Hazelnut Plum Tart

  • 03 Feb - 09 Feb, 2018
  • Mag The Weekly
  • Cookery


· 110g rice four
· 50g cornflour
· 55g ground hazelnuts
· 1tsp cinnamon
· 110g cold butter
· 75g caster sugar
· 2 eggs, beaten and separated
· 450g plums, stoned and quartered
· 2tbsp soft light brown sugar
· 1tsp cinnamon
· Zest of an orange


Preheat the oven to 190°C. Mix together rice flour, cornflour, ground hazelnuts, one teaspoon cinnamon and salt. Rub butter into the dry ingredients until it resembles breadcrumbs. Stir in the sugar and pour one beaten egg and bring the pastry together. Roll out into a circle, approximately 25cm thick and transfer to a roasting tin. Mix plums, sugar, cinnamon, orange zest and a tablespoon of ground hazelnuts. Heap into the centre of the pastry, leaving a 5cm border. Draw the edge of the pastry circle up over the fruit, pleating and pinching the pastry to form a leak-proof bowl. Brush the pastry with beaten egg and sprinkle over some sugar. Bake the tart for 40 minutes and enjoy.