When I think of Ina Garten I think of two things. Number one: she cooks a lot of chicken for Jeffrey (she is definitely the Queen of Chicken). Number two: she makes a lot of desserts with plums.
Plums are definitely underrated so you tend to notice when someone makes a lot of plum tarts and plum cakes and plum jam, like Ina does. The world should listen to Ina because the woman definitely knows good food and can be relied upon. So, PLUM DESSERTS for everyone! Really, people. Plums are both sweet and tart and they make some fabulous desserts. Please jump on the plum train while they're in season. You'll be so happy you did!
This plum tart is dead simple! It's so easy a little kid could make it. So you really have no reason not to give it a try. The crust doesn't require any rolling or any fussing about whatsoever. In fact, the crust is more of a crumble that is just pushed into a tart pan. Then you just cut the plums and place them on top before covering it with more of the crust which serves as a "crumble topping." It could not be any more simple!
Now, I am absolutely crazy for a crust loaded with brown sugar and chopped walnuts and this recipe definitely hits the mark on that. The plums and the walnuts pair wonderfully together. I also love a fruit dessert with a heavy hand of crumble on top and this recipe does not disappoint! In fact, this recipe may very well have more crumble topping than any other! Serve this alone or with a scoop of vanilla ice cream and it will receive rave reviews!
Adapted from Food Network
by Ina Garten
2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold butter (1-1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe plums, pitted and quartered lengthwise (about 6 medium)
Preheat the oven to 400 degrees 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.
Press 1-12 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.