Raspberry-Plum Crumb Tart

Sastojci

Raspberry-Plum Crumb Tart

Makes one 9-inch tart

3/4 c (1 1/2 sticks) unsalted butter, chilled and cut in pieces, plus more for pan

1/3 c hazelnuts

1 1/2 c plus 1 T all-purpose flour

3/4 c plus 2 T granulated sugar

1/3 c packed light brown sugar

3/4 t cinnamon

2/3 t salt

3 med size ripe but firm plums (about 12 oz)

1 half pint raspberries

1 large egg, lightly beaten

1 egg yolk

1/3 c heavy cream

1/4 c milk

pinch grated nutmeg (optional)

Heat oven to 350. Butter a 9-inch springform pan; set assize. Spread hazelnuts on a

baking sheet. Bake until fragrant, about 10 mins. 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 med fine, about 30 pulses.

Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add

1 1/2 c flour, 1/2 c granulated sugar, the light brown sugar, 1/2 t cinnamon, and 1/2 t

salt; mix until just combined. Add the butter, and mix on low speed until the crumb

begins to stick together, 2-3 mins. Press 3 c of the 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 mins. Set aside.

Slice plums in half and remove pits. Slice into eights. Scatter 3/4 c raspberries and

sliced plums onto cooled crust; set aside.

In med bowl, whisk together 1 T flour and 1/4 c plus 2 T granulated sugar. Which in the

egg, the egg yolk, heavy cream, milk, 1/4 t cinnamon, 1/4 t salt, and nutmeg (opt). Pour

custard over fruit, sprinkle with remaining crumb mixture. Transfer tart to oven; bake

until custard has set and is slightly golden, 45 to 50 mins. Garnish with remaining

raspberries. Let rest at least 23 mins before cutting. Serve warm or at room temp.