makes six 4-inch tarts
- 255 g (2 cups + 2 Tbspn) AP flour
- 80 g (1/2 cup) hazelnuts
- 1/2 tspn Turkish coffee
- 1/4 tspn ground cardamom
- 1 tspn baking powder
- 1/4 tspn sea salt
- 2 sticks (1 lb) butter, at room temperature
- 2 egg yolks
- 150 g (3/4 cup) sugar
- zest of 1 orange
- 1/2 tspn hazelnut extract
- 1/2 tspn vanilla extract
- 1 Tbspn orange juice
- 4 – 6 small plums
- turbinado sugar
- Preheat oven to 180° C. Lightly grease the inside of six 4-inch tart molds. Set aside.
- In a food processor, combine the flour, hazelnuts, Turkish coffee grounds, ground cardamom, baking powder, and salt. Process until the hazelnut is finely ground.
- In the bowl of a stand mixer with the paddle attachment, cream the butter for 2 to 3 minutes, until light and fluffy.
- Meanwhile, rub the orange zest into the sugar with your fingertips. Slowly add the sugar into the butter, creaming thoroughly until well-incorporated and aerated. 5. Add the egg yolks one at a time, beating well after each addition. Then add the hazelnut and vanilla extracts and the orange juice. Beat well.
- Add the flour mixture to the butter mixture in two stages, beating until combined and until a smooth dough forms.
- Divide and press the dough into the prepared tart pans. Slice the plums and arrange the slices on top of the dough, pressing down lightly. Sprinkle with a healthy amount of turbinado sugar.
- Bake the tarts for 25 to 30 minutes, until the edges are golden brown. Remove from the oven and let cool on a wire rack for at least 20 minutes before unmolding from the tart tins.