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Recipe

Plum, honey and hazelnut frangipane tart

Nici Wickes' plum tart recipe is sublime and so easy to make. It takes the classic frangipane recipe, but uses hazelnuts instead of almonds, which pair so well with plums. Serve warm for a truly indulgent dessert

By Nici Wickes
  • 45 mins cooking
  • Makes 26 centimetre
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Ingredients

Plum, honey and hazelnut frangipane tart
  • 1-2 sheets shortcrust pastry
  • 1 cup hazelnuts
  • 1 heaped tbsp flour
  • 1 eggs
  • 50 gram brown sugar
  • 70 gram unsalted butter, softened
  • 1 teaspoon vanilla extract
Topping
  • 350 gram (about 6-8 small) plums, de-stoned and quartered
  • 2 tablespoon raw sugar, for sprinkling
  • 2-3 tbsp warmed honey, for glazing

Method

  • 1
    Place a baking tray in the oven and preheat to 180°C.
  • 2
    Line a 26cm-long tart tin with the shortcrust pastry. Chill in the freezer while you make the filling for at least 15 minutes.
  • 3
    Place ¾ cup of hazelnuts in a food processor and process until finely ground. Add the flour, egg, sugar, butter and vanilla extract. Process until a sloppy paste forms.
  • 4
    Spread the paste onto the chilled pastry shell.
  • 5
    Arrange the plum pieces to cover the frangipane, pressing gently into the paste, then sprinkle on the raw sugar.
  • 6
    Bake for 30 minutes on top of the heated tray. At 30 minutes, chop and sprinkle over the remaining hazelnuts. Bake for a further 15 minutes or until well-browned and the frangipane has set. Remove from the oven, brush with the warmed honey to glaze. Cool to warm before removing from tin.
  • 7
    Slice and eat!

Notes

  • Makes 1 x 26cm-long tart. - A well-chilled shortcrust pastry won’t need blind baking if you place it on a preheated baking tray. - Peaches, apricots or nectarines will all work with this tart too.

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