Hazelnut Plum Crumb Tart
Photo © Deb Perelman
- 3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pan
- 1/3 cup (1 3/4 ounces of 49 grams) hazelnuts
- 1 1/2 cups (188 grams) all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup packed light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1 pound ripe but firm plums (about 4 standard black ones or 12 smaller Italian plums; I used a mix of both)
- 1 tablespoon (8 grams) all-purpose flour
- 1/4 cup plus 2 tablespoons (6 tablespoons) granulated sugar
- 1 large egg, lightly beaten
- 1 large egg yolk
- 1/3 cup heavy cream
- 1/4 cup milk
- 1/4 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- Grated nutmeg, optional
- Produce
- But firm plums, ripe (1 pound)
- Cooking & Baking
- Brown sugar, packed light or dark (1/3 cup)
- Cinnamon, ground (3/4 teaspoon)
- Flour (1 9/16 cups)
- Granulated sugar (7/8 cup)
- Nutmeg, Grated (1)
- Salt (3/4 teaspoon)
- Dairy
- 4 cup unsalted butter (1 1/2 sticks), unsalted (3)
- Heavy cream (1/3 cup)
- Milk (1/4 cup)
- Refrigerated
- Egg, large (1)
- Egg yolk, large (1)
- Other
- 1/3 cup (1 3/4 ounces of 49 grams) hazelnuts
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 21, 2011 (1 year ago).
106 people saved this recipe.
