This tart is a new summer favorite at The Cook's Atelier. It is easy to prepare and you can use any summer stone fruit. We've made this tart with red plums, white peaches and nectarines. The hazelnuts in the filling compliment the summer fruit perfectly.
Summer stone fruit tart
Makes one 9-inch tart
1/2 recipe Pâte Sucrée
All-purpose flour, for work surface
10 to 12 plums or 6 peaches or nectarines
For the filling
1/2 cup hazelnuts
1 1/4 cups powdered sugar
1/2 cup all-purpose flour
5 egg whites
8 ounces unsalted butter
1 vanilla bean
In the bowl of a food processor fitted with a steel blade, combine the hazelnuts and half the powder sugar. Process until it is in the consistency of a fine meal. Add the remaining flour and sugar and process to combine. Pour the mixture into a medium bowl and add the egg whites and stir until combined. In a small saucepan over high heat, melt the butter. Using a small paring knife, scrape out the seeds and add the pod and the seeds to the butter. Cook for 3 to 5 minutes until the butter is dark and has a nutty aroma. Remove the vanilla bean pod. Slowly pour the browned butter into the nut mixture, whisking to incorporate.
To prepare the tart
On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4 inch thick. With a pastry brush, sweep off excess flour, fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into the edges and using thumb to remove excess dough. Chill tart shell until firm, about 30 minutes.
Pour the filling into the tart shell. Then, starting from the outer edge, arrange the fruit in concentric circles, covering the entire surface of the tart. If you are using plums, place the plums skin side down.
Bake the tart for about 40 minutes until the filling is firm and the crust is nicely browned.