|LITTLE JACK HORNER'S PLUM TART|| |
: Mrs Butterfingers
An easy to make plum tart with a pressed in crust and a crumb topping.
- 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.
- 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.
It is the glorious season for plums. Dark, delicious, juicy plums. You can eat them standing over the kitchen sink. Juice running down your fingers. Heaven. But eat them now for their season is very brief. This is the time to whip up a no-fail plum tart. Mrs. Horner would have loved this easy recipe. The crust is pressed into the tart tin. Topped with halved plums. Covered with a crumb like topping and then in to the oven. You can serve it right out of the oven or at room temperature. And if there is any left after dinner it keeps very well. Something Jack would have liked very much.