I know I shouldn’t complain but I’m finding today’s grey skies and rain rather dispiriting. I guess the sunshine of last week showed us how glorious life can be and now we are back where we belong with proper March weather both, windy and wet.
So a treat is in order and this plum tart came to mind. I fancied something that was sweet, short, nutty and with a tangy edge. I might have used rhubarb but plums were all the shops had to offer. Yes, I do know that they are not British, but I console myself that the women in South Africa who picked them were happy with their wages.
I used a food processor to make the dough adding the walnuts whole and chopping them in once the crumb was formed. I’ve written the recipe to be made by hand but do feel free to do as I did rather than as I write!
Plum, cinnamon and walnut crumble tart.
150gm cold butter
125gm soft brown sugar
250gm plain flour
80gm walnuts finely chopped
2 tablespoons cinnamon
1 medium egg
about 1 kg plums
Rub the butter, sugar and flour together until you have fine crumbs. Add the walnuts then measure out 150gm of the mixture and reserve.
Now add the egg to the remaining mixture and cut in with a knife,
Tip this mixture into an oblong flan tin about 12” x 8”Using your fingers press the mix down to form an even base.
Now cut the plums into quarters and arrange these on the base.Mix the cinnamon with the reserved crumbs and then sprinkle this over the plum tart.
Place this tart on a baking sheet and cook in a heat oven 175 C for 50 minutes or until he plums start to caramelize.
Serve warm with cream.
What a lovely idea for a tart, and perfect considering the change back to colder weather. Plums cooked are delicious. I normally add almonds but think walnuts would work so well. I am also envious that you live near Exmouth Market, as I used to work around there from time to time catering at a production studio. Loved visiting the Italian deli’s for shopping!
Yes I have to say my move back to Angel has proved a huge success. I just love it here.