3: Put into a mixing bowl: 75 g flour, 100 g butter and 100 g caster sugar. Add the cooled toasted ground hazelnuts.
4: Mix with your hands...
5: ...until you have an evenly mixed dough.
6: Lay a sheet of cooking parchment on the worktop and transfer the dough onto it. Lay a second sheet of cooking parchment on top then press and roll out with a rolling pin until it fits the size of your oven-proof dish. Slide the whole thing onto a rolled-out pastrybaking sheet and put in the freezer for about 15 minutes.
7: Preheat the oven to 390°F (200°C). Peel 800 g apples and cut into small pieces.
8: Butter an oven-proof dish and spread half the apples in an even layer.
9: Spread 700 g plums on top after removing the stones.
10: Then add the remaining apple pieces.
11: Take the dough out of the freezer and remove the top paper.
12: Lay the dough on top of the filling, tucking in any spare around the edge.
13: Bake for about 45 minutes.
14: Serve warm or cold, whichever you prefer.
Remarks
The quantities of fruit are for guidance, so do adapt these to your taste. To give the crust a shine, glaze the top with egg or sprinkle a little caster sugar over before baking.