Honey Cinnamon Zwetschgen and Hazelnut Cream Tart

HoneyZwetschgenTart-0030 by Meeta K. Wolff

Prep Time: 30 minutes plus time for shortcrust pastry

Total Time: 60 minutes

Serves: 8


For the shortcrust pastry

  • 225g all-purpose flour
  • 100g butter, cold and diced
  • Pinch of salt
  • 1 tablespoon cinnamon

For the hazelnut cream

  • 170g hazelnuts, pulsed very finely
  • 50g brown sugar
  • 3 tablespoons butter, softened
  • 2 free-range eggs
  • 1 vanilla pod, scraped
  • 2 tablespoons all-purpose flour
  • Pinch fleur de sel

For the topping

  • 6-8 ripe zwetschgen or plums, sliced
  • 1 egg, beaten with a splash of water
  • 3 tablespoons butter, softened
  • 2 tablespoons honey, warmed


  1. For the shortcrust pastry, sieve the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  2. Sprinkle in the salt and cinnamon, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 30 minutes. Roll out pastry on a lightly floured surface to about 5mm thick. Line a 25cm diameter or a rectangular flat tart pan. Press the pastry in firmly and leave the excess hanging over the edge. Place pan in refrigerator and chill until the filling is prepared.
  3. Preheat oven to 160 degrees C.
  4. Make the hazelnut cream by pulsing the hazelnuts finely in a food processor. Add sugar, eggs, vanilla seeds, flour and and fleur de sel and continue to pulse until combined thoroughly. The consistency of the mixture should be thick like pudding. Refrigerate for 30 minutes. /li>
  5. Assemble the tart, by brushing the the base and the sides of the prepared tart pastry with the egg wash. Pour the pastry cream into the tart and smooth it out with a spatula.. Arrange the zwetschgen slices on top of the cream, tucking the thin edge under the thicker.
  6. Bake for 45 minutes or until the cream is golden and bubbly. Remove from the oven and brush the top and the border with the warm honey.

Notes: Serve the tart with some cream Chantilly or vanilla ice cream.

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