Caramelised Plum Free Form Pie

• 30g butter
• 1/2 cup brown sugar
• 10 firm plums, halved and stone removed
• Pastry
• 100g ground hazelnuts
• 1 cup (125g) plain flour
• 1/4 cup sugar
• 125g block PHILADELPHIA Cream Cheese, cut into cubes
• 60g unsalted butter, chilled and chopped
• 1 egg white, lightly beaten

1. Melt the butter and brown sugar in a frypan until smooth.
2. Add plums, cut side down and cook over low heat for 5 minutes or until soft.
3. Allow to cool.
4. Place the hazelnuts, flour, sugar, Philly* and butter in a food processor, then process until dough just comes together.
5. Knead lightly, and cover with plastic wrap.
6. Refrigerate until firm.
7. Roll pastry out into a 32cm circle.
8. Transfer to a lined baking tray.
9. Brush pastry lightly with eggwhite.
10. Arrange the plums, cut-side up over the pastry leaving a 5cm border, drizzle with remaining syrup.
11. Fold the pastry edge over the plums, pleating the excess pastry as you go.
12. Bake at 200C for 15-20 minutes or until pastry is golden and plum has warmed through.
13. Serve warm.

butter, brown sugar, firm plums, pastry, ground hazelnuts, flour, sugar, cream cheese, unsalted butter, egg

Taken from www.kraftrecipes.com/recipes/caramelised-plum-free-form-pie-103820.aspx (may not work)