This rustic-style tart has a rich walnutcrust which is topped with a walnut crumb mixture and quarteredplums, sprinkled with sugar, baked and then glazed with meltedraspberry jam.
Recipe: Rustic Plum-WalnutTart
1 1/2 cups all-purpose flour
Preheat oven to 425°F (220°C).
Combine first additions of flour and sugarwith salt in a medium bowl. Slowly stir in walnut oil, mixinguntil the mixture is crumbly. Stir in ice water, a tablespoonat a time, until dough holds together.
Press dough into a disk between doublesheets of plastic wrap. Roll into a 14-inch circle, remove topsheet of plastic wrap, and invert onto a large ungreased bakingsheet or pizza pan. Refrigerate for at least an hour, coveredwith the other sheet of plastic.
In a food processor, combine second additionsof flour and sugar with wheat germ (or oat bran) and walnuts.Process until smooth. Spread over chilled crust leaving a 1 1/2-inchborder. Arrange plums on their flat sides over walnut mixture.Sprinkle with third addition of sugar. Fold edges of crust overplums. Brush crust with milk and sprinkle with final additionof sugar.
Bake for 15 minutes, then reduce the heatto 375°F (190°C) and bake 30 to 40 minutes or until crustis golden.
Meanwhile, melt raspberry jam in a smallsaucepan over medium-low heat; let cool slightly, strain andset aside. Use a pastry brush to glaze warm tart with meltedjam.
2 tablespoons granulated sugar
1/2 teaspoon salt
1/3 cup walnut oil (see note)
6 tablespoons ice water
1/4 cup all-purpose flour
1/2 cup granulated sugar
3 tablespoons wheat germ or oat bran
1/4 cup chopped walnuts, toasted
2 pounds plums, seeded and quartered
1/4 cup granulated sugar
1 tablespoon milk
1 teaspoon granulated sugar
3 tablespoons raspberry jam
Makes 8 servings.
Note: Walnut oil can be found in most gourmetstores and in some large grocery stores.
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