Photo: Plum Tart Recipe
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
Directions
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.
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By CathyJo12
on April 07, 2013
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I am very, very disappointed with this recipe and normally I love Ina's food and use a number of her recipes. The crust was very dry and even adding an additional egg only made it clump up in some places and was bone dry in others. Also, there was way, way too much of the crumble/crust. I didn't use but 2/3rds of it and it was still so dry that you couldn't hardly eat it. The plums completely disappeared and I did take another writer's suggestion and added some sugar to them to make them a bit syrupy. A big waste of time and ingredients. I would put no stars put you have to pick at least one to post a review.
By j_10955383
Eugene, OR
on October 23, 2012
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Made this 3 times for 3 different groups to use up italian prune plums off the tree this year. Easy to make, everyone loved it. I added some cinnamon and clove to the last one, added flavor.
By carmella41
on October 21, 2012
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I loved it and served it with a dollop of whipped cream. Easy and used pecans instead of walnuts as that's all I had.
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