Fresh Fruit Tart with Plum Jam |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup sugar |
1/2 cup water |
1 vanilla bean, split lengthwise |
1 pound ripe plums (about 3 medium), halved, pitted, cut into 1/2-inch-thick slices |
1/2 cup unhusked hazelnuts |
1 1/2 cups all purpose flour, divided |
2 tablespoons sugar |
1/2 teaspoon salt |
6 tablespoons butter, melted, cooled |
8 cups assorted fresh fruit, such as halved, pitted, and sliced stone fruit and berries |
sweetened whipped cream |
Directions:
1. For jam: Stir sugar and water in heavy medium saucepan over medium-high heat until sugar dissolves. Scrape seeds from vanilla bean into sugar water; add bean. Bring to boil. Place candy thermometer into mixture so that bulb is submerged. Boil until thermometer registers 260°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes (time will vary due to size of pan). Remove pan from heat and add plums to pan; let stand 1 minute. Stir mixture constantly over high heat until plums are broken up, spoon leaves path when drawn across bottom of pan, and mixture is reduced to 1 1/3 cups, about 9 minutes. Transfer to metal or glass container. Press plastic wrap directly on surface of jam and refrigerate until cool.
2. DO AHEAD Can be made 4 days ahead. Keep refrigerated.
3. For crust: Finely grind hazelnuts with 1/2 cup flour in processor. Transfer to medium bowl. Whisk in remaining 1 cup flour, sugar, and salt. Make well in center and pour in melted butter. Mix with fingers until moist crumbs form. Transfer mixture to 10-inch-diameter tart pan with removable bottom. Press mixture firmly onto bottom and up sides of pan. Freeze crust 30 minutes.
4. Preheat oven to 350°F. Bake crust until golden brown, about 35 minutes. Cool crust 15 minutes. Maintain oven temperature.
5. Brush bottom and sides of tart with 1/2 cup plum jam. Return to oven and bake until jam bubbles all over, about 14 minutes. Cool completely.
6. DO AHEAD Can be made 8 hours ahead; cover and let stand at room temperature.
7. For filling: Place all fruit in large bowl. Stir remaining plum jam to loosen and add to fruit in bowl; toss gently to coat. Transfer fruit to crust, mounding in center. Serve with whipped cream.
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