Plum Walnut Tart

Best Health magazine, November/December 2015

Ingredients

½ cup (125 mL) finely chopped walnuts
1 cup (250 mL) sugar
1 tbsp (15 mL) flour
1 pkg high-quality all-butter puff pastry, defrosted but cold
4 cups (1 L) pitted and sliced Italian plums or prunes
1 tbsp (15 mL) cold butter, cut into small pieces
2 tbsp (30 mL) apple jelly, melted

Directions

Preheat oven according to package directions. Combine walnuts, sugar and flour in a small bowl; set aside.

On a lightly floured surface, roll out puff pastry to a thickness of about ⅓ inch. (If box contains 2 packages of pastry, reserve second package for later use.) Carefully transfer dough to a non-stick or buttered and floured tart pan, 11 or 12 inches (28 to 30 cm) in diameter. Fit in carefully and trim excess dough. Scatter walnut mixture over dough, then lay plums overtop. Dot with pieces of butter.

Bake for 30 to 40 minutes or until fruit is tender and pastry is golden brown and slightly puffed. Brush with melted apple jelly and serve warm or cool.

Makes 8 servings

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