Plum and Walnut Tart

Top this rich tart with a scoop of dairy-free vanilla bean ice cream.
By / Photography By Alfredo Añez | October 01, 2015


In the bowl of a food processor fitted with the metal blade, add flour and walnuts. Pulse to break down the walnuts, then process until walnuts are finely ground. Add brown sugar, cinnamon and salt, and process to combine. Add coconut oil and pulse to combine. Add just enough ice water to pull the dough together. Reserve 3/4 cup of dough for top of the tart. Put the rest into a lightly oiled tart pan with a removable bottom. Press the dough evenly on the bottom and sides. Using a piece of plastic wrap over the dough helps it from sticking to your fingers. Slice plums in 1/2-inch slices, keeping halves together.

Preheat oven to 350 degrees. Set rack to the center of the oven. Spread jam evenly over the crust. Pick up a half of sliced plum, lay it in the tart and fan it out, creating a ring of slices around the perimeter. Continue creating rings inside until you’ve filled the tart and center space. Sprinkle the remaining crust dough over the entire tart. Bake until plums are bubbly and juicy and the crust is brown, about 40 to 45 minutes. Remove from the oven and cool completely on a wire rack.

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  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup walnut pieces
  • 4 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup coconut oil, in solid form
  • 4-5 tablespoons ice water
  • 1/2 cup plum jam or dark berry jam
  • 5 firm but ripe plums, pitted and halved
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