I made the plum and walnut tart one evening after I came across the recipe in a newspaper. I already had the plums in the freezer, and I never run out of walnuts in my kitchen, so I got to work. I let the tart cool until the next day, and the texture and taste are definitely worth the wait. The plums and walnuts go well together without making the dessert too sweet or too dry.
Quick Info
Total time: approx. 2 hours (including cooling)
Preparation time: 30-40 minutes
Baking time: 35-45 minutes, depending on the oven
Servings: 10-12
Difficulty: medium
Type: seasonal tart, to be served with coffee or as an everyday dessert
Ingredients
For the dough:
- 180 g butter
- 150 g sugar
- 100 g ground walnuts
- 1 pinch of salt
- grated lemon zest
- 2 teaspoons powdered sugar with vanilla beans
- 300-350 g flour
For the filling:
- 1 kg plums (frozen or fresh, depending on the season)
- 50 g butter
- 3-4 tablespoons sugar
- grated lemon zest
- juice from half a lemon
- 1 pinch of cinnamon
- 2 teaspoons powdered sugar with vanilla beans
Preparation method
1. If the plums are frozen, let them thaw in a strainer. For fresh plums, wash them, remove the pits, and cut them in half. It is important to drain them well before using.
2. For the dough, put the butter (at room temperature) in a large bowl. Add the ground walnuts, salt, and sugar. Mix until it forms a cream. Then add the lemon zest and vanilla sugar. Sift the flour and add it gradually, mixing until the dough no longer sticks to your hands. Wrap it in cling film and put it in the fridge while I prepare the filling. I don’t leave it too long; 20-30 minutes is enough.
3. For the filling, put the sugar and butter in a pot. Heat until the butter melts and combines well with the sugar. Add the plums, then the lemon juice and zest, plus the powdered sugar with vanilla. Let it simmer over medium heat for about 5 minutes, stirring occasionally. Finally, add the cinnamon. If the plums release too much juice, drain most of the liquid; otherwise, the tart will become too soggy.
4. Prepare the tart pan (25-28 cm). Grease it with margarine and place baking paper at the bottom.
5. Remove the dough from the fridge and divide it into two roughly equal parts. Grate the first half directly into the pan, covering the entire surface. No pressing is necessary; if it remains slightly uneven, it’s not a problem.
6. Spoon the plum filling over the dough without pressing or leveling it too much.
7. Grate the other half of the dough over the fruit layer to cover the filling well.
8. Place the pan in the preheated oven at medium temperature (about 180°C). Leave it until it gets a nice color on top, around 35-45 minutes, depending on the oven.
9. After baking, let the tart cool completely before removing it from the pan. Dust it with sugar before serving.
Why I make this recipe often
This tart is not difficult to make, and I can use any plums I have, frozen or fresh. It keeps well until the next day and has a balanced taste, not too sweet or dry. It slices easily and is great for packing or with coffee.
Tips and variations
Tips
- The juice released by the plums must be drained; otherwise, the dough will be too wet.
- The dough is easier to work with if it’s not too cold, but not warm either.
- If I don’t have a large grater, I can break the dough into small pieces; it works just as well.
Substitutions
- Plums can be replaced with other firm-fleshed fruits, but plums have the right texture for this tart.
- The margarine for greasing the pan can be replaced with a little butter.
Variations
- I can add some walnuts between the layers of dough for a more pronounced flavor.
- If I want a crunchier dough, I use a little extra flour.
Serving ideas
- The tart is great on its own, dusted with sugar.
- It can be served with yogurt or whipped cream, but also with coffee or tea.
Frequently asked questions
1. Do the plums need to be thawed?
Yes, to avoid releasing too much water in the pan. They should be drained in a strainer and can be pressed lightly at the end if they have excess water.
2. Can I use regular sugar, not vanilla sugar?
Vanilla sugar helps with flavor, but if I don’t have it, I can add vanilla extract or seeds from a pod.
3. Can I make the dough without walnuts?
It’s possible, but the taste will be simpler, and the texture less dense. Walnuts help with consistency and flavor.
4. If I don’t have a grater, how do I make the top layer?
The dough can be broken into small pieces and sprinkled over the filling; a grater is not strictly necessary.
5. How do I know if the tart is baked?
The tart is done when the top is golden brown, and the edges pull away slightly from the pan. The plums should be simmering gently under the dough layer.
Nutritional values
Estimated per serving (1 of 12):
- Calories: ~260 kcal
- Protein: ~3 g
- Fat: ~13 g
- Carbohydrates: ~34 g
The values are approximate, depending on the type of plums and how much juice they release, as well as how much flour is used for the dough. The powdered sugar at the end is not included in the calculation.
