Plum Tart
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
Prep
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.