Preheat oven to 220ºC/Fan 210ºC/Gas7.
Line the base of a 30cm diameter flan tin with baking paper before gently laying over and pressing in the rolled puff pastry. Lightly pierce the pastry several times with a fork.
Mix the hazelnuts and cinnamon together and evenly scatter over the pastry. Arrange the plums with the cut surface up, overlapping each other slightly.
Mix the cream, egg, egg yolk, custard powder, sugar and vanilla in a bowl and spoon over the plums.
Bake on the lower shelf of the oven for 50 minutes.
Take the sponge out of the oven and leave to cool for 5 minutes before carefully removing from the tin.
Enjoy warm or fully cooled.
Serve with chantilly cream or vanilla ice cream.
Chef’s tip: Instead of the Plum Halves, this recipe also works well with Apple Slices, Apricot Halves, Sweet Dark Cherries, or Wild Blueberries
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The very finest orchard fruits & wild berries£14.00
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