I have to say, making plum tarts is the best thing to do for homework! I had a presentation in French class on Luxembourg, so I brought Quetschentaart (plum tart) that is very popular there.
The very first time I tasted it was when I gave it out to the class, so I was pretty nervous, but it actually ended up being quite good! Very buttery….but that’s good 🙂
- 2 cups all-purpose flour
- 3/4 cup finely chopped walnuts
- 3/4 cup light brown sugar, lightly packed
- 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
- 1 egg yolk
- 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise
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.
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. (I did it a little differently. But if you have your plums in there, that’s all that really matters).
Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 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.Yum! I think I’ll be making this for the family Thanksgiving dinner! Have fun, and enjoy!