Plums were on sale and I found them to be quite cute, to the point that I had to buy a lot of them. I wouldn’t want to see what happens if I were to walk into a pet store.
They looked great in my fruit bowl, but I realized I had to find a way to use them soon, or they wouldn’t be looking so nice. A plum tart was a great solution and Ina Garten had a great sounding recipe. I’m going to be honest and say I wasn’t in love when I tried it. Let the tart rest overnight, and eat it the next day with whipped cream. A great, great dessert.
The plums are tart and sandwiched between layers of nutty and hearty crust, creating something sweet. Anything that comes out of a tart pan just looks fancy, so making this for dessert might make you feel like you’re fine dining, at home.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 3/4 cup finely chopped walnuts
- 3/4 cup light brown sugar, lightly packed
- 8 tablespoons cold unsalted butter, diced
- 1 egg yolk
- 2 pounds firm, ripe plums, pitted and sliced lengthwise, quarters or sixths
Preheat the oven to 400 degrees. Stir the flours, walnuts and sugar in a large bowl. Cut in the butter and the egg yolk. Mix by hand (or you can use an electric mixer) until crumbly.
Press 1 3/4 to 2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2″ tart pan. Place the plums in, skin side down, in a spiral pattern (begin at the outside, end in the middle).
Sprinkle the remaining crumb mixture over the plums. Bake for 40 minutes, or until the topping is lightly browned. Let cool for 10 minutes on a wire rack. Transfer tart to a flat place or cake stand. You can eat it at room temperature but I recommend chilling it and serving with whipped cream.