Hazelnut Plum Crumb Tart
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Ingredients
- Crust and crumbs
- 3/4 cup unsalted butter (6 ounces or 175 grams), chilled, cut into small pieces, plus more for pan
- 1/3 cup (1 3/4 ounces or 50 grams) hazelnuts
- 1 1/2 cups (195 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup packed (65 grams) light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea or table salt
- Filling
- 1 pound (455 grams) ripe but firm plums (about 4 standard black ones or 12 smaller Italian plums; I used a mix of both)
- 1 tablespoon (10 grams) all-purpose flour
- 6 tablespoons (75 grams) granulated sugar
- 1 large egg, lightly beaten
- 1 large egg yolk
- 1/3 cup (80 ml) heavy cream
- 1/4 cup (60 ml) milk
- 1/4 teaspoon fine sea or table salt
- 1/4 teaspoon ground cinnamon
- Grated nutmeg, optional
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Preparation
Step 1
Preheat your oven to 350 degrees F. Butter a 9-inch (22-23cm) springform pan; set aside.
Step 2
Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 to 15 minutes, then let cool enough to remove the skins.
Step 3
Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
Step 4
Transfer nuts to the bowl of an electric mixer and add 1 1/2 cups flour, 1/2 cup granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined.
Step 5
Add butter, and mix on low speed until crumbs begin to stick together, about 2 to 3 minutes.
Step 6
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 crust. Set remaining crumb mixture (about 1 1/2 cups) aside.
Step 7
Transfer crust to the oven; bake until it appears to be set, 15 to 20 minutes. Set aside to cool.
Step 8
Slice plums in half, and remove pits. Slice larger plums into eighths and smaller ones into quarters and arrange in cooled crust.
Step 9
In a medium bowl, whisk together 1 tablespoon flour and 6 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and a few gratings of fresh nutmeg.
Step 10
Pour custard over fruit; sprinkle with reserved crumb mixture.
Step 11
Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes.
Step 12
Let rest at least 25 minutes before cutting if serving warm. You can serve this warm or at room temperature, but it is preferred fully chilled.
Step 13
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Chef's notes
The custard filling is less jiggly and binds the plums nicely. Consider replacing the custard mixture with a cream cheese custard for a cheesecake-like texture.
The tart is most sturdy within the first 24 to 48 hours as the crumb base may start to get soggy from the second day.
On toasting and skinning hazelnuts:
Toast them well for deeper flavor and looser skins. Rub the nuts in a dishtowel or between palms to remove skins.
