Plum Tart

Name: Plum Tart
Yield: Serves 8
Cuisine: France
Ingredients: 2 teaspoons grated lemon zest; 1 teaspoon cinnamon; 3 tablespoons unsalted butter; 24 prune plums, halved, and pitted; ½ cup plum, apple, or raspberry jelly; 4 teaspoons (all-purpose) flour; ½ cup plus 2 tablespoons sugar; ½ recipe Pie Pastry; ½ cup hazelnuts, toasted, skinned, and finely chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

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.

Ingredients

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

Europe
France
Pastry
Dessert
Vegetarian
marriage
Mediterranean

Method

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-