The press-in crust for this tart, flavored with ground hazelnuts and cinnamon, doubles as a crumble topping that browns atop the fruit-and-custard filling as it bakes. It’s another highly adaptable, versatile recipe that works well with any type of stone fruit or berry.

　　

Ingredients

makes one 9-inch tart

　　

For the Crust and Topping

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus more for pan

　　1/3 cup hazelnuts, toasted and skinned (see page 343)

　　1 1/2 cups all-purpose flour

　　1/2 cup granulated sugar

　　1/3 cup packed light brown sugar

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon salt

　　

For the Filling

3 ripe, firm plums (about 12 ounces)

　　4 ounces (about 3/4 cup) raspberries

　　1 tablespoon all-purpose flour

　　1/4 cup plus 2 tablespoons granulated sugar

　　1 large whole egg, lightly beaten, and 1 large egg yolk

　　1/3 cup heavy cream

　　1/4 cup milk

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　Pinch of freshly grated nutmeg (optional)

　　

Step 1

Make the crust: Preheat oven to 350°F. Butter a 9-inch springform pan. In a food processor, pulse nuts until ground medium fine, about 30 pulses.

　　

Step 2

With an electric mixer on medium speed, mix ground nuts, flour, sugars, cinnamon, and salt just until combined. Add butter, and mix on low speed just until combined, 2 to 3 minutes. Press 3 cups of crumb mixture into bottom of pan and about 1 1/2 inches up sides to form crust. Reserve remaining crumb mixture. Bake crust until set, 18 to 20 minutes. Let cool completely on a wire rack.

　　

Step 3

Make the filling: Slice plums in half, and remove pits. Slice into eighths. Scatter raspberries and sliced plums onto cooled crust.

　　

Step 4

In a medium bowl, whisk together flour and sugar. Whisk in whole egg, egg yolk, cream, milk, cinnamon, salt, and nutmeg, if desired. Pour custard over fruit; sprinkle with reserved crumb mixture. Bake tart until custard has set and is slightly golden, 45 to 50 minutes. Transfer to a wire rack, and let tart cool at least 25 minutes before slicing. Serve warm or at room temperature.

　　Martha Stewart's New Pies and Tarts