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Dried Plums and Walnut Caramel Tart recipe

A delicious tart recipe created by ChefJoanne Weir.

Recipe: Dried Plums and WalnutCaramel Tart

1 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into 1/2-inchpieces
1 large egg yolk
1 tablespoon cold water
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons whipping cream
1/2 cup plus 2 tablespoons granulated sugar
3 ounces pitted dried plums, chopped
1/2 cup chopped walnuts, toasted
1 ounce bittersweet chocolate, chopped

  • In medium bowl, combine flour, sugar andsalt. Cut butter into flour mixture until dough resembles coarsemeal. Add egg yolk, water and vanilla; mix just until dough iscombined. Form into 6-inch disk and wrap in plastic. Refrigerate30 minutes.
  • Preheat oven to 400°F (205°C).Press dough evenly onto bottom and 3/4-inch up sides of 8-inchsquare baking pan. Crimp edges; freeze 10 minutes.
  • Prick bottom of pastry several times withfork; line bottom with parchment paper. Place approximately 1cup of pie weights or dried beans evenly on parchment. Bake 10to 12 minutes or until top edges are golden brown. Remove parchmentpaper and weights (discard beans if using). Reduce heat to 375°F(190°C). Bake an additional 3 to 5 minutes or until pastryis no longer shiny. Cool on wire rack.
  • In medium saucepan, combine cream andsugar. Bring to a boil; reduce heat and simmer 3 to 5 minutesor until mixture is thickened. Remove from heat; stir in driedplums and walnuts. Let stand 15 minutes.
  • Pour filling into baked tart crust, evenlydistributing dried plums and walnuts. Bake 30 to 35 minutes oruntil top is browned and bubbly. Cool tart on wire rack 15 minutes.
  • Melt chocolate in top of double boiler.With a fork, using a back-and-forth motion, drizzle chocolateonto top of tart. When chocolate is set, cut into 16 squares.

    Makes 16 servings.

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  • Comments

    1 Comment


    This oh-so-elegant tart features dried plums and walnuts in a creamy caramel filling. A drizzle of bittersweet chocolate adds the crowning touch. Serve with a dollop of whipped cream and a cup of strong, hot coffee.

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