Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

The first fruit tart I ever tasted in France was a plum tart. I love this one because it looks so pretty and has the added dimension of the hidden hazelnut layer. Serve with whipped cream or vanilla, cinnamon, or hazelnut ice cream for that magic marriage of pie and ice cream.


  • ½ recipe Pie Pastry
  • ½ cup hazelnuts, toasted, skinned, and finely chopped
  • 4


Make the pastry and refrigerate as directed (you could make the full recipe and keep half in the freezer for another tart).

Roll out the pastry to an 11-inch circle on a lightly floured surface. Brush the flour from the pastry and ease it into a 9-