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Plum Hazelnut Crumble Tart

Plum Hazelnut Crumble Tart

Prep

25 mins

Bake

50 mins

Serves

6-8

Difficulty

Medium
Plum Hazelnut Crumble Tart

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.

made using

Unrefined Demerara

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180°C/Fan160°C, 350°F, Gas Mark 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 190°C/170°C Fan, 375°F, Gas Mark 5.

Step 4

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.

Step 5

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.

Step 6

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

Serving

1

FOR THE CRUMBLE

Unrefined Demerara

50 g
Blanched hazelnuts

Blanched hazelnuts

Corp 50 g
Butter

Butter

Unsalted, cubed

110 g
Flour

Plain flour

And sifted sugar

175 g
Baking-powder

Baking powder

1/2 tsp
Cinnamon

Cinnamon

Ground

1 tsp
Milk

Milk

1 tbsp

FOR THE FILLING

Plums

Red, ripe

450 g

Unrefined Demerara

50 g
Cornstarch

Cornflour

15 g
Lemon-juice

Lemon juice

2 tbsp
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

To dust

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
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Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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