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Rustic Plum-Walnut Tart
EatingWell Test Kitchen
“There is nothing like the sight of late-summer fruit piled high at the farmstand to inspire one to bake. For this French free-form tart, known as a galette, the plums are arranged over a layer of ground walnuts, sugar and flour, which absorbs the delicious plummy juices and helps keep the pastry crust crisp. Serve with Vanilla Cream or reduced-fat vanilla ice cream.”
Essential EatingWell Pie Pastry, (recipe follows)
⅓ cup chopped walnuts, or pecans
2 pounds plums, such as Santa Rosa or Queen Ann (12-16 plums)
¼ cup all-purpose flour
½ cup sugar, divided, plus 1 teaspoon for sprinkling
1 tablespoon milk
3 tablespoons plum jam, or red currant jelly
1Prepare Essential EatingWell Pie Pastry; refrigerate as directed.
2Position oven rack at the lowest level; preheat to 425°F. Coat a baking sheet with cooking spray.
3On a lightly floured surface, roll the dough into a rough circle, about 14 inches in diameter and slightly less than ¼ inch thick. Drape the dough over the rolling pin and transfer it to the prepared baking sheet. Cover and refrigerate while you prepare the filling.
4Spread nuts in a small baking dish and bake until fragrant, about 5 minutes. Let cool.
5Meanwhile, quarter plums, discarding pits. Place flour, ¼ cup sugar and the toasted nuts in a food processor or blender; process until the nuts are finely ground.
6Spread the nut mixture over the crust, leaving a 1½-inch border around the edge. Arrange plums on their sides in concentric circles over the nut mixture. Sprinkle with the remaining ¼ cup sugar. Fold the crust border over the plums, pleating as necessary. Brush milk over the rim and sprinkle with 1 teaspoon sugar.
7Bake the tart for 15 minutes, reduce heat to 375°F and bake for 30 to 40 minutes longer, or until the crust is golden and the juices are bubbling. With a long metal spatula, slide the tart onto a serving platter and let cool. Before serving, heat jam (or jelly) over low heat until melted, then brush over the plums.