August
12
17:06
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Tart with plums and hazelnuts

Ingredients:
  • unsalted butter - 3/4 cup (plus oil form)
  • hazelnuts - 1/3 cup
  • flour - 1 1/2 cups
  • sugar - 1/2 cup
  • light or dark brown sugar - 1/3 cup ground cinnamon
  • - 1/2 teaspoon
  • salt - 1/2 teaspoon
  • plums - 450 grams (stuffing)
  • flour - 1 tbsp.spoon (filling)
  • sugar - 1/4 cup (2 tablespoons) of the filling)
  • large egg - 1 Thing (stuffing)
  • yolk - 1 Thing (stuffing)
  • heavy cream - 1/3 cup (stuffing)
  • milk - 1/4 cup (stuffing)
  • salt - 1/4 teaspoon (stuffing)
  • ground cinnamon - 1/4 teaspoon (stuffing)
  • grated nutmeg - to taste (stuffing)
instructions

1. Preheat oven to 175 degrees.Oil the baking pan, set aside.Put the hazelnuts on a baking sheet.Bake until fragrant, 10 to 15 minutes, then cool and peel.Put the nuts in a food processor and grind.2. Put the nuts in a bowl and add the flour, sugar, brown sugar, cinnamon and salt, mix well.Butter cool and cut into slices.Add butter and beat with a mixer at low speed, about 2-3 minutes, until the mixture will resemble crumbs.3. Put

3 cups of dough into prepared pan, pressing to the surface and form a skirting around the edges up to 3.5 cm.The remaining dough (about 1 1/2 cups) aside.Bake the dough in the form of 15 to 20 minutes.Cool.4. Cut the plums in half and remove pits.Cut plum on the 4 (if small) or 8 (if large) slices.5. Put on top of the chilled dough.In a medium bowl, whisk the flour, sugar, egg, egg yolk, cream, milk, cinnamon, salt and a few pinches of fresh nutmeg.Pour the mix of plums, sprinkle with remaining dough crumbs.6. Bake the tart in the oven until golden brown, 45 to 50 minutes.Allow to cool for at least 25 minutes before cutting.Serve the tart warm, at room temperature or chilled completely.

Servings: 8

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