for 12 pieces

Pastry

150 g	light spelt flour
100 g	ground hazelnuts
80 g	butter, chilled
50 g	sugar
¼ tsp	salt

1

egg

Plums

400 g

plums

Crème

3 dl	milk
2	eggs
2 tbsp	sugar
1 ½ tbsp	Maizena cornflour
2 tsp	vanilla paste

To bake

2 tbsp

sugar

How it's done

Pastry

Mix the flour, hazelnuts, sugar and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead.

Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Roll out the pastry between two sheets of baking paper to approx. 28 cm in diameter, remove the upper sheet of baking paper, place the pastry in the tin with the lower sheet of baking paper. Press down well around the edges and prick the base firmly with a fork. Cover the pastry with baking paper once more, weigh down with dried pulses.

Blind bake

Bake the pastry for approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove. Remove the pulses and baking paper.

Plums

Cut the plums into wedges, arrange on the pastry base.

Crème

In a pan, whisk together the milk and all the other ingredients up to and including the vanilla paste, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins.

Pour the crème over the plums, smooth down.

To bake

Approx. 30 mins. in the lower half of the oven. Remove from the oven, leave to cool in the tin, chill for approx. 1 hr. Remove from the tin, sprinkle the sugar evenly over the tart just before serving, caramelize using a blowtorch.

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