I’ve gotta say. I worked pretty hard to make this look pretty. And I am pretty dang proud of it. Do you think all pride is bad? I hope this is pride in a good way, because I would have a really hard time repenting of this pride in my work. Maybe I’ll say I am really “pleased.”
Here’s why I’m so pleased: I have a hard time being so precise, usually. Remember this galette? I had such naive aspirations about making the apple slices all picturesque and aligned just so. But after peeling dozens of wild apples by hand, I was kind of at my wit’s end with the whole project.
Not that I’m making excuses. Lack of precision is definitely one of my amateur baking flaws. I would say that I got it right on this plum tart, but before I actually post a Got It Right post, I want to test out any newfound precision skills. Once is chance. Two times coincidence. But three times is pattern.
The crust on this was some kind of wonderful. I added nutmeg into the recipe for a little bit of kick. It was just the right thing to do.
Plum & Nutmeg Tart
Adapted from Barefoot Contessa Parties!
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, plus 2 tablespoons for dotting
1 egg yolk
1/2 teaspoon ground nutmeg
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise
Preheat the oven to 400 degrees F.
Combine the flour, walnuts, nutmeg and sugar in a large bowl. Add the butter and the egg yolk. Mix until the mixture is crumbly and sticks together in clumps.
Press the crumb mixture in an even layer into the bottom of a 9 inch pie pan (or tart pan, as this is a tart. ha.). Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
Bake the tart for 20 minutes. At this point, I removed it from the oven and dotted a bit of butter over all of the plum slice. They were looking a bit dry. Return to the oven and bake for an additional 20-30 minutes or until it is 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. Use a serrated knife to cut. Serve warm or at room temperature.