Ingredients

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Instructions

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, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch
springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower
pattern; begin at the outside and work your way in.

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 and the plum juices are bubbling. Remove from the
oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate.
Serve warm or at room temperature.