This is the perfect autumn dessert - simple to make, not too sweet, slightly crunchy with walnuts and fragrant with cinnamon. The ripe, juicy plum slices retain their shape after baking but melt into a warm softness in your mouth. A delicious way to enjoy the season's bounty.
Plum Tart
adapted from The Barefoot Contessa Parties!
2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold butter (1 1/2 sticks), diced
1 egg yolk
2 teaspoons ground cinnamon
2 pounds firm, ripe plums, pitted and quartered lengthwise
adapted from The Barefoot Contessa Parties!
2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold butter (1 1/2 sticks), diced
1 egg yolk
2 teaspoons ground cinnamon
2 pounds firm, ripe plums, pitted and quartered lengthwise
Preheat the oven to 400 degrees F.
Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix with a pastry blender until crumbly. Mix in the cinnamon.
Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch tart pan.
Arrange the plums in the pan, skin side down, to form a flower pattern. Begin around the rim of the pan and work your way inwards.
Sprinkle the rest of the crumb mixture evenly over the plums.
Bake the tart for 40 to 50 minutes, or until it's lightly browned on top and bubbling with plum juices.
Remove from the oven and cool for 10 minutes. Serve warm or at room temperature.
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