Prep
25 minsBake
50 minsServes
6-8Difficulty
Medium About
This is a quintessential English pudding typically served with custard, pouring cream or ice cream; it's perfect for an autumnal Sunday lunch. Adapted from Dan Lepard's cobnut and plum tart recipe.
Preheat the oven to 180°C/Fan160°C, 350°F, Gas Mark 4.
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.
Increase the oven temperature to 190°C/170°C Fan, 375°F, Gas Mark 5.
Combine the butter, flour, Tate & Lyle Demerara 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.
TOP TIP
You will also need a 20cm diameter x 4.5cm deep (8”x1¾”) non-stick fluted tart tin or cake tin with a removable base, lightly buttered.
Halve the plums, discard the stones, and cut into smallish pieces. Put the plums in a bowl, add the Tate & Lyle Demerara 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 tart to cool for about 30 minutes before removing from the tin to a plate, dust with Tate & Lyle Icing Sugar and serve.
TOP TIP
Use English Victoria plums if you can as their slightly tart flavour gives the best results.
Ingredients – 7 items
1
FOR THE CRUMBLE
Unrefined Demerara
Blanched hazelnuts
Butter
Unsalted, cubed
Plain flour
And sifted sugar
Baking powder
Cinnamon
Ground
Milk
FOR THE FILLING
Plums
Red, ripe
Unrefined Demerara
Cornflour
Lemon juice
Fairtrade Tate & Lyle Icing Sugar
To dust
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