PLUM WALNUT TART
The cookie crust for this recipe is a wonderful secret and I use it as the base of many pies now. I take several shortcuts with this recipe. I live in the tropics so I rarely chill things as it just goes soft within 5 minutes. So I just press the dough straight into a Pyrex flan tin (or similar table suitable dish that can tolerate the oven). I save any rolling for the lattice top and I'm not that fussy with how it looks as it comes out well and homemade looking and disappears so quickly. I use the big 800g + tins of plums and often use 2 tins as I like plums. This crust works will with other fruit that is pie friendly.
Provided by Missy Wombat
Categories Pie
Time 1h15m
Yield 1 9inch tart
Number Of Ingredients 13
Steps:
- Cream the butter and sugar.
- Add the egg, egg yolk, walnuts cinnamon and lemon rind and mix well.
- Sift the flour and baking powder together.
- Add to the eggs and mix to a smooth dough.
- Chill several hours or until firm.
- Butter and flour a 9 inch cake pan.
- Roll half of the dough into a circle and fit it into the bottom and sides of the pan.
- Mix the plums with the flour, sugar and walnuts and pour into the pastry lined pan.
- Roll out remaining dough and cut into 1/2 inch strips.
- Lay them over the top of the tart to make a lattice top.
- Trim edges.
- Bake in a preheated 350°F oven for 40-45 minutes until crust is brown.
Nutrition Facts : Calories 2632.3, Fat 101.7, SaturatedFat 49.1, Cholesterol 535.2, Sodium 784.4, Carbohydrate 401.1, Fiber 18.8, Sugar 206.9, Protein 43.1
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