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Plum-hazelnut Crumble Tart

Plum-hazelnut Crumble Tart

Brought to you by: Tate & Lyle Cane Sugars
    6 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

This is a quintessential English pudding, perfect for an autumnal Sunday lunch. Use English plums if you can, as their slightly tart flavour gives the best results and serve with custard, pouring cream or ice cream.
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  • 50g blanched hazlenuts
  • 110g unsalted butter, cubed
  • 175g plain flour , sifted
  • 100g demerara sugar, 50g for the crumble, 50g for the filling
  • 1 tsp baking powder
  • 1 heaped tsp ground cinnamon
  • 1 tbsp milk
  • 450g ripe red plums
  • 15g cornflour
  • 2 tbsp lemon juice
  • 1 dusting icing sugar

Recipe tips / Prepare ahead

You will need a 20cm diameter x 4.5cm deep non-stick fluted tart tin or cake tin with a removable base, lightly buttered.


Step 1

Preheat the oven to 180C/160 Fan/Gas 4.

Step 2

Place the hazelnuts in a small baking tin and roast on the middle shelf of the oven for 5 minutes until pale golden. Cool, then finely chop in a food processor and set aside.

Step 3

Increase the oven temperature to 190C/170 Fan/Gas 5.

Step 4

Combine the butter, flour, sugar, baking powder and cinnamon in a food processor and pulse until combined, then add the nuts and milk and whiz again until crumb-like. Using slightly more than half the crumble mixture, line the base and then take it to three-quarters of the way up the sides of the tin, pressing firmly into place.

Step 5

Halve the plums, discard the stones and cut into smallish pieces. Put the plums in a bowl, add the sugar, cornflour and lemon juice and mix well. Spoon into the tin and sprinkle over the remaining crumble mixture to cover. Place on the baking sheet and bake on the middle shelf of the oven for 45-50 minutes or until golden brown and bubbling. Leave to cool for about 30 minutes before removing from the tin to a plate, dust with icing sugar and serve.

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