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Plum and hazelnut tart

Neil Perry
Neil Perry

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Neil Perry's nutty plum tart.
Neil Perry's nutty plum tart.William Meppem

Early Autumn is the perfect time of year to celebrate sweet treats with a decadent, nutty plum tart.

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Ingredients

  • 1 sheet of store-bought sweet shortcrust pastry

  • 10 small blood plums, halved, stones removed

  • 30g unsalted butter, diced

  • 75g caster sugar

  • 40ml limoncello

  • 3 tbsp plum jam

  • 1/2 cup toasted hazelnuts, chopped

For the filling

  • 125g unsalted butter, softened

  • 1 cup icing sugar

  • 1 1/4 cups ground hazelnuts

  • 3 eggs

  • 1/4 cup plain flour

  •  

Method

  1. Step 1

    Butter and flour a 24cm loose-bottomed tart tin. Roll out pastry to 3mm thick. Cut out a circle allowing a 5cm border around the tin base. Gently ease pastry into the tin, carefully pushing in sides. Rest in refrigerator for 30 minutes.

  2. Step 2

    Preheat oven to 180°C.

  3. Step 3

    Lay plums in a roasting tray, cut side up. Place a piece of butter on top of each plum then sprinkle with the caster sugar.

  4. Step 4

    Mix limoncello with 1 1/2 tbsp water and drizzle over plums. Roast for 20 minutes, basting occasionally, until softened but not collapsing. Remove from oven and set aside to cool.

  5. Step 5

    Pour liquid from roasting plums into a small pan, then add the jam. Reduce over a low heat to create a glaze. Set aside.

  6. Step 6

    Take pastry from fridge. Trim excess pastry and prick base a few times with a fork to prevent blistering and rising. Line tart tin with foil, add raw rice and blind-bake for 20-25 minutes. Remove from oven, lift out foil and rice, then return to oven and bake for 5-10 minutes, until the base has dried out.

  7. Step 7

    For the filling, beat butter until light and creamy. Add sugar and mix until combined, then add ground hazelnuts and mix well. Add eggs, one at a time, mixing well after each addition. Gently fold in flour. Cover and refrigerate for 30 minutes.

  8. Step 8

    Reduce oven to 160°C. Fill the tart case with filling (it should be about 2/3 full) then arrange plum halves on top, cut side up, so they are touching but not overlapping. Bake for about 40 minutes, or until a knife inserted into the middle comes out clean, then remove from oven.

  9. Step 9

    Reheat plum glaze, then brush over tart. Scatter with the chopped toasted hazelnuts, slice and serve.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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