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A rich walnut crust is
the perfect complement to the plum filling in this lattice-topped
tart.
Plum
Walnut Tart
- 6 tablespoons butter,
softened
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1/4 cup ground walnuts
1 teaspoon finely grated lemon peel
1/2 teaspoon ground cinnamon
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1 1/2 pounds plums, pitted and cut in sixths
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
2 tablespoons finely ground walnuts
1 tablespoon powdered sugar
- In a large mixing bowl,
cream butter. Add the first addition of sugar and mix until smooth.
Add egg, egg yolk, first addition of walnuts, lemon peel and
cinnamon; mix well.
- Sift together first addition
of flour and baking powder. Add to eggs and mix to form a smooth
dough. Refrigerate until firm, 1 to 2 hours.
- Preheat oven to 350°F
(175°C). Butter and flour a 9-inch cake pan.
- Roll half the dough into
a circle and fit it into the bottom and sides of pan.
- Mix plums with second
additions of sugar, flour and walnuts; pour into pastry-lined
pan.
- Roll out remaining dough
and cut into 1/2-inch wide strips. Arrange them over the top
of the tart to make a lattice top. Trim edges.
- Bake for 40 to 45 minutes,
until crust is brown. Turn out of pan when cool and sprinkle
with powdered sugar.
- Serve with lightly sweetened
whipped cream, if desired.
Makes 8 servings.
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