Recipe - Plum Custard Tart (Tvfn)

NUT PASTRY DOUGH
1/3 cup Walnuts; hazelnuts, almonds,
or pecans
1 One half cup Allpurpose flour
1 One half tablespoon Granulated sugar
Three fourths teaspoon Salt
1 One half tablespoon Cold butter; cut into pieces
2 One half tablespoon Walnut oil
5 tablespoon Cold water (up to 6)

PLUM CUSTARD TART
1 Three fourths pound Red or purple plums; pitted
and quartered lengthwise
(about 10 plums)
1 Recipe Walnut Pastry Dough
(recipe above)
2 tablespoon Semolina or cornmeal
1 lg Egg
One half cup Granulated sugar
1 tablespoon Allpurpose flour
1 teaspoon Pure vanilla extract
One half cup 1 percent milk
Confectioners' sugar for
dusting

NUT PASTRY DOUGH: Preheat oven to 350 degrees. Spread nuts in a pie pan and
bake for 5 to 7 minutes, or until fragrant. Let cool.

In a food processor, combine nuts, flour, sugar and salt; process until
nuts are finely chopped.

Add butter and process until incorporated. Transfer to a large bowl.
Drizzle oil over flour mixture. Use your fingertips to rub oil into the
mixture. One tablespoon at a time, add water and mix with a fork until
dough is crumbly and holds together when pressed. Gently form dough

into a flattened disk. The dough will keep, tightly wrapped in plastic
wrap, in the refrigerator for up to 2 days or in the freezer for up to 6
months. Return dough to room temperature before rolling.
PLUM CUSTARD TART: Position oven racks in center and lower third of oven;
preheat to 425 degrees. Lightly oil an 11inch tart pan with a removable
bottom or coat it with nonstick spray.

Arrange plums, cut side down, in a single layer on a baking sheet with
sides. Roast on the lower rack for 10 to 12 minutes, or until tender and
browned in spots, turning plums over halfway through cooking. Set aside to
cool. Reduce oven temperature to 375 degrees. Place 2 overlapping sheets of
plastic wrap on a work surface. Set dough in the center and cover with 2
more sheets of plastic wrap. Roll dough into a 13inch circle. Remove top
sheets of plastic and invert dough into prepared pan, letting excess dough
hang over the edges. Gently press dough into bottom and sides of pan. Pull
off plastic wrap. To trim excess dough, run a rolling pin over the top edge
of the tart pan. Place pan on a baking sheet with sides. Sprinkle semolina
(or cornmeal) over crust. Arrange roasted plums skin side down, in a single
layer inside tart shell.

In a mixing bowl, whisk egg, sugar, flour and vanilla until smooth.
Gradually whisk in milk. Slowly pour custard over plums. Bake on the center
rack for 25 to 30 minutes, or until custard is set. To remove tart ring,
place bottom of tart pan on the top of a large can and carefully press down
on the edges until ring slides off. Transfer tart to a large platter to
cool. Just before serving dust with confectioners' sugar. Serve slightly
warm or at room temperature.

Yield: 12 servings

Per Serving: 215 calories, 4 g protein, 7 g fat, 160mg sodium, 22mg
cholesterol

Posted to Digest eatlf.v097.n238 by "Tina D. Bell"
tdbell@altair.csustan.edu on Sep 19, 1997