Storage and reheating
The tart keeps well in the fridge, covered, for up to 3 days. It’s also good at room temperature the next day. Freezing is not recommended. If I want to warm it up slightly, I can put it in the oven for 5-10 minutes, but not in the microwave.
Quick Info
Total time: approx. 2 hours (including cooling)
Preparation time: 30-40 minutes
Baking time: 35-45 minutes, depending on the oven
Servings: 10-12
Difficulty: medium
Type: seasonal tart, to be served with coffee or as an everyday dessert
Ingredients
For the dough:
- 180 g butter
- 150 g sugar
- 100 g ground walnuts
- 1 pinch of salt
- grated lemon zest
- 2 teaspoons powdered sugar with vanilla beans
- 300-350 g flour
For the filling:
- 1 kg plums (frozen or fresh, depending on the season)
- 50 g butter
- 3-4 tablespoons sugar
- grated lemon zest
- juice from half a lemon
- 1 pinch of cinnamon
- 2 teaspoons powdered sugar with vanilla beans
Preparation method
1. If the plums are frozen, let them thaw in a strainer. For fresh plums, wash them, remove the pits, and cut them in half. It is important to drain them well before using.
2. For the dough, put the butter (at room temperature) in a large bowl. Add the ground walnuts, salt, and sugar. Mix until it forms a cream. Then add the lemon zest and vanilla sugar. Sift the flour and add it gradually, mixing until the dough no longer sticks to your hands. Wrap it in cling film and put it in the fridge while I prepare the filling. I don’t leave it too long; 20-30 minutes is enough.
3. For the filling, put the sugar and butter in a pot. Heat until the butter melts and combines well with the sugar. Add the plums, then the lemon juice and zest, plus the powdered sugar with vanilla. Let it simmer over medium heat for about 5 minutes, stirring occasionally. Finally, add the cinnamon. If the plums release too much juice, drain most of the liquid; otherwise, the tart will become too soggy.
4. Prepare the tart pan (25-28 cm). Grease it with margarine and place baking paper at the bottom.
5. Remove the dough from the fridge and divide it into two roughly equal parts. Grate the first half directly into the pan, covering the entire surface. No pressing is necessary; if it remains slightly uneven, it’s not a problem.
6. Spoon the plum filling over the dough without pressing or leveling it too much.
7. Grate the other half of the dough over the fruit layer to cover the filling well.
8. Place the pan in the preheated oven at medium temperature (about 180°C). Leave it until it gets a nice color on top, around 35-45 minutes, depending on the oven.
9. After baking, let the tart cool completely before removing it from the pan. Dust it with sugar before serving.
Why I make this recipe often
This tart is not difficult to make, and I can use any plums I have, frozen or fresh. It keeps well until the next day and has a balanced taste, not too sweet or dry. It slices easily and is great for packing or with coffee.
Tips and variations
Tips
- The juice released by the plums must be drained; otherwise, the dough will be too wet.
- The dough is easier to work with if it’s not too cold, but not warm either.
- If I don’t have a large grater, I can break the dough into small pieces; it works just as well.
Substitutions
- Plums can be replaced with other firm-fleshed fruits, but plums have the right texture for this tart.
- The margarine for greasing the pan can be replaced with a little butter.
Variations
- I can add some walnuts between the layers of dough for a more pronounced flavor.
- If I want a crunchier dough, I use a little extra flour.
Serving ideas
- The tart is great on its own, dusted with sugar.
- It can be served with yogurt or whipped cream, but also with coffee or tea.
Frequently asked questions
1. Do the plums need to be thawed?
Yes, to avoid releasing too much water in the pan. They should be drained in a strainer and can be pressed lightly at the end if they have excess water.
2. Can I use regular sugar, not vanilla sugar?
Vanilla sugar helps with flavor, but if I don’t have it, I can add vanilla extract or seeds from a pod.
3. Can I make the dough without walnuts?
It’s possible, but the taste will be simpler, and the texture less dense. Walnuts help with consistency and flavor.
4. If I don’t have a grater, how do I make the top layer?
The dough can be broken into small pieces and sprinkled over the filling; a grater is not strictly necessary.
5. How do I know if the tart is baked?
The tart is done when the top is golden brown, and the edges pull away slightly from the pan. The plums should be simmering gently under the dough layer.
Nutritional values
Estimated per serving (1 of 12):
- Calories: ~260 kcal
- Protein: ~3 g
- Fat: ~13 g
- Carbohydrates: ~34 g
The values are approximate, depending on the type of plums and how much juice they release, as well as how much flour is used for the dough. The powdered sugar at the end is not included in the calculation.
Storage and reheating
The tart keeps well in the fridge, covered, for up to 3 days. It’s also good at room temperature the next day. Freezing is not recommended. If I want to warm it up slightly, I can put it in the oven for 5-10 minutes, but not in the microwave.