Plum and Cherry Hazelnut Tart

Heat oven to 350 F (175 C). Butter a 9-inch tart pan. The recipe I used recommended to use a spring form pan, but I couldn’t find the bottom part of mine. After searching like a crazy person for 20 minutes and yelling out to no one in particular, I opted for my tart pan. It worked just as well! Moving on.

Spread hazelnuts on a baking sheet. Bake just until some color appears, approximately 10 minutes. Remove them from the oven. Place nuts a food processor and pulse until medium fine.

Transfer hazelnuts to the bowl of an electric mixer with a paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, light brown sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt; mix until just combined. Add butter and mix on low speed until crumbs begin to stick together (2-3 minutes).

Press 3 cups of the crumb mixture into the bottom of the prepared pan and 1 1/2 inches up the sides to form a crust. Place the remaining crumb mixture to the side.

Transfer the crust to the oven. Bake until it is set (15-20 minutes). The crust will have a golden color. Place on a wire rack and allow to cool completely

Slice plums in half and remove pits. Slice them again, into quarters. Scatter the plums and cherries onto cooled crust. Set aside.

In a new bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and the grated nutmeg. Pour the custard over the fruit and sprinkle with remaining crumb mixture.

Place the tart in the oven and bake until the custard has set and the top is slightly golden (approximately 40-45 minutes). Remove from oven. Place on a wire rack and allow to rest at least 30 minutes. Serve at room temperature or chilled.

Adapted from Martha Stewart.