Plum Hazelnut Pie Recipes

PLUM & HAZELNUT PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 375°. Toss plums with liqueur if desired. Mix sugar, flour and salt; add to plums and toss to coat. Transfer to crust., For topping, combine brown sugar, flour and hazelnuts; cut in butter until crumbly. Sprinkle over plum mixture., Bake until crust is golden brown and filling is bubbly, about 45-55 minutes. Cool on a wire rack.

PLUM PIE

Steps:

• In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.

PLUM PIE WITH CRUMBLE

Steps:

• For the pie: place flour on the work surface in a pile, make a well in the center. Add baking powder, sugar and egg to the well. Cut butter into small pieces and place around the well. Chop all ingredients with a knife until crumbly. Quickly knead until smooth dough forms. Wrap dough into plastic wrap and refrigerate for 2 hours.
• Rinse, halve and pit plums. Roll out dough on a floured work surface until slightly larger than pan size. Dust with flour and line buttered pan with dough, making 3 cm (approximately 1 1/4 inch) edge all around. Sprinkle with breadcrumbs and prick with a fork several times. Arrange plum halves on the dough. For the crumble: melt butter in a small saucepan. Combine flour with sugar, gradually add butter, stirring constantly. Process with your fingers until crumbly. Sprinkle over plums. Bake cake on the middle rack in preheated oven at 180°C (aproximately 350°F) for about 35-40 minutes. Remove from oven and cool. Serve.

PLUM HAZELNUT TORTE

Steps:

• Preheat oven to 350°F. Butter and flour a 9-inch springform pan.
• Quarter and pit plums. Coarsely chop half of plums and in a bowl toss with 2 tablespoons sugar. In another bowl combine remaining plums with 2 tablespoons sugar. On a baking sheet in middle of oven lightly toast hazelnuts until fragrant and insides are golden, 10 to 15 minutes. Cool nuts and grind fine in a food processor.
• In a bowl whisk together hazelnuts, flour, baking powder, salt, and allspice. In a bowl with an electric mixer beat butter and remaining 3/4 cup sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition, and beat in vanilla and flour mixture until batter is just combined.
• Drain chopped plums in a sieve, pressing on fruit, and pat dry with paper towels. Stir plums into batter and spread evenly in pan.
• Drain quartered plums in sieve, pressing on fruit, and arrange, skin sides up, over batter. Bake torte in middle of oven 1 hour and 20 minutes, or until golden brown and a tester comes out clean. Cool torte in pan on a rack 30 minutes. Remove side of pan and cool completely.

PLUM, GOAT CHEESE, AND HAZELNUT SALAD

Steps:

• Whisk together olive oil, vinegar, honey, thyme, salt, and pepper in a small bowl.
• Combine lettuce, plums, goat cheese, and hazelnuts in a large bowl. Add dressing and toss to combine.

RUSTIC GERMAN PLUM CUSTARD TART WITH STREUSEL & SHORTCRUST PASTRY

Steps:

• Set aside 1/2 cup of milk and bring the rest of the milk to the boil. If using real vanilla, scrape out the seeds and add the pod to the milk as well. While the milk is heatin, mix the cornstarch with 1/2 cup of the milk, adding the 3 tablespoons sugar and 1/4 teaspoon salt as well as vanilla bean paste or the seeds of 1 vanilla bean. Stir this slurry into the hot milk, bring to the boil whisking, and let bubble for about 2 minutes, stirring constantly, then remove from the stove. Stir in the creme fraiche and orange zest and let cool.
• Preheat the oven to 350 F / 175 C and grease a 9 pinch tart pan or springform pan with removable bottom. Wash and core the plums and cut in halves or quarters
• With a handheld mixer or in your standmixer, quickly mix the butter with the sugar, flour, cinnamon, a pinch of baking powder and 1/4 teaspoon salt to form a crumbly streusel dough. It should not come together but form streusels. That's totally fine!
• Dump 2/3 of the shortcrust dough in a 9 inch parchment-lined springform pan or a tart pan with removable bottom and press down to form a crust. Press dough up the sides as well. Spread the cooled custard on top, cover with the quartered or halved plums and sprinkle everything with the streusel topping.
• Bake the tart at 175 ° / 350 F for about 40 minutes. Cool on a wire rack! Let it cool down completely before slicing.