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Ingredients
- 3/4 cup hazelnuts
- 1 disk 1 disk Tart Dough
- 1 3/4 pounds purple plums or Italian prune plumshalved, pitted and cut into sixths
- 4 tablespoons sugar
- 2 tablespoons apricot preserves, strained
Method
- Preheat the oven to 425.
- In a cake pan, toast the hazelnuts for 6 to 8 minutes, or until the nuts are fragrant and their skins blister.
- Transfer the hot nuts to a kitchen towel and rub them together to remove the skins.
- Let the nuts cool completely.
- Finely grind them in a food processor.
- On a lightly floured surface, roll out the dough 1/8 inch thick.
- Gently ease the dough into an 11-inch fluted tart pan with a removable bottom.
- Line the dough with foil, leaving 2 inches of overhang.
- Fill the foil with pie weights or dried beans and bake for 20 minutes, or until the edges are golden and the bottom is dry.
- Lift out the foil and weights and bake for 5 minutes longer.
- Turn the oven down to 375.
- Spread the hazelnuts in the tart shell in an even layer.
- Arrange the plums, skin side down, in concentric circles over the nuts and sprinkle with the sugar.
- Bake the tart in the middle of the oven for about 35 minutes, or until the plums are tender.
- Brush the plums with apricot glaze and let the tart cool slightly before serving.
