Plum and walnut tart

Name: Plum and walnut tart - Marta B.
Ingredients: 1 package of shortcrust pastry; 200g ground walnuts; 2 eggs; 125g sugar; 2 large round plums (or 6 small plums); 2 tablespoons apricot jam; powdered sugar optional

Dessert - Plum and walnut tart by Marta B. - Recipia

This plum and walnut tart is one of those recipes I make when I want something quick with simple ingredients. I found a store-bought shortcrust pastry that actually bakes well; it doesn’t get hard and stays soft even the next day. The slightly tart plums pair nicely with the sweet walnut filling. I usually prepare it on the weekend since it doesn’t take long and tastes great the next day. Quick Info Total time: about 50 minutes Preparation time: 15-20 minutes Baking time: 30-35 minutes Servings: 8 Difficulty: easy Recipe type: dessert, seasonal fruit tart Ingredients 1 package of shortcrust pastry (ready-to-use) 200 g ground walnuts 2 eggs 125 g sugar 2 large plums or 6 small plums 2 tablespoons apricot jam powdered sugar (optional, for dusting on top) Instructions 1. If the pastry is frozen, let it thaw. Once softened, roll it out and place it in a round tart pan. Trim the edges to fit well on the bottom and sides. Place it in the fridge while you prepare the filling, to keep it from getting too warm. 2. In the meantime, separate the eggs. Whip the egg whites with all the sugar added gradually until they become glossy and firm. 3. In another bowl, mix the egg yolks with the ground walnuts. Then, gradually fold in the whipped egg whites, mixing gently to avoid deflating the mixture. The mixture should be airy, not liquid. 4. Take the pastry from the fridge and pour the walnut filling into the tart shell. Smooth it out to make it even. 5. Wash the plums and slice them thinly. Arrange them over the filling, side by side, without crowding them too much. If you have slightly tart plums, that’s perfect. 6. If desired, you can sprinkle a little powdered sugar over the plums. 7. Place the tart in a preheated oven at 180°C. Bake for 30-35 minutes, until the pastry is golden around the edges and the walnut filling is firm to the touch. 8. Remove the tart from the oven. While it’s still warm, brush the plums with 2 tablespoons of apricot jam – the jam gives them a nice shine and helps preserve them. 9. Let it cool completely in the pan. It can be served plain or with a dusting of powdered sugar on top. Why I Make This Recipe Often I love it because it doesn’t require complicated ingredients and is hassle-free. It tastes good the next day, perhaps even more tender. It works with any type of plums, even the tartest ones. Using store-bought pastry saves me a lot of time. Tips and Variations Tips The pastry performs better if you chill it in the pan before baking – it won’t shrink during baking. Don’t overbeat the filling after adding the egg whites; just mix until combined. If you have very ripe plums, leave the slices a bit thicker so they don’t break down during baking. Substitutions You can also use peach or red apricot jam instead of apricot jam if you don’t have any. If you don’t have walnuts, the recipe can also work with ground almonds, but the flavor will be more neutral. Any store-bought shortcrust pastry is suitable for the dough. Variations You can add a bit of cinnamon to the walnut filling for a different flavor. It also works with other seasonal fruits, such as apricots or pears, but plums remain my favorite for the flavor contrast. Serving Ideas Serve it plain at room temperature. It can be sliced fairly thin, as it is quite substantial. It goes well with black tea or coffee. You can also add a spoonful of cold yogurt on the side for those who want something tangy. Frequently Asked Questions Can I use homemade pastry instead of store-bought? Yes, any classic shortcrust pastry recipe works. I’ve sometimes used homemade versions, but when I’m in a hurry, I go for the ready-made one. Can I make it with other types of fruit? Yes, it works with apricots, peaches, or apples, but plums provide a pleasant contrast between sweet and tart. Can the baked tart be frozen? I don’t recommend it, as the plums change texture after thawing. It’s better to keep it in the fridge and consume it within a few days. What do I do if I don’t have apricot jam? You can skip that step or use another jam, whatever you have on hand, as long as it’s tangy and not too sweet. How sweet is the tart? It has a sweet flavor, but not overwhelming, as the slightly tart plums balance the walnut filling and sugar. Nutritional Values Estimated per serving (out of 8): Approx. 270-300 kcal Carbohydrates: 30-35g Protein: 4-5g Fat: 14-17g Values are approximate and may vary depending on the type of pastry used and the size of the plums. Storage and Reheating The tart keeps well in the fridge, in a covered container or wrapped in plastic wrap. It lasts 2-3 days without issues, and I find it even more tender the next day. It doesn’t require reheating and is best served at room temperature. If you want, you can take it out of the fridge 30 minutes before serving.

Plum and walnut tart

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