Hazelnut Plum Tart
1 cup hazelnuts
¼ cup firmly packed light brown sugar
1 cup all-purpose flour
1/3 cup olive oil
1 egg, separated
pinch salt
3 tbsp granulated sugar
2 tsp cornstarch
½ tsp grated lime peel
pinch ground nutmeg
pinch ground cloves
1-1/4 lbs plums (about 5 large), halved and pitted
3 tbsp currant jelly
Sweetened whipped cream (optional)
Preheat oven to 375 F. Grease 9-inch tart pan with removable bottom with olive oil.
Place hazelnuts in food processor; process until coarsely chopped. Remove ¼ cup for garnish; set aside. Add brown sugar; process until nuts are finely ground. Add flour, olive oil, egg yolk and salt; process until combined. (Mixture will be crumbly.)
Spoon mixture into prepared pan. Press firmly in even layer on bottom and up side. Brush inside of crust with slightly beaten egg white. Place crust in freezer 10 minutes.
In large bowl, combine granulated sugar, cornstarch, lime peel, nutmeg and cloves. Cut each plum half into 4 wedges. Add to sugar mixture; toss until combined. Arrange plums in overlapping circles in crust; spoon any remaining sugar mixture over plums. Place tart on baking sheet.
Bake 45 to 50 minutes or until fruit is tender and juices are thickened. Cool 30 minutes on wire rack.
Place currant jelly in small saucepan; heat over low heat, stirring frequently, until melted. Brush over plums; sprinkle with reserved hazelnuts.
Serve tart warm or at room temperature with whipped cream, if desired.
Makes 6 servings.
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