Ingredients
Filling
- 12 plums, ripe and in season, halved and pitted
- Sprinkle of cinnamon
- 1 egg
- 1 egg yolk
- ½ sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- ½ cup milk
- 50 ml cream
- A portion of hazelnut pastry, a below
Pastry
- ½ cup hazelnut meal
- 2 cups plain flour
- 2 tbsp sugar
- Pinch salt
- 5 tbsp cold butter, cut into pieces
- 6 – 7 tbsp cold water, as necessary
Method
Preheat oven to 220°C. Place plums cut side down on a baking tray and roast for 10 to 15 minutes, turning over halfway through cooking and giving a light sprinkle of cinnamon. Remove from the oven and let cool. Reduce oven temperature to 190°C.
Combine hazelnut meal, flour, sugar and salt in food processor. Add butter and process until incorporated. Transfer to a large bowl and add water, one tablespoon at a time, mixing with a fork, until dough is crumbly and holds together when pressed. Cover and refrigerate for 20 minutes.
On a lightly floured surface, roll out pastry dough into a circle big enough for an 11” tart tin with a removable bottom. Lightly grease tart tin.
Gently press dough into the tart tin and up the sides. Arrange roasted plums, skin side down, in a single layer in the tart shell.
Whisk egg, egg yolk, sugar, cornflour, vanilla, milk and cream until smooth. Slowly pour custard over plums.
Bake in the oven for approximately 30 minutes, until custard has set. Let sit for 5 minutes before removing from tin and placing on a platter. Dust with icing sugar, and serve warm or cold.