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Plum and Hazelnut Tart
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2-3 tablespoons ice water
- 1/2 cup ground hazelnuts
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 teaspoon vanilla extract
- 6-8 ripe plums, pitted and sliced
- 2 tablespoons apricot preserves
Instructions
- In a food processor, combine 1 1/4 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add 2 tablespoons of ice water and pulse until the dough comes together. If needed, add 1 more tablespoon of ice water. Do not overwork the dough. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together 1/2 cup of ground hazelnuts, 1/4 cup of sugar, melted 1/4 cup of butter, 1 egg, and 1/2 teaspoon of vanilla extract until well combined.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the bottom of the dough with a fork.
- Spread the hazelnut mixture evenly over the bottom of the tart shell. Arrange the sliced plums in a circular pattern on top of the hazelnut mixture.
- Bake the tart for 35-40 minutes, or until the crust is golden and the plums are tender.
- In a small saucepan, heat the apricot preserves over low heat until melted. Brush the melted preserves over the warm tart to glaze the plums.
- Allow the tart to cool before serving. Enjoy!
The Plum and Hazelnut Tart is a delightful dessert that originated in France. This delectable tart features a buttery, flaky crust filled with ripe plums and a rich hazelnut filling. The combination of sweet, juicy plums and the nutty flavor of hazelnuts creates a perfect balance of flavors and textures. Renowned French pastry chefs, such as Pierre Hermé and Christophe Michalak, have popularized this dessert in their patisseries, making it a sought-after treat for locals and tourists alike. The tart is often enjoyed in the picturesque regions of Provence and Alsace, where plums and hazelnuts are abundant. For the best version of this tart, sourcing fresh, ripe plums and high-quality hazelnuts is essential. The key lies in achieving the perfect balance between the sweetness of the plums and the nuttiness of the hazelnut filling. Additionally, some variations of the tart incorporate a hint of almond or vanilla to enhance the flavors. While the traditional recipe calls for a classic tart crust, some chefs have put a modern twist on the dish by using alternative methods, such as a gluten-free or almond flour crust. This allows individuals with dietary restrictions to savor the delightful flavors of the Plum and Hazelnut Tart. Today, this delectable dessert can be savored in fine French patisseries and bakeries around the world, with each chef adding their unique touch to the timeless recipe. Whether enjoyed in a quaint Parisian café or a bustling bakery in New York City, the Plum and Hazelnut Tart continues to captivate dessert enthusiasts with its irresistible blend of flavors.
70 min
8
320 calories
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