Plum and hazelnut tart

Name: Plum and hazelnut tart
Ingredients: 200 g butter with 65% fat; 100 g sugar; 2 sachets vanilla sugar; 1/8 teaspoon salt; 2 eggs; 1/2 teaspoon baking soda; 1 teaspoon apple cider vinegar with honey; 1 teaspoon vanilla essence; 450 g flour; 15 plums; 1 tablespoon sugar; 2 sachets vanilla sugar; 1 teaspoon cinnamon; 50 g hazelnuts; 1 tablespoon icing sugar

Dessert - Plum and hazelnut tart by Natalia K. - Recipia

I brought home sweet, fragrant plums from the country. I don't know the variety, and for the tart I cut them into quarters. The shortcrust pastry browns around the fruit, with ground hazelnuts tucked among the plums and cutouts on top. I like to leave a few hazelnuts in larger pieces rather than grind them all finely. Prep: 30 minutes. Cook: 40 minutes. Rest: 50 minutes. Total time: 120 minutes. Serves: 8. Approximately 540 kcal and 9 g protein per serving.

Ingredients

For the pastry

200 g butter with 65% fat
100 g sugar
2 sachets vanilla sugar
1/8 teaspoon salt
2 eggs
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar with honey
1 teaspoon vanilla essence
450 g flour

For the filling

15 plums
1 tablespoon sugar
2 sachets vanilla sugar
1 teaspoon cinnamon
50 g hazelnuts
1 tablespoon icing sugar

Preparation

1. Heat the oven to 180 °C. Set aside 10-15 g of the butter to grease a 26 cm tart tin. 2. Cream the remaining butter with the sugar, the vanilla sugar for the pastry and the salt. 3. Beat in the eggs one at a time. Dissolve the baking soda in the vinegar and add it to the dough, then gradually add the flour until you have a soft, non-sticky, crumbly dough. 4. Leave the dough to rest for 30 minutes. 5. Grind the hazelnuts with the sugar and the 2 sachets of vanilla sugar for the filling, keeping a few larger pieces aside. Remove the stones from the plums, cut the fruit into quarters and sprinkle the cinnamon over them. 6. Divide the dough in two. Roll out one half in the greased tin, covering the base and sides up to the rim, then prick the dough here and there with a fork. 7. Arrange the plums in a spiral over the dough and sprinkle with the hazelnut mixture. 8. Roll out the rest of the dough to about the thickness of your little finger and cut out shapes. Place them over the plums, then break the remaining edges into small pieces and arrange them among the fruit. 9. Bake the tart for 40 minutes at 180 °C, until nicely browned. 10. Leave it to cool for 20 minutes. Sprinkle over the icing sugar mixed with a spoonful of the reserved ground hazelnuts.

Notes

The plums should be ripe but firm. Very soft ones release juice and can make the base soggy. If they are very juicy, leave the quarters in a sieve for a few minutes before arranging them over the dough. A 26 cm tin leaves room for the pastry edge, while in a smaller one the tart will be taller and may brown faster. It is easy to rush the dough's resting time, but if you roll it out straight after kneading, it cracks more easily. For the meringue version, use only the yolks in the dough and beat the whites with the ground hazelnut and sugar mixture from the filling. Place the cutouts on top. The tart contains gluten, dairy, eggs and hazelnuts. Serve a slice with black tea. Once completely cool, cover it and keep it in the fridge for up to 3 days.