Shortcrust Pastry Dough

You can use store-bought shortcrust pastry. Follow these instructions to make your own dough.

1. In a big bowl, stir together flour, salt and sugar.
2. Cut the cold butter into walnut-sized cubes and add half. Use a food processor and pulse a few times, until the bigger and smaller butter-pieces remain (smallest butter piece should be pea-sized). If using your hands, work quickly as your hands warm the butter. The butter should have different sizes remaining, so bigger pieces are okay!
3. Add the remaining butter cubes and knead/pulse a few times until the dough slowly comes together. Be sure to leave visible butter-pieces! Do not overknead.
4. Add 2 tbsp of cold water. If the dough doesn’t come together yet, add another half, and carefully knead. Do not add too much water as the dough shouldn’t be sticky.
5. Press the dough into a small disk, wrap tightly with plastic wrap and put it in the fridge.
6. After 1-2 hours, take out of the fridge and let sit on a floured counter for 15-20 minutes.
7. Preheat oven to 180°C (350°F).
8. Roll out until 3-4 mm thick, and carefully spread it out on the buttered and lightly floured fluted tart pan (24 cm diameter).
9. To get rid of any overhanging excess dough, make sure to press the side of the dough onto the sides/edges of your pan. Then use a rolling pin to “roll away” the overhang, or use a sharp knife and cut all around.
10. Use a fork to prick the whole base. This helps release any air whilst baking.
11. Scrunch up a sheet of baking paper and place it on top of the pricked pie dough. Pour pie-weights or rice, lentils, etc. onto the paper. This weighs the base down and helps additionally that no air bubbles form.
12. Bake for 15 minutes with weights, then take out of oven, and remove the paper and weights. Paint on the egg wash and bake another 10-15 minutes until golden. Let cool.

Hazelnut Frangipane

1. Whilst the pre-baked tart dough is cooling, make the hazelnut frangipane. Cream the butter and sugar in a small bowl.
2. Add the eggs in one at a time. Add the vanilla.
3. Pour in the ground hazelnuts and the flour, making sure to mix well. If you get a hold of some, add in a few drops of hazelnut extract.
4. Cover the bowl with plastic wrap and leave at room temperature for up to 2 hours, until ready to use. (If making the Frangipane the day before, place in the fridge. When ready to use, add 1-2 tbsp of hot water to liquefy a little bit).

Assembly

1. After the frangipane is made, wash all the plums, and cut in half to remove the pip. Either half again (so you have quarter pieces) or slice each half into 3 smaller slices (total 6 slices).
2. Pour the jam onto the tart base and spread out evenly.
3. Pour on the frangipane. If the frangipane is too thick, add in 1-2 tbsp of hot water. You shouldn’t have any leftover.
4. Place all the plum slices/quarters on top of the frangipane. Decorate however you like; I went for a beautiful spiral.
5. Bake 35-45 minutes at 180°C (350°F), until the frangipane is slightly jiggly.
6. Let cool at room temperature. Before serving, brush the plums with a little bit of plum jam to make them extra shiny.
7. If using a glass dish, leave the pie in the glass. If your tart tin has a removable bottom, remove the pie onto a nice serving plate.
8. Serve with some whipped cream! Enjoy.