Hazelnut, plum and cinnamon tart

This hazelnut, plum and cinnamon tart not only looks charmingly rustic, it’s full of delicious flavours that make for a truly decadent pudding. If you want to shake it up, you could try replacing the halved plums with sliced nectarines, apricots or apples. 

Hazelnut, plum and cinnamon tart

Hazelnut, plum and cinnamon tart

By Lucinda Bruce-Gardyne  (www.geniusglutenfree.com)


Serves 6-8 | Prep 30 mins | Cook 40 mins | Calories 311 (per serving)


For the hazelnut pastry:

  • 110g (4oz) rice flour
  • 55g (2oz) cornflour
  • 55g (2oz) ground hazelnuts
  • 1 tsp ground cinnamon
  • A pinch of salt
  • 110g (4oz) cold butter or dairy-free hard margarine, cut into small pieces
  • 70g (2¾oz) caster sugar
  • 1 free-range egg, beaten

For the plum and cinnamon filling:

  • 500g (1lb 1oz) plums, stoned, quartered
  • 2 tbsp soft light brown sugar
  • 1 tsp ground cinnamon
  • grated zest of 1 orange
  • 1 tbsp ground hazelnuts
  • 1 free-range egg, beaten
  • A large pinch of Demerara sugar
  1. Preheat the oven to 190°C/Gas Mark 5.
  2. For the pastry, stir the rice flour, cornflour, ground hazelnuts, cinnamon and salt together in a mixing bowl.
  3. Rub the butter into the dry ingredients with your fingertips (or pulse in a processor) until the mixture resembles breadcrumbs. Stir in the sugar. Pour in the beaten egg and bring the pastry together, first with a table knife and then by lightly kneading the dough to a smooth pastry with your hands.
  4. Between sheets of clingfilm, roll out the pastry into a circle approximately 25cm (9½in) wide and 3mm (¼in) thick, then transfer to a large shallow roasting tin.
  5. Mix the plums, sugar, cinnamon, orange zest and ground hazelnuts together. Heap into the centre of the pastry, leaving a 5cm (2in) border around the edge.
  6. Draw the edge of the pastry circle up over the fruit, pleating and pinching the pastry to form a leak proof ‘bowl’ to hold the cooked plum juice.
  7. Brush the pastry with beaten egg and sprinkle with the Demerara sugar.
  8. Bake the tart in the oven for 40 minutes, or until the tart is golden and crisp and the centre of the pastry base is cooked.
  9. Using two fish slices, transfer the tart to a serving dish. To serve, slice into generous wedges and serve with vanilla ice cream.

51btjtOX+7LThis recipe is taken from The Genius Gluten Free Cookbook by Lucinda Bruce-Gardyne,  photography by Joff Lee, published by Vermilion.
(RRP £14.99)