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Free-from Hazelnut, Plum & Cinnamon Tart (gluten-free)

by Lucinda Bruce-Gardyne from Genius Gluten-Free Cookbook

Gluten-free and missing pastry? Make this rustic gluten-free free-form Hazelnut, Plum & Cinnamon Tart to fulfill all your tart cravings.


This tart looks charmingly rustic and is robustly flavoured. A really good one for informal meals and fun to make with the children. Try replacing halved plums with sliced nectarines, apricots or apples. For a variation that is quick to make, use a 400 g pack of gluten-free ready-to-roll shortcrust or puff pastry in place of homemade hazelnut pastry.

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For the hazelnut pastry:
110g rice flour
55g cornflour
55g ground hazelnuts
1 tsp ground cinnamon
pinch of salt
110g cold butter or dairy-free hard margarine, cut into small pieces
70g caster sugar
1 egg, beaten
For the plum and cinnamon filling:
500g plums, stoned and quartered
2 tbsp soft light brown sugar
1 tsp ground cinnamon
1 Orange, zest
1 tbsp ground hazelnuts
1 egg, beaten
large pinch of demerera sugar

Essential kit

You will need a large, shallow roasting tin.


Preheat the oven to 190°C.

To make the pastry, stir the rice flour, cornflour, ground hazelnuts, cinnamon and salt together in a medium mixing bowl.

Rub the butter into the dry ingredients with your fingertips (or pulse in a processor) until the mixture resembles breadcrumbs. Stir in the sugar. Pour in the beaten egg and bring the pastry together, first with a table knife and then by lightly kneading the dough to a smooth pastry with your hands.

Between sheets of cling film, roll out the pastry into a circle approximately 25 cm wide and 3 mm thick, and transfer to a large shallow roasting tin.

Mix the plums, sugar, cinnamon, orange zest and ground hazelnuts together. Heap into the centre of the pastry, leaving a 5-cm border around the edge.

Draw the edge of the pastry circle up over the fruit, pleating and pinching the pastry to form a leak proof ‘bowl’ to hold the cooked plum juice.

Brush the pastry with beaten egg and sprinkle with the demerara sugar.

Bake the tart in the oven for 40 minutes, or until the tart is golden and crisp and the centre of the pastry base is cooked.

Using 2 fish slices, transfer the tart to a serving dish. To serve, slice into generous wedges and serve with vanilla ice cream.


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