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

1. 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.
2. 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.
3. Preheat oven to 350°F (175°C). Butter and flour a 9-inch cake pan.
4. Roll half the dough into a circle and fit it into the bottom and sides of pan.
5. Mix plums with second additions of sugar, flour and walnuts; pour into pastry-lined pan.
6. 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.
7. Bake for 40 to 45 minutes, until crust is brown. Turn out of pan when cool and sprinkle with powdered sugar.
8. Serve with lightly sweetened whipped cream, if desired.

Makes 8 servings.