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Plum and Hazelnut Tart with Vanilla Ice Cream
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup ground hazelnuts
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 egg yolk
- 2 tablespoons ice water
- 6-8 ripe plums, pitted and sliced
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 pint vanilla ice cream
Instructions
- In a food processor, combine 1 1/2 cups of flour, 1/2 cup ground hazelnuts, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Pulse to mix.
- Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Drizzle the mixture into the food processor while pulsing, just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess from the edges.
- In a large bowl, toss the sliced plums with 1/4 cup brown sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Arrange the plum slices in an overlapping pattern in the tart shell.
- Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden and the plums are tender.
- Allow the tart to cool for 10 minutes before slicing and serving with a scoop of vanilla ice cream on top.
- Enjoy this delightful plum and hazelnut tart with a scoop of creamy vanilla ice cream!
The Plum and Hazelnut Tart is a delightful dessert that combines the sweet and tangy flavors of plums with the nutty crunch of hazelnuts, all nestled in a buttery, flaky crust. This classic dessert has been enjoyed for centuries, with its origins tracing back to European pastry traditions. In France, renowned pastry chefs like Pierre Hermé and Gaston Lenôtre have put their own spin on this timeless treat, incorporating the finest plums from the Loire Valley and the rich, earthy flavors of hazelnuts from the Alsace region. The addition of a scoop of creamy vanilla ice cream adds a luxurious touch, balancing the tartness of the plums and the nuttiness of the hazelnuts with a luscious sweetness. Today, the best version of this dish can be found in upscale patisseries and fine dining restaurants that prioritize using fresh, seasonal ingredients. The key to a perfect Plum and Hazelnut Tart lies in the quality of the plums – they should be ripe yet firm, and the hazelnuts should be toasted to bring out their full flavor. As for the vanilla ice cream, opting for a high-quality, artisanal variety will elevate the dessert to new heights. For those looking to put a unique twist on this classic recipe, consider incorporating a drizzle of honey or a sprinkle of cinnamon to enhance the flavors even further. Whether enjoyed in a quaint Parisian café or homemade in your own kitchen, the Plum and Hazelnut Tart with a scoop of vanilla ice cream is a timeless indulgence that never fails to impress.
70 min
8
320 calories
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