Ingredients Jump to Instructions ↓

  1. 1/3 cup chopped walnuts, or pecans

  2. 2 pounds plums, such as Santa Rosa or Queen Ann (12-16 plums)

  3. 1/4 cup all-purpose flour

  4. 1/2 cup sugar, divided, plus

  5. 1 teaspoon for sprinkling

  6. 1 tablespoon milk

  7. 3 tablespoons plum jam, or red currant jelly

Instructions Jump to Ingredients ↑

  1. Prepare Essential EatingWell Pie Pastry; refrigerate as directed. Position oven rack at the lowest level; preheat to 425°F. Coat a baking sheet with cooking spray. On a lightly floured surface, roll the dough into a rough circle, about 14 inches in diameter and slightly less than 1/4 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. Spread nuts in a small baking dish and bake until fragrant, about 5 minutes. Let cool. Meanwhile, quarter plums, discarding pits. Place flour, 1/4 cup sugar and the toasted nuts in a food processor or blender; process until the nuts are finely ground. Spread the nut mixture over the crust, leaving a 1 1/2-inch border around the edge. Arrange plums on their sides in concentric circles over the nut mixture. Sprinkle with the remaining 1/4 cup sugar. Fold the crust border over the plums, pleating as necessary. Brush milk over the rim and sprinkle with 1 teaspoon sugar. Bake 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.


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