Plum Crumble Tart

*Plum Crumble Tart*
Makes 1 8-inch tart
Printable Recipe

A delicious plum tart with a hazelnut cookie type of crust and crumble topping. Fabulous served with a dollop of creme fraiche or Greek Yoghurt.

6 ounces plain flour (1 1/2 cup)
1 TBS cornflour
(cornstarch)
1/2 tsp baking powder
3 12 ounces unsalted butter (7 TBS)
1 1/2 ounces ground hazelnuts (1/3 cup)
1 1/2 ounces caster sugar (1/3 cup)
2 to 3 TBS milk

For the filling:
14 ounces ripe red plums
1 TBS cornflour (cornstarch)
3 TBS caster sugar
the finely grated rind of one small orange

To serve:
creme fraiche or Greek Yogurt

Preheat the oven to 180*C/350*F/ gas mark 4. Preheat a baking tray.

Whisk the flour, cornflour and baking powder together. Cut the butter into little bits and add. Rub this in with your fingertips until it resembles fine bread crumbs. Stir in the nuts and sugar. Stir in the milk 1 TBS at a time, until you have a soft dough Remove 1/4 of the dough and wrap in plastic wrap. Put into the refrigerator.

Tske the remainder of the dough and press it into the bottom and sides of an 8 inch tart tin with a removeable bottom.

Cut the plums in half and stone, then cut each half in half again. Place into a bowl and toss together with the cornflour, sugar and the orange rind. Pour into the prepared tart shell and spread out. Take the dough from the fridge and crumble it over top. Place the tart onto the prepared baking tray and bake in the preheated oven for 45 to 50 minutes until ightly browned and bubbling. Serve cut into wedges along with some creme fraiche or Greek Yogurt for dolloping.