Rustic Plum Tart

Recipe Ingredients

1/4 cup	36g / 1.3oz	Chopped walnuts
2 lbs	908g / 32oz	Ripe plums
1/4 cup	15g / 0.5oz	Unbleached flour
1/2 cup	99g / 3.5oz	Sugar
3 tablespoons	45ml	Red currant jelly
		Pastry Crust
1 1/2 cups	93g / 3.3oz	Unbleached flour
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/3 cup	78ml	Walnut oil
3 tablespoons	45ml	Ice water - (to 6)

Recipe Instructions

Preheat oven to 425 degrees. Lightly coat baking sheet with cooking spray.

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.

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.

Spread nuts in pie pan and toast in oven until lightly golden, about 5 minutes. Let cool.

Meanwhile, quarter plums, discarding pits. In food processor, combine walnuts, flour and 1/4 cup sugar. Process until finely ground.

Spread flour-nut mixture over pastry, leaving 1 1/2-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.

Bake 15 minutes. Reduce oven temperature to 375 degrees and bake until crust is golden and juices are bubbling, 30 to 40 minutes.

Using long spatula, loosen warm tart from baking sheet and slide onto serving platter. Let cool.

Heat jelly in small saucepan over low heat until melted, then brush sauce over plums before serving.

This recipe yields 10 servings.

Per Serving: 275 Cal; 3g Prot; 10g Total Fat (1 Sat. Fat); 45g Carb.; 0mg Chol; 109mg Sod.; 3g Fiber.

Source:
Vegetarian Times, July 2001

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