Recipe for Plum and Blueberry Tart in a Gluten Free Hazelnut Crust
Serves 8
Servings: 0
Ingredients
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 local honey or maple syrup could also be used
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
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
Instructions
- To prepare crust, 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.
- For filling, 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°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).