Tropical Plum Walnut Tart
This Tropical Plum Walnut Tart features a delightful cookie crust that serves as a versatile base for various pies and tarts, showcasing the lusciousness of ripe plums. Living in the tropics means quick preparation methods are essential, which is why I skip the chilling step and directly press the dough into the pan. The result is a rustic, homemade appearance that belies its simplicity and shines with flavor. I often use two cans of plums for extra fruitiness, and the inclusion of ground walnuts adds a warm nuttiness, while the hint of lemon and cinnamon elevates the overall taste. This tart is perfect for gatherings, barbecues, or as a comforting dessert to enjoy at home.
10
Servings
220
Calories
13
Ingredients
Ingredients
butter
6 tablespoons (softened)
sugar
1/2 cup
egg
1 whole
egg yolk
1
ground walnuts
1/4 cup
cinnamon
1/2 teaspoon
grated fresh lemon rind
1 teaspoon
flour
1 3/4 cups (sifted)
baking powder
1/4 teaspoon
plums
1 1/2 lbs (cut into sixths (about 4 cups))
additional flour
2 tablespoons
additional sugar
3 tablespoons (or more for a sweeter filling)
additional ground walnuts
2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
3
Incorporate the egg and egg yolk, followed by the ground walnuts, cinnamon, and grated lemon rind. Mix until fully combined.
4
Sift in the flour and baking powder. Stir until the mixture forms a smooth dough.
5
Set the dough aside for about 15-20 minutes to allow it to firm up slightly (or skip chilling if you're in a warm environment).
6
Grease a 9-inch tart or flan tin with butter and lightly dust it with flour to prevent sticking.
7
Press half of the dough evenly into the bottom and up the sides of the prepared pan. Ensure an even thickness throughout.
8
In a separate bowl, toss the plum slices with the additional flour, sugar, and ground walnuts until well coated. Pour this mixture into the crust.
9
Roll out the remaining dough on a lightly floured surface and cut it into 1/2-inch strips. Arrange the strips over the top of the tart in a lattice pattern, trimming any excess dough at the edges.
10
Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling is bubbling slightly.
11
Allow to cool slightly before serving. This tart is wonderful warm or at room temperature.
Nutrition Information
12
Fat
28
Carbs
2.8
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Plum Walnut Tart?
It is a rustic dessert featuring a cookie-style crust, fresh plums, and ground walnuts, often prepared without chilling the dough for a quick, homemade result.
How many servings does this tart provide?
This recipe yields approximately 10 servings.
What is the calorie count per serving?
Each serving contains approximately 220 calories.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
How long does the Tropical Plum Walnut Tart bake?
The tart should bake for 40-45 minutes until the crust is golden brown.
Do I need to chill the dough before pressing it into the pan?
While you can let it firm up for 15-20 minutes, you can skip the chilling step if you are in a warm environment and press it directly into the pan.
What size tart tin should I use?
A 9-inch tart or flan tin is recommended for this recipe.
What ingredients are used for the filling?
The filling consists of sliced plums tossed with flour, sugar, and ground walnuts.
How should the plums be prepared?
The 1.5 lbs of plums should be cut into sixths, which is about 4 cups of fruit.
What gives the tart its nutty flavor?
Ground walnuts are included in both the dough and the plum filling mixture.
Is there cinnamon in this recipe?
Yes, 1/2 teaspoon of cinnamon is added to the dough for a warm flavor.
How much butter is needed?
The recipe requires 6 tablespoons of softened butter.
Can I make the filling sweeter?
Yes, while the recipe calls for 3 tablespoons of sugar for the filling, you can add more if you prefer it sweeter.
How is the top of the tart decorated?
The remaining dough is rolled out, cut into 1/2-inch strips, and arranged in a lattice pattern.
Should the tart tin be greased?
Yes, grease the tin with butter and lightly dust it with flour to prevent the crust from sticking.
What is the fat content per serving?
Each serving contains 12 grams of fat.
How much protein is in one serving?
There are 2.8 grams of protein per serving.
What amount of carbohydrates is in a serving?
Each serving has 28 grams of carbohydrates.
How much flour is required for the dough?
The main dough requires 1 3/4 cups of sifted flour, plus an additional 2 tablespoons for the plum filling.
What citrus element is included?
One teaspoon of grated fresh lemon rind is added to the crust for brightness.
How many eggs are used?
The recipe uses one whole egg and one additional egg yolk.
What type of crust is used for this tart?
It uses a cookie-style crust that is pressed into the pan rather than rolled out initially.
Can I use canned plums?
The author mentions that using two cans of plums is a viable option for extra fruitiness.
What is the texture of the finished tart?
The tart has a rustic, homemade appearance with a golden-brown crust and bubbling fruit filling.
Should the tart be served warm?
The tart is wonderful when served either warm or at room temperature.
How much baking powder is used?
The recipe calls for 1/4 teaspoon of baking powder.
What occasions is this tart suitable for?
It is perfect for gatherings, barbecues, or as a comforting everyday dessert.
Why is the dough pressed into the pan?
Pressing the dough directly into the pan is a quick preparation method ideal for tropical or warm climates.
How wide should the lattice strips be?
The strips should be cut to approximately 1/2-inch in width.
What is the first step in making the dough?
The first step is to cream the softened butter and sugar together until the mixture is light and fluffy.