by WinnieAb
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A&M's Testing Notes:
Expand CollapseWinnieAb's Notes:
Expand1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts) Ask a question about this ingredient
3 tablespoons organic butter, melted Ask a question about this ingredient
2 tablespoons organic sugar Ask a question about this ingredient
1 tablespoon Lyle's Golden Syrup (honey or maple syrup could also be used) Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon baking soda Ask a question about this ingredient
Combine ingredients for crust in a medium sized bowl and mix well.
Ask a question about this stepPress 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.
Ask a question about this step3/4 cups organic sugar Ask a question about this ingredient
3/4 cups milk (I used raw milk; you can use whole or low-fat, preferably organic) Ask a question about this ingredient
6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine) Ask a question about this ingredient
2 whole eggs, preferably free-range Ask a question about this ingredient
2 teaspoons organic cornstarch Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
pinch of sea salt Ask a question about this ingredient
1 1/2 cups sliced plums (I used a combination of local white/"shiro" and purple plums) Ask a question about this ingredient
1/2 cup organic blueberries Ask a question about this ingredient
Combine sugar through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again.
Ask a question about this stepPour the filling into the pie crust and bake in a preheated 375 degree F oven for 20 minutes, or until the filling is set.
Ask a question about this stepRemove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).
Ask a question about this stepCould the crust be made with almond meal? This is a very appealing recipe as well as a pretty healthy one!
This looks lovely! I also made a few tarts with yogurt this week. I really like your use of the blueberry with the plum for the sweet and sour contrast.
Yum, yum, yum. Love the photo in the springform pan!
So beautiful, in every way. We're only now seeing the first freestone yellow nectarines of the year here, after a long, cold and wet spring . . . Plan to try this using nectarines and raspberries. ;o)
This looks divine...and I love the gluten-free crust. I'm saving this and cannot wait to try it.
This sounds and looks delicious! Your photo is worthy of a magazine cover!
It sounds wonderful and I especially like that you used hazelnut meal. I am amazed at how many kinds of flours and meals that Bobs makes. Your photograph is very classy too.
Amanda is a co-founder of Food52.
I tried this twice yesterday (my spring form pan leaked the batter everywhere), and it is PHENOMENAL (even as a disastrous leaky mess). I considered substituting the blueberry Greek yogurt for something else, but I'm so glad I didn't. Wow. Thank you, WinneAb.