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
Test Kitchen Notes
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)
organic butter, melted
Lyle's Golden Syrup (honey or maple syrup could also be used)
Plum and Blueberry Filling
milk (I used raw milk; you can use whole or low-fat, preferably organic)
organic blueberry yogurt (I used Oikos brand, but any brand is fine)
whole eggs, preferably free-range
pinch of sea salt
cups sliced plums (I used a combination of local white/"shiro" and purple plums)
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.