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Stone Fruit Tart

Summer Stone Fruit Tart
Makes one 9-inch tart

1/2 recipe Pâte Sucrée (found under "The Cook's Basics")
All-purpose flour, for work surface
10 to 12 plums

For the filling
1/2 cup hazelnuts
1 1/4 cups powdered sugar
1/2 cup all-purpose flour
5 egg whites
8 ounces unsalted butter
1 vanilla bean

In the bowl of a food processor fitted with a steel blade, combine the hazelnuts and half the powder sugar. Process until it is in the consistency of a fine meal. Add the remaining flour and sugar and process to combine. Pour the mixture into a medium bowl and add the egg whites and stir until combined. In a small saucepan over high heat, melt the butter. Using a small paring knife, scrape out the seeds and add the pod and the seeds to the butter. Cook for 3 to 5 minutes until the butter is dark and has a nutty aroma. Remove the vanilla bean pod. Slowly pour the browned butter into the nut mixture, whisking to incorporate.

To prepare the tart

On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4 inch thick. With a pastry brush, sweep off excess flour, fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into the edges and using thumb to remove excess dough. Chill tart shell until firm, about 30 minutes.

Pour the filling into the tart shell. Then, starting from the outer edge, arrange the plums in concentric circles, covering the entire surface of the tart.

Bake the tart at 350 degrees F for about 30 to 35 minutes until set, the filling is firm,  and the crust is nicely browned.