Plum and hazelnut tart (receipe)

When the plums are as ripe as they are now…this is a receipe sent from heaven…and insipired by the amazing #dianahenry.

I have tweaked her receipe a bit in order to make it more rustic and less sweat. An alternative to the hazelnuts are ground almonds – they make the whole cake a bit “heavier”.

Plum and hazelnut tart

For the dough

  • 175 g flour (I mixed 50% whole wheat and 50% white flour)
  • 50 g sugar (I used brown sugar)
  • 50 g hazelnuts (finely ground)
  • 150 g cold butter (I used margarine with butter)
  • 1 egg

For the hazelnut frangipane

  • 20 g butter (I used margaine with butter)
  • 30 g sugar (I used brown sugar)
  • 1 large egg
  • 35 g hazelnuts (finely ground)
  • 35 g flour (here white flour is the better option)

For the filling

  • 600-800 g ripe plums (the amount depends on the size of your cake form)
  • 4 table spoons sugar (I used brown sugar)
  • 150 g plum jam (or and other red jam you believe suits with plums)

For the dough

  1. Mix the flour, sugar, hazelnut and a pince of salt.

  2. Add the butter and egg and mix with your hands until you have a firm dough. Be careful not to overwork it. Once it is homogeneous, let it rest covered in the fridge for about an hour.

  3. Thereafter place the dough within your cake form and with your hands evenly spread the dough both on the bottom as on the sides. This dough is very sticky and it is easier done by hand than trying to roll the dough out.

For the hazelnut frangipane

  1. Mix the butter and sugar until you have a light and creamy mass. Then add the egg, mix it thoroughly before adding the hazelnuts and flour. Set aside.

  2. Once your dough is in the cake form, evenly spread the frangipane onto the bottom (not on the sides).

For the filling

  1. Wash, core and quarter the plums before covering them with sugar. Toss carefully.

  2. Place them in circles with the cut-side up on top of the frangipane. As the plums will shrink during baking, you can place them close to each other.

  3. Add the plum jam in between the plums and bake at 180 degrees for 30 mins before reducing the heat to 150 degrees for the final 10 minutes.

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