Plum and hazelnut tart with streusel

Serves 6-8 Desserts and puddings




  • 7g easy blend dried yeast
  • 250g strong bread flour
  • 4tbsp vanilla sugar
  • 125ml full-fat milk
  • 30g butter

For the hazelnut filling

  • 50g butter, softened
  • 25g caster sugar
  • 2 eggs
  • 100g toasted hazelnuts, ground
  • 25g plain flour

For the plum and streusel topping

  • 400g greengages
  • 150-200g damsons or small red plums
  • 25g plain flour
  • 10g chilled butter
  • 2tbsp caster sugar
  • 25g hazelnuts, ground


  • 23cm x 33cm Swiss roll tin


Put the yeast and flour, along with the vanilla sugar, in a large bowl and add a pinch of salt. Put the milk and butter in a small saucepan and heat gently until the butter begins to melt. Take off the heat and swirl the pan until the butter melts completely. Make a well in the flour mixture and pour in the liquid and stir until the dough comes together and leaves the bowl clean. Tip onto a surface and knead until smooth and elastic: there should be no need for flour. Oil the bowl a little and put in the ball of dough, cover with cling film and leave to rise in a warmish place for about 1½ hours, or until roughly doubled in size.

Meanwhile, make the filling. Cream the butter and sugar together and mix in the eggs one at a time. Mix the ground hazelnuts and the flour together and add to the butter mixture to make a smooth paste.

Preheat the oven to 180°C/350°C/Gas 4. Grease the Swiss roll tin with butter. Knead the risen dough lightly and roll out to fit the tin. Lift into the tin and press into the corners. Spread the hazelnut topping over the dough.

Halve and stone the greengages and leave the damsons whole (warn your guests that there are stones present). Lay the greengages cut side down on top. Scatter over the damsons, and sprinkle with a little caster sugar.

To make the streusel, put the flour in a bowl and rub in the butter to create a crumb texture. Add the sugar and the ground hazelnuts. Scatter the mixture over the tart and bake for 35 minutes, until risen and golden. Serve warm or cold, cut into squares.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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