Plum custard tart (tvfn)

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Walnuts; hazelnuts, almonds, or pecans
1½ cup All-purpose flour
1½ tablespoon Granulated sugar
¾ teaspoon Salt
1½ tablespoon Cold butter; cut into pieces
2½ tablespoon Walnut oil
5 tablespoons Cold water (up to 6)
1¾ pounds Red or purple plums; pitted and quartered lengthwise (about 10 plums)
1 Recipe Walnut Pastry Dough (recipe above)
2 tablespoons Semolina or cornmeal
1 large Egg
½ cup Granulated sugar
1 tablespoon All-purpose flour
1 teaspoon Pure vanilla extract
½ cup 1 percent milk
Confectioners' sugar for dusting

Directions

NUT PASTRY DOUGH

PLUM CUSTARD TART

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 11-inch 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 13-inch 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 eat-lf.v097.n238 by "Tina D. Bell" <tdbell@...> on Sep 19, 1997

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