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1
Sift the flour into a mixing bowl.
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2
Add the butter in pieces and rub in gently using only the fingertips.
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3
Sprinkle over 2 TBS of cold water and stir to moisten the mix.
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4
With floured fingers, draw the ingredients together to form a dough.
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5
Turn the dough out onto a floured work wurface and knead gently for a moment.
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6
Cover and chill the dough for 30 minutes.
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7
Toast the skinned hazelnuts, then whiz in a blender to make fine crumbs.
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8
Cut the plums in half, along the natural line, and twist the halves in opposite directions to separate.
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9
Remove the stones and slice the plums into a mixing bowl.
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10
Combine the sugar, cornflour and a seasoning of nutmeg.
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11
Sprinkle over the fruits and toss to mix.
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12
Roll the pastry to a circle large enough to line a 9 inch butter pie plate with 2 inch to spare all around.
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13
Trim the pastry if uneven.
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14
Transfer the pastry to the pie plate, allowing the excess to overhang the edge.
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15
Spread the ground hazelnuts over the tart base, the nuts will absorb the excess fruit juices and keep the base crust dry.
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16
Pile on the plums with flakes of butter and spread out evenly.
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17
Fold the pastry edges inwards around the rim, leaving the centre of the tart exposed.
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18
Heat oven to 400*F.
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19
Brush the pastry with milk, sprinkle with sugar.
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20
Set the tart in the heated oven and bake for 40 to 45 minutes.
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21
Cool slightly, then dust with icing sugar and serve warm with cream or ice cream if desired.
