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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
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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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We've given the trifle a little refresh here... And wouldn't you know it, it's ended up ten times more refreshing! 

Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...

(See recipe link in bio!)
It's been bowl and cone for as long as we can remember. But now you can add bag to the list too! 

Anyone tried this before!?
Might be too warm but this next link will cool you down...

Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?

As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!

What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you... 

Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!

500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
 Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
We had to spoil things for you. But it isn't the carrots that make it taste so good...

For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado. 

Carrot Cake? It's in the bag!
#WorldChocolateDay... let's just pretend that's not every day! 

If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...

Find the full recipes in our Chocolate playlist.

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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy! 

So instead, we thought we'd introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it's like a sweet, sophisticated trifle.

Especially if you make it with Pimms like we have... 

Serves 4

Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

Method:

1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
Our strawberries and cream obsession continues... Wimbledon can't even keep up! 

Double-dipped in white chocolate, these strawberry cookies are soft, chewy and effortlessly creamy.

See the recipe below...

Ingredients (15 cookies):

250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

Method:

1. Preheat the oven to 180ºC/ 160ºC Fan/ Gas Mark 4. Roughly chop the strawberries place in a saucepan with half of the water, heat on a medium heat for approx. 5 minutes until they begin to break down.
2. Dissolve the corn flour with the remaining water and once the strawberries are bubbling blend in the corn flour and cook through for a further 2/3 mins until thick. Allow to cool for 20mins.
3. Beat the butter and caster sugar together until light and fluffy, whisk in the egg, add the vanilla, pink food colour, dried strawberries, chocolate and mix well. Fold in the flour and bicarbonate of soda. Once the dough comes together refrigerate for 30 minutes.
4. Line two large baking trays with parchment, using your hands roll 15 balls of dough from the mix, space out on the baking trays and flatten a little.
Bake for 15/20 minutes or until the base of the cookies look golden brown. Cool on a cooling rack.
5. Melt the white chocolate over a bowl of boiling water, divide it into two leaving half as it is and add 2/3 drops of food colour to the other half.
6. Once the biscuits are cool, dip one end into the white chocolate and the other side into the pink chocolate.
7. Allow to set.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #wimbledon #strawberriesandcream #whitechocolatecookies
A morning coffee just isn't the same without it.

Bringing sweet vanilla notes to smooth and creamy mochas, our Barista Vanilla Syrup will have your kitchen rivalling your local coffee shop.

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