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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. - WinnieAb —WinnieAb
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. - vrunka —The Editors
- 1 1/2 cups 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
- Combine ingredients for crust in a medium sized bowl and mix well.
- 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 cup organic sugar
- 3/4 cup 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
- Combine sugar through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again.
- 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.
- Remove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
- This recipe was entered in the contest for Your Best Recipe for Plums
Burnt Toast: Episode 9
How to cook a little smarter
Burnt Toast: Episode 9
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