Plum Tart

The host of yesterday's dinner party doesn't do well with white flour. Since I was bringing the dessert, I decided to change up another of Ina Garten's recipes by replacing the all-purpose flour for spelt flour. It's really okay to make this change by doing the replacement of 1 cup of spelt flour for 1 cup of all-purpose flour.



Ingredients:

2 cups all-purpose flour (I used spelt flour)
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsaltd butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise (I used the larger black plums)

**I added about 3/4 cup of fresh blueberries to this too. I loved this addition and would do it again.
**Make sure you're using ripe plums or your tart won't give you the juice you need in this recipe and it'll be too tart (no pun intended :)


Preheat the oven to 400 F

Combine the flour, walnuts and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer until crumbly (I tried the electric mixer and found using my hands much easier and faster)

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin-side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40-50 minutes or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.






We served this with ice cream - a perfect compliment!!!