The press-in crust for this tart, flavored with ground hazelnuts and cinnamon, doubles as a crumble topping that browns atop the fruit-and-custard filling as it bakes. It’s another highly adaptable, versatile recipe that works well with any type of stone fruit or berry.
Recipe information
Yield
makes one 9-inch tart
Ingredients
For the Crust and Topping
For the Filling
Preparation
Step 1
Make the crust: Preheat oven to 350°F. Butter a 9-inch springform pan. In a food processor, pulse nuts until ground medium fine, about 30 pulses.
Step 2
With an electric mixer on medium speed, mix ground nuts, flour, sugars, cinnamon, and salt just until combined. Add butter, and mix on low speed just until combined, 2 to 3 minutes. Press 3 cups of crumb mixture into bottom of pan and about 1 1/2 inches up sides to form crust. Reserve remaining crumb mixture. Bake crust until set, 18 to 20 minutes. Let cool completely on a wire rack.
Step 3
Make the filling: Slice plums in half, and remove pits. Slice into eighths. Scatter raspberries and sliced plums onto cooled crust.
Step 4
In a medium bowl, whisk together flour and sugar. Whisk in whole egg, egg yolk, cream, milk, cinnamon, salt, and nutmeg, if desired. Pour custard over fruit; sprinkle with reserved crumb mixture. Bake tart until custard has set and is slightly golden, 45 to 50 minutes. Transfer to a wire rack, and let tart cool at least 25 minutes before slicing. Serve warm or at room temperature.
