A rich walnut crust is the perfect complementto the plum filling in this lattice-topped tart.
Recipe: Plum Walnut Tart
6 tablespoons butter, softened
In a large mixing bowl, cream butter.Add the first addition of sugar and mix until smooth. Add egg,egg yolk, first addition of walnuts, lemon peel and cinnamon;mix well.
Sift together first addition of flourand baking powder. Add to eggs and mix to form a smooth dough.Refrigerate until firm, 1 to 2 hours.
Preheat oven to 350°F (175°C).Butter and flour a 9-inch cake pan.
Roll half the dough into a circle andfit it into the bottom and sides of pan.
Mix plums with second additions of sugar,flour and walnuts; pour into pastry-lined pan.
Roll out remaining dough and cut into1/2-inch wide strips. Arrange them over the top of the tart tomake a lattice top. Trim edges.
Bake for 40 to 45 minutes, until crustis brown. Turn out of pan when cool and sprinkle with powderedsugar.
Serve with lightly sweetened whipped cream,if desired.
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1/4 cup ground walnuts
1 teaspoon finely grated lemon peel
1/2 teaspoon ground cinnamon
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1 1/2 pounds plums, pitted and cut in sixths
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
2 tablespoons finely ground walnuts
1 tablespoon powdered sugar
Makes 8 servings.
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