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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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