Plum Hazelnut Tart

Based on a classic frangipane tart, this Plum Hazelnut Tart has a tender buttery shell, filled with a hazelnut frangipane, and is topped with plums.

What type of plums are best for baking?

I love baking with Italian plums also known as zwetschgen because they are small, not too sweet, and don’t release a ton of moisture. That being said I’ve tested this tart with a variety of plums and they all work. In order for the slices to hold together well, just be sure to cut larger plums into smaller slices.

Hazelnut flour versus Almond flour

This tart uses hazelnut flour mostly just because I like it and love the flavor with plums but almond flour is much more cost effective and easier to find. Both will work in this tart.

How do I prevent a soggy bottom on my tart?

This tart is great and has a wonderfully solid base without it being too thick. This tart won’t be soggy (at least not the day it is baked) because the shell is first partially baked by itself and then fully baked with the filling inside. The double baking keeps the tart from getting soggy.

Tart Pan alternatives?

Ideally for this recipe, you want to use a removable base tart pan. A standard tart pan is about 9″ or 10″ and this will give you the best looking tart. That being said, I believe you could also use a parchment lined springform pan – the edges will just be a bit more informal.

Additional Recipes to try:

• Chocolate Hazelnut Tart
• Sour Cherry Tart
• Puff Pastry Plum Tart

Tips for making a Frangipane Tart

• The tart shell is super simple and doesn’t require a mixer, the most important thing is that the butter is soft enough. I usually like it to be partially melted. This makes it easy to mix and press into the tart. If it is too melted and the mixture is too soft, put the bowl in the fridge for 5-10 minutes until it is easier to work with.
• Really any round metal pan will work for this tart but I wouldn’t recommend a ceramic or glass dish as it won’t bake the same way and will trap too much moisture.
• The butter will go from not brown to burnt quickly, so the moment it stops making a lot of bubbling popping sounds, watch and stir. Once you see golden brown bits take it off the heat immediately.
• To ensure a smooth filling, make sure the eggs are at room temperature. If the eggs are too cold they will cause the butter to clump.
• While any plums will work for this tart, I like to use italian plums because they have a wonderful flavor when baked and don’t release a lot of moisture. If using other plums just keep an eye on what the tart actually looks like. It should be just set not wobble anymore. If it is still wobbling bake it for another 5-10 minutes.
• Don’t stress if your pan is 8″ instead of 9″ or 10″ just put a baking sheet underneath on a lower rack in the oven in case some of the filling flows over.
• The moisture from the filling will start to seep into the crust the longer it is stored so it’s best to have this the day it is baked but it’s still delicious on following days! If baking for the next day I recommend leaving it uncovered at room temp on a parchment lined wire rack to keep the moisture from seeping into the crust.

Ingredients

• Butter: Unsalted butter is used for the crust and the filling but salted will work too. For the crust it should be very soft, almost melted and for the filling it can be any temperature because we will be browning it.
• Fine Sea Salt: I use fine sea salt when baking. You really want the salt in this recipe to enhance all of the flavors.
• Vanilla Extract: Vanilla extract is essential for the overall flavor of the crust and enhancing the flavors of the filling.
• Granulated White Sugar: White sugar is used for both the crust and the filling.
• All Purpose Flour: I used standard all purpose flour for the crust but whole wheat flour would work as well.
• Eggs: Two standard large eggs are used for the filling, just make sure they are at room temperature.
• Hazelnut Flour: This tart uses hazelnut flour but almond flour would also work and be delicious!
• Almond Extract: Almond extract enhances the nutty flavor of the filling and pairs well with the plums.
• Plums: Italian plums are my favorite for this but any plums will work. For larger plums cut into 1/4″ slice and lay them on their sides in the top of the tart.

How to make a Plum Hazelnut Tart

Make the crust

• Preheat the oven to 350º F and place a rack in the center of the oven.
• Cut the butter into 1″ cubes and add to a heat and medium microwave safe mixing bowl. Heat briefly in 15 second intervals until the butter has just started to melt but isn’t fully melted.
• Add the sugar, vanilla, and salt into the bowl with the butter and stir to combine.
• Pour in the all purpose flour and use a fork to cut the butter into the flour. Mix until just combined. If the mixture is too warm and squishy, simply put it in the fridge for a few minutes to allow the butter to firm up.
• Pour the crust into the tart pan. Press the crust into the sides of the pan and across the bottom with your fingers. Use your thumb or your pointer finger to really press it into the bottom corner so that you don’t get a super thick pastry corner.
• Place the tart in the freezer to chill for 15 minutes.
• Once chilled, bake the tart in the preheated oven for 15 minutes. Once partially baked remove the tart from the oven and place it on a wire rack to cool.
• Leave the oven on.

Hazelnut Filling

• Add the butter into a medium pot or pan and place over medium low heat. First the butter will melt, then it will start to bubble and pop, finally it will go silent and that’s when you need to watch it like a hawk. Stir and wait until you see little brown bits.
• Immediately remove it from the heat and pour it into a heat safe bowl. Set aside to cool until it is no longer melted but more of a spreadable consistency. To speed it up, place the bowl in an ice bath and stir regularly.
• Once cooled, pour in the sugar, almond and vanilla extract, and salt. Whisk to combine.
• Crack in one egg and whisk to combine. Add in the second egg and whisk again.
• Finally pour in the hazelnut (or almond) flour and whisk again.
• Set the filling aside while prepping the plums.

Assemble & bake

• Rinse, pit, and cut the plums into quarters. If the plums are bigger cut them into 1/4″ slices.
• Pour the filling into the cooled tart.
• Arrange the plums on the filling, starting in the center and fanning out. If using larger standard plums, lay the slices on their sides as they will collapse while baking.
• Bake for 25 minutes, then rotate the pan 180 degrees. Bake for another 15-20 minutes until the filling doesn’t wobble and the top is golden brown.
• Once baked, remove the pan from the oven and place on a wire rack to cool until it is room temperature.
• To remove it from the tart pan, place the pan on top of a small bowl or jar. Wiggle the pan edge away from the crust to carefully pop it off and let it come down from the tart.
• You may need to loosen the pan edge from the bottom with a dinner knife if there was any butter that leaked and hardened. Do this by running the knife in between the bottom of the pan and the edge piece (this is underneath the tart).
• Once the base is removed, slice the tart as desired and serve. Store leftovers in the fridge but if freshly baked, leave the tart out at room temperature until ready to serve it.
• Dust the top with powdered sugar just before serving.

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