LITTLE JACK HORNER'S PLUM TART | Print |
: baking
Cuisine: dessert
: Mrs Butterfingers
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: 6
An easy to make plum tart with a pressed in crust and a crumb topping.
Ingredients
- 2 cups all purpose flour
- ½ tsp fine sea salt
- ¾ cups finely chopped walnuts
- ¾ cups light brown sugar lightly packed
- 12 tablespoons (6 oz) small diced cold unsalted butter
- 1 large egg yolk
- 2 pounds firm, ripe Italian prune plumbs, pitted and cut in half length wise. Large plumbs - quarter.
Instructions
- Preheat oven 400F
- Cut plums in half length wise. If they are on the large size quarter them
- Whisk flour, walnuts, sugar in large bowl
- Work the butter in to the flour mixture with a pastry blender or use your finger tips.
- Add the egg to the center of the flour mixture and using a fork work into the mixture until it is crumbly.
- Set aside 1½ cups of this mixture for t inch tart tin with a removable bottom or a spring form pan.
- Arrange plums kin side down beginning at the outside and work your way in.
- Sprinkle the set aside crumbs evenly over the plums
- Place the tart on a larger pan or cookie sheet to catch any over spills
- Bake until golden brown and the fruit is bubbling. About 40 to 40 minutes. Watch carefully that your lovely tart doesn't burn.
- Let your tart set for 10 or 15 minutes before serving. This plum tart equally delicious served room temperature.
