Sophisticated Plum & Balsamico Hazelnut Crumble Tart

Sophisticated Plum & Balsamico Hazelnut Crumble Tart

Sometimes, it feels like I have no inspiration what so ever. Then it suddenly happens; sudden inspiration hits you like a hard slap in the face. Not too long ago, I had an alarmingly large amount of plums from our garden, that were in desperate need of being used. In my desperation, I started googling for recipes. Two things played a vital role in the making of this recipe: I had made this beautiful red currant and coconut tart (the recipe is in making) only a couple of days earlier, and I found out that plums are beautifully paired with balsamic vinegar and hazelnuts. Et voilà! This is the result!

If you want to make the tart real fancy, you can add some ground black pepper to the filling, to add even more complexity. Let me tell you, when a recipe makes me go: “MmmmMMMM!!”, then it’s truly good. This recipe has a nutty and perfectly crispy crust filled with a fruity, fresh, baked filling, absolutely heavenly.

Enough ranting, enjoy!!

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Sophisticated Plum & Balsamico Hazelnut Crumble Tart

Sweet softly baked plums combined with balsamico and a crispy hazelnut crust.




  • 4 tbsp hazelnut (or other nut) flour
  • 4 tbsp oat flour
  • 1/4 tsp baking soda
  • 1/4 tsp vanilla bean powder
  • A pinch of salt
  • 1 tbsp nut butter
  • 1 tbsp liquid sweetener


  • 80g / 5 small plums depitted, sliced into wedges
  • 1 tbsp sweetener of choice
  • 1 tsp potato starch
  • 1/21 tbsp crema di balsamico

Crumble topping

  • 3 tbsp of shredded chopped hazelnuts, rolled oats or such
  • 1/2 tbsp liquid sweetener
  • 1/2 tbsp nut butter
  • 1/4 tsp vanilla bean powder
  • A pinch of salt


  1. Start with preheating the oven to 175ºC / 350ºF and grease a tart pan.
  2.  In a small bowl mix all the ingredients for the bottom until it becomes a crumbly dough kind of texture. Transfer to the tart pan. Using your hands, flatten out the dough and make sure the crust is evenly thick. Pierce with a fork and bake for 8-10 minutes until golden. Take out and let cool.
  3. While the crust is in the oven simply mix all the ingredients for the filling and crumble topping together in two separate bowls.
  4. Once the crust has slightly cooled down, fill it with the filling and top with the crumble. Bake for 10-15 minutes until the crumble on top is golden.


I made a very small, mini tart, and I only used a tart pan with a 10 cm / 4 inch diameter. If you’d like a bigger tart simply multiply the recipe one or two times.


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