|All purpose flour||500 Milliliter|
|Unsalted butter||125 Milliliter|
|Ice water||125 Milliliter|
|Ground walnuts||50 Milliliter|
|Granulated sugar||50 Milliliter|
|All purpose flour||25 Milliliter|
|Light cream||75 Milliliter|
In large bowl, combine flour and salt.
Using pastry blender or 2 knives cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces.
With fork, stir in enough water to make dough hold together.
Press into ball and flatten into disc; wrap and refrigerate for 30 minutes.
On lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness.
Fit into 9-inch (23 cm) flan pan with removable bottom, building up sides about 1/4 inch (5 mm) above rim of pan.
Cover and freeze for 30 minutes.
Filling: Stir together walnuts, 2 tbsp (25 mL) of the sugar and flour; sprinkle over tart shell.
Arrange plums on top; sprinkle with remaining sugar.
Bake in 400Ã‚Â°F (200Ã‚Â°C) oven for 20 to 30 minutes or until pastry is lightly browned.
Custard: In bowl, beat together egg and sugar.
Stir in hot cream and vanilla; pour over plums.
If necessary, shield edges of pastry with foil to prevent browning.
Return to oven and bake for 20 to 25 minutes or until custard is set.
Let cool on rack for 5 minutes.
Remove side of pan and let cool slightly.
Serve warm or chilled.