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Honey Cinnamon Zwetschgen and Hazelnut Cream Tart Recipe

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Honey Cinnamon Zwetschgen and Hazelnut Cream Tart
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Ingredients

  • 225g all-purpose flour
  • 100g butter, cold and diced
  • Pinch of salt
  • 1 tablespoon cinnamon
  • For the hazelnut cream 170g hazelnuts, pulsed very finely
  • 50g brown sugar
  • 3 tablespoons butter, softened
  • 2 free-range eggs
  • 1 vanilla pod, scraped
  • 2 tablespoons all-purpose flour
  • Pinch fleur de sel
  • For the topping 6-8 ripe zwetschgen or plums, sliced
  • 1 egg, beaten with a splash of water
  • 3 tablespoons butter, softened
  • 2 tablespoons honey, warmed

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