I have been dying to try something from my new baking recipe book - Short and Sweet by Dan Lepard, a chef who often writes for the Guardian and is an award winning baker. The book itself is divided into different sections and offers loads of troubleshooting advice for the amateur baker making everything seem like a doddle.
I went for something suitably wintery to follow our Sunday lunch - A Cobnut and Plum Tart. It is basically a really tasty crumble but you layer crumble at the bottom as well as the top. I couldn't find cobnuts but the recipe recommends hazelnuts as a substitute.
The flavour combination was great and the brown sugar added depth to the crumble and the milk stopped it being dry, the hazelnuts added a lovely crunchy texture - I will definitely make it again.
Hazelnut and Plum Tart
Serves 6
Ingredients:
For the crumble:
175g plain flour
100g soft unsalted butter
50g hazelnuts (or cobnuts), toasted and finely chopped
50g dark soft brown sugar
1 tbsp milk
½ tsp baking powder
For the filling:
300g ripe soft red plums, pitted and cut into small pieces
1 tbsp cornflour
50g dark soft brown sugar
Zest of ½ lemon
Method:
1. Preheat the oven to 180C/360F/gas mark 5½.
2. Rub the dry ingredients and butter together quickly with nimble fingers before mixing in the milk and nuts.
3. Divide the mixture in half and place one portion, covered, in the fridge. Press the remaining portion into the base and sides of a lightly greased 20cm tart tin (with a removable base).
4. In a bowl, stir together all the filling ingredients, then spread over the pastry.
5. Finally, crumble the remaining pastry over the fruit and bake for 50 minutes, or until the fruit is bubbling and the top lightly browned. Remove from the oven and leave to cool before slicing. I served mine warm with cream or custard.
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