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Recipe for Plum and Blueberry Tart in a Gluten Free Hazelnut Crust

Serves 8



  • 1 1/2 cup hazelnut meal I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts
  • 3 tablespoons organic butter melted
  • 2 tablespoons organic sugar
  • 1 tablespoon Lyle's Golden Syrup local honey or maple syrup could also be used
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda


  • 3/4 cups organic sugar
  • 3/4 cups milk I used raw milk; you can use whole or low-fat, preferably organic
  • 6 ounces organic blueberry yogurt I used Oikos brand, but any brand is fine
  • 2 whole eggs preferably free-range
  • 2 teaspoons organic cornstarch
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 1 1/2 cups sliced plums I used a combination of local white/"shiro" and purple plums
  • 1/2 cup organic blueberries


  • To prepare crust, combine ingredients for crust in a medium sized bowl and mix well.
  • Press 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.
  • For filling, combine sugar through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again.
  • Pour the filling into the pie crust and bake in a preheated 375°F oven for 20 minutes, or until the filling is set.
  • Remove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).