Hazelnut Plum Crumb Tart and Nuts Online Review

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I feel this month is quickly fading away but I am not complaining because it means fall will be here soon! It was particularly cool yesterday, enough for it to FEEL like fall and for me to want pumpkin cinnamon rolls and a pumpkin latte. YUM! Anyone with me on that?

On a sad note though, yesterday I found out some news about a friend’s daughter’s baby. She had planned to have her baby naturally but ended up having complications and was not able to get her baby immediately to breastfeed. Turns out, a week and a half later, that the baby has cystic fibrosis. I have been praying for this family ever since I heard there were complications but this brought it to a new level.

I had some time to not think about it because we had a tour of the hospital where I will be delivering. We arrived 1 minute late only to arrive JUST in time before the tour started. We were totally suprised that there were at least 10-12 couples there! Wow. Lots of people having babies indeed. :-) It was a very thorough one hour tour and I was happy to have taken it because I can be less anxious. The tour also reminded me how much I so do not like hospitals. Even though I work for one, mine does not feel like a hospital at all but I might be biased.

Time to start making lists of everything I want while at the hospital. 8 weeks left folks and I am starting to get a little more jittery.

We thought we had a good lunch yesterday so that dinner could hold off until we got home from the tour but BOY was I a nervous wreck. My blood sugar level dropped and I was shakey. Even though Ryan admitted he was really hungry as well, we were wondering what had happened especially since I popped in a few nuts and dried fruits as a snack.

Anxious. It seemed to be a reoccurring thought and feeling yesterday. You know how I found out? Ha, the Lord spoke to me in my devotional through Philippians 4:6 “Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God.” I was like “Me? Anxious? Nah….then I realized that my friend’s news about their baby made me be worried and anxious and perhaps the hospital tour and everything coming so close already brought me these feelings. I thank God for reassuring me.

Nuts online

On to some goodies! I recently was sent some delicious goodies from Nuts Online, and I have to say I really like their service and the qaulity of their products. I received a pound of unshelled hazelnuts, macadamia nuts, and dried Ranier cherries. I made scones using the cherries (which I have not posted) and a raw filling for a tart using the macadamia nuts. (anothe recipe not yet posted)

What I did use and I want to share with you is the recipe I made using the hazelnuts. It has been a LONG time since I have had to shell my own nuts but this was fun. I cracked the whole pound of hazelnuts, and then toasted them at 325 degrees Fahrenheit for 20 minutes and then removed them from oven and let them cool. I wanted to blanch them so that the outer layer of the hazelnut will be removed. It was a fun process but the company also sells blanched hazelnuts and shelled hazelnuts as well.


Anyway, I ran across Smitten Kitchen’s recipe for her Hazelnut Plum Crumb Tart and KNEW immediately I had to make it. Plums are delicious on their own but since I have been feeling a little nostalgic on everything French, I knew this tart would be fun to make.

I veganized the version of the recipe taking out the dairy products and eggs and replaced them with So Delicious coconut milk and creamer and flax seed meal.The tart crust was made with Earth Balance margarine instead of butter. All in all the tart came out SO WELL! We ate our slices last night as we watched Julie and Julia! How great is that?

Make this tart because you will not be sorry. It is so gourmet and fresh, your dinner party or family will love it!


Hazelnut Plum Crumb Tart
adapted from Smitten Kitchen
serves 6 to 8 slices
Crust and crumbs3/4 cup Earth Balance margarine (1 1/2 sticks), chilled, cut into small pieces
1/3 cup hazelnuts, shelled and blanched
1 1/2 cups all-purpose flour
1/2 cup granulated or
vegan sugar
1/3 cup packed light or dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1 pound ripe but firm plums (about 4 standard black ones and 4 red plums)
1 tablespoon (8 grams) all-purpose flour
1/4 cup plus 2 tablespoons (6 tablespoons) granulated or vegan sugar
2 flax “eggs” (2 Tbsp flax seed meal + 6 Tbsp water)
1/3 cup So Delicious hazelnut creamer
1/4 cup So Delicious coconut milk
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
Grated nutmeg, optional
Preheat you oven to 350 degrees. Spray a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 to 15 minutes, then let cool enough to remove the skins.  (That is if you are using raw hazelnuts with skins. Do not toast if using already blanched hazelnuts)Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
In the same food processor, add 1 1/2 cups flour, 1/2 cup granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and process until crumbs begin to stick together, about 2 to 3 minutes. Remove 1 1/2 cups of the mix and set aside. This will be your topping.
Tart preparation

The rest of the mix needs to be pressed into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form crust; Use a heavy measuring cup to help press the crumbs neatly down and up the side, forming a nice inner corner.Transfer crust to the oven; bake until it appears to be set, 15 to 20 minutes. Set aside to cool for 10 minutes (the fridge will expedite this for you).
Slice plums in half, and remove pits. Slice larger plums into eighths and arrange in cooled crust. In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. In a small bowl, prepare the flax “eggs” and set aside for 3 minutes in order for it to thicken. Add in the coconut milk and creamer, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and a few gratings of fresh nutmeg. Pour liquid over fruit; sprinkle with reserved crumb mixture.
Tart preparation-1

Transfer tart to the oven; bake until tart has set and is slightly golden, 45 to 50 minutes. Let rest at least 25 minutes before cutting if serving warm. You can serve this warm or at room temperature but we much preferred it fully chilled.

This has been added to Slighty Indulgent Tuesdays!

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  • http://www.blogger.com/profile/04695690277037332534 Kirsten

    O my that looks good!
    List for the hospital….I have learned, pj’s, toothbrush,housecoat, and a couple sleepers for the baby.
    Back pack! It is all you will need :p

  • http://www.blogger.com/profile/04695690277037332534 Kirsten

    Oh yeah and a couple pairs if fuzzy socks!

  • http://www.blogger.com/profile/12233936866098743933 The Procrastobaker

    My gosh you were quick off the mark with this one! i too saw SK’s post and theres not many recipes that i literally think WHEN rather than ‘if’ it was going to be made a reality. Gorgeouusss looking version you have made, just as good as the original, and has confirmed my thoughts that i simply must make this tart!

  • http://www.blogger.com/profile/10953934856050968428 Vegiegail

    More evidence that you are a culinary diva! Thank you for veganizing this recipe with my favorite coconut milk products. I cannot wait to try it! (Although I doubt mine will be nearly as gorgeous as yours!)

  • http://www.blogger.com/profile/03266656770558847026 Ann

    I’m glad you saw the hospital and I imagine it’s only natural to be a little nervous. I’m sorry to hear about your friend. Your tart is just lovely….

  • http://www.blogger.com/profile/13198075584318085618 Caitlin

    wow- this tart looks delicious!!

  • http://www.familyfreshcooking.com/ marla

    Girl, you and I are both on fall inspired tarts today. Yours looks wonderful!

  • http://veggiegrettie.com/ veggiegrettie.com

    This looks so yum! The fresh fruit and tart mixture is one of my favorites.