Plum-hazelnut Crumble Tart
Ingredients
175 g of plain flour, sifted
2 tbsp of lemon juice
1 tbsp of milk
450 g of ripe red plums
15 g of cornflour
1 dusting of icing sugar
50 g of blanched hazlenuts
110 g of unsalted butter, cubed
100 g of demerara sugar, 50g for the crumble, 50g for the filling
1 tsp of baking powder
1 heaped tsp of ground cinnamon
8 servings
Calories~363 kcal
Protein~4 g
Carbs~46 g
Fat~18 g
Fiber~3 g
Sugar~21 g
Total recipe
Calories~2,900 kcal
Protein~35 g
Carbs~365 g
Fat~145 g
Fiber~25 g
Sugar~170 g
Method
Step 1
Preheat the oven to 180C/160 Fan/Gas 4.
Step 2
Place the hazelnuts in a small baking tin and roast on the middle shelf of the oven for 5 minutes until pale golden. Cool, then finely chop in a food processor and set aside.
Step 3
Increase the oven temperature to 190C/170 Fan/Gas 5.
Step 4
Combine the butter, flour, sugar, baking powder and cinnamon in a food processor and pulse until combined, then add the nuts and milk and whiz again until crumb-like. Using slightly more than half the crumble mixture, line the base and then take it to three-quarters of the way up the sides of the tin, pressing firmly into place.
Step 5
Halve the plums, discard the stones and cut into smallish pieces. Put the plums in a bowl, add the sugar, cornflour and lemon juice and mix well. Spoon into the tin and sprinkle over the remaining crumble mixture to cover. Place on the baking sheet and bake on the middle shelf of the oven for 45-50 minutes or until golden brown and bubbling. Leave to cool for about 30 minutes before removing from the tin to a plate, dust with icing sugar and serve.
