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Thursday, December 20, 2012,1:59 AM by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • To make the pastry, put the flour and salt in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
  • Stir in the hazelnuts and sugar and enough water to bind the mixture together.
  • Knead lightly on a lightly greased floured surface, then roll out and use to line a greased 20.5 cm (8 inch) fluted flan dish or tin.
  • Bake blind at 200°C (400°F) mark 6 for 10-15 minutes, until set.
  • Arrange the fruit, cut side down, in the pastry case. Beat the eggs with the cream and a little sugar, if liked, and pour over the fruit.
  • Bake at 200°C (400°F) mark 6 for 30-40 minutes, until golden and puffy.
  • Serve warm.


  • 100 grams plain whole meal flour
  • Pinch of salt
  • 50 grams butter
  • 15 grams toasted hazelnuts, very finely chopped
  • 10 ml soft light brown sugar
  • 250 grams greengages or plums, halved and stoned
  • 1 egg
  • 150 ml fresh single cream
  • Castor sugar (optional)

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