Crispy nut tart with plums

Ingredients for 1 servings:

• 150 g flour
• 125 g sugar
• 3 tbsp sugar
• 125 g hazelnuts, ground
• 1 egg(s) (size M)
• 125 g butter, cold, cut into pieces
• 3 tbsp water
• 600 g plum(s), fresh
• n. B. Icing sugar for dusting
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

a small but fine treat

Mix 150g of flour (I tried finely ground spelt flour; it tastes very good) and 125g of sugar with the ground nuts. Now add the egg, the pieces of butter, and if desired, 1 tbsp of cold water. Knead into a smooth dough, first using the dough hook of a mixer and then by hand. Wrap the dough in cling film and chill for 30 minutes. Wash, halve, and pit the plums, and set aside about 100g of plums. Cut the remaining plums into thin slices. Line a tart tin (approx. 28cm diameter) with baking paper and preheat the oven to 200°C (top/bottom heat: 175°C). Roll out the dough into a circle on a floured surface and line the tart tin with it. Arrange the plum slices in a fan-shaped circle on the dough base, leaving about 1.5cm free around the edges. Sprinkle the plums with 1 tablespoon of sugar, fold the pastry edge over the plums, and press down lightly. Bake the tart in the hot oven for 15-20 minutes. Purée the remaining plums with 2 tablespoons of sugar, bring to a boil with 2 tablespoons of water, and simmer slightly, stirring constantly. Remove the tart from the oven and spread the purée over the plums. Continue baking at the same temperature for about 10 minutes, then remove and let cool. Dust the tart with powdered sugar and serve cold or warm. Serve with a scoop of nut ice cream.