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- 225g all-purpose flour
- 100g butter, cold and diced
- Pinch of salt
- 1 tablespoon cinnamon
- For the hazelnut cream 170g hazelnuts, pulsed very finely
- 50g brown sugar
- 3 tablespoons butter, softened
- 2 free-range eggs
- 1 vanilla pod, scraped
- 2 tablespoons all-purpose flour
- Pinch fleur de sel
- For the topping 6-8 ripe zwetschgen or plums, sliced
- 1 egg, beaten with a splash of water
- 3 tablespoons butter, softened
- 2 tablespoons honey, warmed
View Full Recipe at What's for Lunch Honey
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