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
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
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Ingredients
- Hazelnut Crust
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1 1/2 cups
hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts)
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3 tablespoons
organic butter, melted
-
2 tablespoons
organic sugar
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1 tablespoon
Lyle's Golden Syrup (honey or maple syrup could also be used)
-
1/4 teaspoon
sea salt
-
1/4 teaspoon
baking soda
- Plum and Blueberry Filling
-
3/4 cup
organic sugar
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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
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2 teaspoons
organic cornstarch
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1 teaspoon
vanilla extract
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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
Directions
- Hazelnut Crust
-
Combine ingredients for crust in a medium sized bowl and mix well.
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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
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Combine sugar through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again.
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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.
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Remove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).
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.
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