/ Recipe Tart with plums and hazelnuts

Tart Tartu with plums and hazelnuts

Ingredients:
  • Unsalted butter - 3/4 Cups (plus form oil)
  • Hazelnuts - 1/3 Glass
  • Flour - 1 1/2 cups
  • Sugar - 1/2 cup
  • Light or dark brown sugar - 1/3 cup
  • 1/2 teaspoon ground cinnamon
  • Salt - 1/2 teaspoonfuls
  • Plums - 450 Grams (filling)
  • Flour - 1 st. Spoon (filling)
  • Sugar - 1/4 cup (and 2 tablespoons) stuffing)
  • Big egg - 1 piece (stuffing)
  • Yolk - 1 Piece (stuffing)
  • Thick cream - 1/3 Glass (filling)
  • Milk - 1/4 Glass (filling)
  • Salt - 1/4 Teaspoons (filling)
  • Ground cinnamon - 1/4 teaspoons (filling)
  • Grated nutmeg - To taste (filling)
Instructions

1. Preheat the oven to 175 degrees. Lubricate the cake pan with oil, set aside. Put the hazelnuts on a baking tray. Bake until the aroma appears, from 10 to 15 minutes, then cool and peel. Put the nuts in the food processor and grind them. 2. Put the nuts in a bowl and add the flour, sugar, brown sugar, cinnamon and salt, mix. Butter and chop the butter. Add the butter and beat with a mixer at low speed, about 2-3 minutes, until the mixture looks like crumbs. 3. Put 3 cups of dough in prepared form, pressing to the surface and forming the edges at the edges by 3.5 cm up. The remaining dough (about 1 1/2 cups) is put aside. Bake the dough in the form for 15 to 20 minutes. Cool down. 4. Cut the plums in half and remove the bones. Cut the plums into 4 (if small) or 8 (if large) slices. 5. Put on top of the cooled dough. In a medium bowl, whip the flour, sugar, egg, egg yolk, cream, milk, cinnamon, salt and a few pinch of fresh nutmeg. Pour the resulting mass of plum, sprinkle with the remaining crumbs of dough. 6. Bake the tart in the oven until golden brown, from 45 to 50 minutes. Allow to cool for at least 25 minutes before cutting. Serve warm, at room temperature or fully cooled.

Servings: 8

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