Raspberry-Plum Crumb Tart

Name: Raspberry-Plum Crumb Tart
Yield: makes one 9-inch tart
Ingredients: 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus more for pan; 1/3 cup hazelnuts, toasted and skinned (see page 343); 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/3 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 ripe, firm plums (about 12 ounces); 4 ounces (about 3/4 cup) raspberries; 1 tablespoon all-purpose flour; 1/4 cup plus 2 tablespoons granulated sugar; 1 large whole egg, lightly beaten, and 1 large egg yolk; 1/3 cup heavy cream; 1/4 cup milk; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; Pinch of freshly grated nutmeg (optional)

January 24, 2012

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 notes

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