Raspberry-Plum Tart with Hazelnut Crust
A friend and I wanted to make something unnecessarily complex, hence this. We originally found the recipe here on Smitten Kitchen, but we saw that it was adapted from Martha Stewart’s recipe, and I am basically one of her disciples, so we used the original instead. Baking it was certainly an adventure:
- we didn’t have a food processor so we crushed the hazelnuts with a metal measuring cup
- we bought two packages of raspberries only to find that half of each was moldy—good thing we only needed the equivalent of one?
- I didn’t have a springform pan so we used an 8 by 8 square cake tin, which meant it had to cook forever because it was thicker than it was supposed to be.
Crazy delicious in the end, though. Maybe a bit of a hot day to have had the oven on in an apartment with no AC for over an hour…