Rustic Plum Walnut Tart
|Unbleached flour||1 Cup (16 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Vegetable oil/Walnut oil||2 Tablespoon|
|Ice water||4 Tablespoon|
|Chopped walnuts||2 Tablespoon|
|Whole grain nugget cereal/Low fat granola||4 Tablespoon|
|Sugar||17 Teaspoon (1/3 Cup Plus 1 Teaspoon)|
|Unbleached flour||2 Tablespoon|
|Skim milk||1 Tablespoon|
|Red currant jelly||2 Tablespoon|
To make the crust: In a medium bowl, stir together the flour, sugar, salt and cinnamon.
Using a fork, slowly stir in the vegetable or walnut oil until the flour mixture becomes crumbly.
Stir in enough ice water so that the dough holds together in a ball.
Press the dough into a flattened disk.
On a work surface, overlap two 14" X 24" pieces of plastic wrap, making a square about 24" X 24'.'
Place the dough in the center and cover with 2 more identical overlapping pieces of plastic wrap.
Roll the dough into a rough 12" circle about 1/8" thick, patching when necessary.
Remove the top plastic wrap and invert the dough onto a baking sheet.
Refrigerate, still covered, while preparing the filling.
To make the filling: Spread the walnuts on a pie plate and bake at 400° for 5 minutes, or until fragrant.
Quarter the plums, discarding the pits.
Place the cereal or granola, 1/3 cup of the sugar, flour and walnuts in a blender or a food processor fitted with the steel blade; pulse until finely ground.
Remove the plastic wrap and spread the nut mixture over the pastry, leaving a 1 1/2" border around the edge.
Arrange the plums, resting on their sides, in concentric circles over the nut mixture.
Fold the pastry border over the outside edge of the plums.
Brush the milk over the pastry and sprinkle with the remaining 1 teaspoon sugar.
Bake at 400° for 30 to 40 minutes, or until the crust is golden and the juices are bubbling.
With a long metal spatula, loosen the pastry bottom.
Slide the tart onto a serving platter and let cool.
Before serving, in a small saucepan over low heat, heat the jelly until melted; brush over the plums.