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Photo: Photography / Jennifer Causey, Styling / Chelsea Zimmer / Kay Clarke
Cook Time:30 minsAdditional Time:1 hr 30 minsTotal Time:2 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:1 hr 30 minsTotal Time:2 hrsServings:12Yield:12 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 3/4 pounds red or purple plums, pitted and quartered lengthwise (about 10 plums)1 recipe large single-crust Walnut Pastry Dough (recipe follows)2 tablespoons semolina, or cornmeal1large egg½cupsugar1tablespoonall-purpose flour1teaspoonvanilla extract½cuplow-fat milkConfectioners' sugar, for dusting
Cook Mode(Keep screen awake)
Ingredients
1 3/4 pounds red or purple plums, pitted and quartered lengthwise (about 10 plums)
1 recipe large single-crust Walnut Pastry Dough (recipe follows)
2 tablespoons semolina, or cornmeal
1large egg
½cupsugar
1tablespoonall-purpose flour
1teaspoonvanilla extract
½cuplow-fat milk
Confectioners' sugar, for dusting
DirectionsPosition oven racks in center and lower third of oven; preheat to 425 degrees F. Coat an 11-inch tart pan with a removable bottom with cooking spray.Arrange plums, cut-side down, in a single layer on a baking sheet with sides. Roast on the lower rack for 10 to 12 minutes, or until tender and browned in spots, turning plums over halfway through cooking. Set aside to cool. Reduce oven temperature to 375 degrees .Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 13-inch circle. Remove top sheets of plastic and invert dough into prepared pan, letting excess dough hang over the edges. Gently press dough into bottom and sides of pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the tart pan. Place pan on a baking sheet with sides.Sprinkle semolina (or cornmeal) over crust. Arrange roasted plums, skin-side down, in a single layer inside tart shell.Whisk egg, sugar, flour and vanilla in a mixing bowl until smooth. Gradually whisk in milk. Slowly pour custard over plums.Bake on the center rack until custard is set, 25 to 30 minutes. To remove tart ring, place bottom of tart pan on the top of a large can and carefully press down on the edges until ring slides off. Transfer tart to a large platter to cool. Just before serving, dust with confectioners' sugar. Serve slightly warm or at room temperature.Associated RecipesWalnut Pastry DoughEquipment11-inch tart pan with a removable bottomOriginally appeared: EatingWell Magazine, September 1997
Directions
Position oven racks in center and lower third of oven; preheat to 425 degrees F. Coat an 11-inch tart pan with a removable bottom with cooking spray.Arrange plums, cut-side down, in a single layer on a baking sheet with sides. Roast on the lower rack for 10 to 12 minutes, or until tender and browned in spots, turning plums over halfway through cooking. Set aside to cool. Reduce oven temperature to 375 degrees .Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 13-inch circle. Remove top sheets of plastic and invert dough into prepared pan, letting excess dough hang over the edges. Gently press dough into bottom and sides of pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the tart pan. Place pan on a baking sheet with sides.Sprinkle semolina (or cornmeal) over crust. Arrange roasted plums, skin-side down, in a single layer inside tart shell.Whisk egg, sugar, flour and vanilla in a mixing bowl until smooth. Gradually whisk in milk. Slowly pour custard over plums.Bake on the center rack until custard is set, 25 to 30 minutes. To remove tart ring, place bottom of tart pan on the top of a large can and carefully press down on the edges until ring slides off. Transfer tart to a large platter to cool. Just before serving, dust with confectioners' sugar. Serve slightly warm or at room temperature.Associated RecipesWalnut Pastry DoughEquipment11-inch tart pan with a removable bottom
Position oven racks in center and lower third of oven; preheat to 425 degrees F. Coat an 11-inch tart pan with a removable bottom with cooking spray.
Arrange plums, cut-side down, in a single layer on a baking sheet with sides. Roast on the lower rack for 10 to 12 minutes, or until tender and browned in spots, turning plums over halfway through cooking. Set aside to cool. Reduce oven temperature to 375 degrees .
Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 13-inch circle. Remove top sheets of plastic and invert dough into prepared pan, letting excess dough hang over the edges. Gently press dough into bottom and sides of pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the tart pan. Place pan on a baking sheet with sides.
Sprinkle semolina (or cornmeal) over crust. Arrange roasted plums, skin-side down, in a single layer inside tart shell.
Whisk egg, sugar, flour and vanilla in a mixing bowl until smooth. Gradually whisk in milk. Slowly pour custard over plums.
Bake on the center rack until custard is set, 25 to 30 minutes. To remove tart ring, place bottom of tart pan on the top of a large can and carefully press down on the edges until ring slides off. Transfer tart to a large platter to cool. Just before serving, dust with confectioners' sugar. Serve slightly warm or at room temperature.
Associated Recipes
Walnut Pastry Dough
Equipment
11-inch tart pan with a removable bottom
Originally appeared: EatingWell Magazine, September 1997
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Nutrition Facts(per serving)234Calories9gFat34gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
