Plum and Hazelnut Tart Recipe with Meadowsweet Ice Cream
This stunning plum tart recipe celebrates the British stone fruits in all their glory. Layers of damson jam, hazelnut frangipane and Frangelico-brushed slices of plum are encased in a brown sugar...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 200g of plain flour, plus extra for dusting
- 100g of butter, diced, plus extra for greasing the tart tin
- 40g of Demerara sugar
- 1 egg, beaten
- 100g of caster sugar
- 100g of butter, softened
- 100g of hazelnuts, ground
- 25g of plain flour
- 1 egg
- 100g of damsons
- 10g of caster sugar
- 25ml of Frangelico
- 25g of caster sugar
- 200ml of whole milk
- 65g of double cream
- 54g of egg yolk
- 47g of meadowsweet syrup
- 10g of ProCrema
- 10g of lemon juice
- 3 plums, thinly sliced (a mixture of mirabelles, greengages and red plums)
- icing sugar, for dusting
- 1 cobnut, or hazelnut
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