-
1
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.
-
2
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.
-
3
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).
-
4
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.
-
5
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
-
6
Slice plums in half and remove pits. Slice them again, into quarters. Scatter the plums and cherries onto cooled crust. Set aside.
-
7
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.
-
8
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.
-
9
Adapted from Martha Stewart.
