Rustic Plum Tart

[Guest guest]

Rustic Plum Tart

Serves 10

 

Take advantage of another fruit in peak season:

Substitute unpeeled nectarines for the plums.

 

1/4 cup chopped walnuts

2 lbs. ripe plums

1/4 cup unbleached flour

1/2 cup sugar

3 Tbs. red currant jelly

Pastry crust

 

1 1/2 cups unbleached flour

 

2 Tbs. sugar

 

1/2 tsp. salt

 

1/3 cup walnut oil

 

3 to 6 Tbs. ice water

1.Preheat oven to 425°F. Lightly coat baking sheet

with cooking spray.

2.Make crust: In medium bowl, mix flour, sugar and

salt. Using fork, slowly stir oil into flour until

mixture is crumbly. Stir in enough ice water so dough

will hold together. Press dough into flattened disk.

3.Roll dough between sheets of wax paper into rough

circle, 14 to 15 inches in diameter and approximately

1/16 inch thick, patching where necessary. Remove top

sheet and invert dough onto prepared baking sheet.

Cover and refrigerate while preparing filling.

4.Spread nuts in pie pan and toast in oven until

lightly golden, about 5 minutes. Let cool.

5.Meanwhile, quarter plums, discarding pits. In food

processor, combine walnuts, flour and 1/4 cup sugar.

Process until finely ground.

6.Spread flour-nut mixture over pastry, leaving

11/2-inch border around edge. Arrange plums, resting

on their sides, in concentric circles, over nut

mixture. Sprinkle with remaining 1/4 cup sugar. Fold

pastry border over plums.

7.Bake 15 minutes. Reduce oven temperature to 375°F

and bake until crust is golden and juices are

bubbling, 30 to 40 minutes.

8.Using long spatula, loosen warm tart from baking

sheet and slide onto serving platter. Let cool.

9.Heat jelly in small saucepan over low heat until

melted, then brush sauce over plums before serving.

 

PER Serving: 275 CAL; 3 G PROT; 10 G TOTAL FAT (1 SAT.

FAT); 45 G CARB.; 0 MG CHOL; 109 MG SOD.; 3 G FIBER

 

 

 

 

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