Rustic plum and walnut tart

Name: Rustic plum and walnut tart
Ingredients: 500 g white flour; 125 ml hot water; 125 ml sunflower oil; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon flour for the work surface; 100 g walnuts; 600 g plums; 3 tablespoons sugar; 1 extra tablespoon sugar (optional); 1 tablespoon starch; 1 tablespoon wheat semolina; 1 tablespoon water; 1 tablespoon sugar for sprinkling

Dessert - Rustic plum and walnut tart by Stana D. - Recipia

For a rustic plum and walnut tart, the fruit needs to reach beneath the folded edges, so there isn’t too much pastry in each slice. The tender, crisp pastry frames the plums and walnuts, with the filling on show in the middle. I prefer to cut wide triangular slices that are easy to lift. Prep: 30 minutes. Cook: 40 minutes. Rest: 45 minutes. Total: 115 minutes. Serves: 8. About 510 kcal and 9 g protein per serving.

Ingredients

500 g white flour
125 ml hot water
125 ml sunflower oil
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon flour for the work surface
100 g walnuts
600 g plums
3 tablespoons sugar
1 extra tablespoon sugar (optional)
1 tablespoon starch
1 tablespoon wheat semolina
1 tablespoon water
1 tablespoon sugar for sprinkling

Preparation

1. Pour 125 ml hot water and 125 ml oil into the bowl for the dough. 2. In another bowl, mix 500 g flour with the baking powder and 1/4 teaspoon salt. 3. Add the flour mixture to the water and oil. Mix first with a whisk, then with a spoon or spatula, until there are no lumps. 4. Leave the soft, non-sticky dough in the bowl for 25 minutes. 5. Knead it briefly on the work surface. Sprinkle up to 1 tablespoon flour on the work surface only if the dough sticks; after kneading, it should be smooth. 6. Cut a piece of baking paper to the size of the large oven tray. 7. Coarsely chop 100 g walnuts in a food processor or in a bag, using a rolling pin. 8. Remove the stones from 600 g plums and cut the fruit lengthwise into quarters. 9. Mix 3 tablespoons sugar with 1 tablespoon starch, then stir them into the plums. 10. Heat the oven to 180°C. If you have a gas oven that gets very hot underneath, place a heavy tray on its floor. 11. Roll out the dough on the work surface, without flour if it doesn’t stick, into a sheet about the size of the tray. Leave it a little thicker in the middle and thinner towards the edges. 12. Roll the pastry around the rolling pin and transfer it to the baking paper. 13. Sprinkle 1 tablespoon semolina in the center only. 14. Put the plums on top of the semolina, leaving about 8 cm clear all around. Place a few more pieces of fruit along the edge of the filling, beneath the pastry that will be folded over. 15. Fold the edges over the filling, one at a time, until you have a round tart with the fruit in the middle uncovered. Press lightly, brush the pastry with 1 tablespoon water and sprinkle 1 tablespoon sugar on top. 16. Bake for 40 minutes at 180°C, until the pastry is golden. After 20 minutes, if the base is browning too quickly, move the tray one shelf higher. 17. Leave the tart to cool for 20 minutes, then cut it into triangles.

Notes

Keep covered in the fridge for up to 3 days. I’d also like a savory filling with goat’s or sheep’s telemea, a Romanian brined cheese; the dough contains gluten, and the sweet version has walnuts. Firm plums that aren’t too juicy need less starch; if they’re very ripe and release a lot of juice, use the full tablespoon. Fine white flour makes more delicate pastry, but medium-strength flour also works, equivalent to type 650. Serve it with black tea.