Plum and Blueberry Custard Tart with a Hazelnut Crust

By • August 3, 2010 • 14 Comments


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Author Notes: I used a mixture of white and purple plums here, along with a small amount of organic local blueberries. Feel free to use only plums, if you like. The tart recipe is adapted from the Peach Custard Pie found in the July/August 2010 issue of Eating Well magazine; the crust was inspired by Elana Amsterdam (of the gluten-free blog Elana's Pantry). I baked this twice: once in a pie plate and once in a springform pan. I prefer it in the springform as it makes it easier to serve. - WinnieAbWinnieAb

Food52 Review: This is the recipe to pull out when you have a last-minute summer dinner party in the works. It takes no time to put together and will impress with its fruity bounty and rich, but not heavy flavor. I loved the way the yogurt-based custard added a little tanginess to complement the sweetness of the fruit. - vrunkaA&M

Serves 8

Hazelnut Crust

  • 1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts)
  • 3 tablespoons organic butter, melted
  • 2 tablespoons organic sugar
  • 1 tablespoon Lyle's Golden Syrup (honey or maple syrup could also be used)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  1. Combine ingredients for crust in a medium sized bowl and mix well.
  2. Press into the bottom of a buttered 8 inch springform pan. Bake in a preheated 325 degree F oven for 15-20 minutes, until lightly browned and fragrant. Remove from oven and set aside to cool.

Plum and Blueberry Filling

  • 3/4 cups organic sugar
  • 3/4 cups milk (I used raw milk; you can use whole or low-fat, preferably organic)
  • 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine)
  • 2 whole eggs, preferably free-range
  • 2 teaspoons organic cornstarch
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 1 1/2 cups sliced plums (I used a combination of local white/"shiro" and purple plums)
  • 1/2 cup organic blueberries
  1. Combine sugar through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again.
  2. Pour the filling into the pie crust and bake in a preheated 375 degree F oven for 20 minutes, or until the filling is set.
  3. Remove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).

Tags: gluten-free, Healthy, simple, sweet

Comments (14) Questions (3)

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9 months ago Strudel

HELP...recipe description is a bit confusing!
Step#1 is combine sugar w/sea salt and then mentions nothing about eggs, yogurt, etc...Wish to make but reticent till I receive word.

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9 months ago drbabs

Barbara is a trusted source on General Cooking.

Strudel, she says to combine sugar THROUGH sea salt-- you combine the first 6 ingredients before stirring in the fruit. Hope this helps.

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9 months ago Strudel

You bet it does help...many thanks!

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about 2 years ago passifloraedulis

I tried this twice yesterday (my spring form pan leaked the batter everywhere), and it is PHENOMENAL (even as a disastrous leaky mess). I considered substituting the blueberry Greek yogurt for something else, but I'm so glad I didn't. Wow. Thank you, WinneAb.

Annalbu

over 3 years ago AppleAnnie

Could the crust be made with almond meal? This is a very appealing recipe as well as a pretty healthy one!

Winnie100

over 3 years ago WinnieAb

Definitely!

Winnie100

over 3 years ago WinnieAb

Thanks for the nice comments everyone!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I can't believe I almost missed this! fabulous!

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over 3 years ago Sagegreen

This looks lovely! I also made a few tarts with yogurt this week. I really like your use of the blueberry with the plum for the sweet and sour contrast.

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over 3 years ago Kitchen Butterfly

Yum, yum, yum. Love the photo in the springform pan!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So beautiful, in every way. We're only now seeing the first freestone yellow nectarines of the year here, after a long, cold and wet spring . . . Plan to try this using nectarines and raspberries. ;o)

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over 3 years ago gingerroot

This looks divine...and I love the gluten-free crust. I'm saving this and cannot wait to try it.

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over 3 years ago lapadia

This sounds and looks delicious! Your photo is worthy of a magazine cover!

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over 3 years ago themissingingredient

It sounds wonderful and I especially like that you used hazelnut meal. I am amazed at how many kinds of flours and meals that Bobs makes. Your photograph is very classy too.