  • coolness
    11 AUG, 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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