Plum Tart with Hazelnuts
My first post on this blog! So excited! I hope to start with the right foot. The aim of Sweet Cannela is to publish the recipes I discover along the way and show the dishes prepared in a not so traditional Mexican kitchen.
So I’m ready to start! The first recipe is a delicious plum tart that I prepared for my mom’s birthday which was yesterday. I found in the supermarket some plums that looked very good; they also tasted great, very sweet. And as my mom prefers desserts with fruits and nuts, I chose this tart instead of the typical birthday cake. (You must meet the cravings of the birthday girl, right?)
It is really tasty and it smells delicious. The combination of fresh plums and the apricot marmalade leaves a delicious sour taste. I know that it’s not hazelnut season, but I had some hazelnuts around and decided to use them; I’m sure that replacing them with almonds will be just as good.
I begin this blog with a good recipe, not only because it tastes great (in just one sitting, three quarters of the tart were gone) but also because it is a dish you can share with the people you love!
- 125 gr butter, cold and coarsely chopped
- 235 gr all-purpose flour
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 4-6 Tablespoon ice water
- 10 large plums, halved and pitted
- 1/2 cup (60 gr) hazelnuts, toasted and finely chopped
- 125 gr sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 Tablespoons (45 gr) butter, room temperature
- 2 Tablespoon sugar
- 1/2 cup apricot marmalade
- 2 Tablespoon hazelnuts, toasted and chopped
- - In a food processor, place the butter, flour, salt, and sugar and process until well combined. The ideal texture is when the butter is the size of a pea. Add water very slowly, tablespoon by tablespoon. The pastry should just hold together when pinched.
- - Turn the pastry out onto a floured surface. Roll out the pastry to fit into a 23 cm (9 in) diameter tart pan. (To get a uniform thickness, remember to roll from the center of the pastry outwards.) Place the tart pan on the rolled out pastry, the pastry should be about 3 cm (1 in) larger than the pan. Put the pastry on top of your tart pan and gently press the pastry into the pan. Roll your rolling pin over the top of the pan to get rid of excess pastry. Cover and place it in the refrigerator for 4-5 hours or overnight.
- - Preheat the oven to 200°C (400° F).
- - Cut the plums in half and removed the pits. You can leave them like this or if you prefer you can cut each half into halves or thirds.
- - Take out the pastry from the refrigerator.
- - In a food processor, place the hazelnuts, sugar, cinnamon, ginger and butter and process to a paste. Turn the hazelnut paste out and press it on the tart shell, it must cover the entire pastry surface.
- - Place the plums forming concentric circles, cut side down, and overlapping slightly. Sprinkle the remaining 2 Tablespoons of sugar over the plums.
- - Bake the tart for 10 minutes. Lower oven temperature to 180°C (350°F) and bake for 40-50 more minutes, or until the crust is golden brown and the plums are bubbly.
- - Immediately after removing the tart from the oven, in a small saucepan melt the marmalade. With the help of a pastry brush, spread the melted marmalade on the tart carefully. Sprinkle the 2 Tablespoons of hazelnuts.
- Enjoy!
