Prep 30 mins
Cook 45 mins
The cookie crust for this recipe is a wonderful secret and I use it as the base of many pies now. I take several shortcuts with this recipe. I live in the tropics so I rarely chill things as it just goes soft within 5 minutes. So I just press the dough straight into a Pyrex flan tin (or similar table suitable dish that can tolerate the oven). I save any rolling for the lattice top and I'm not that fussy with how it looks as it comes out well and homemade looking and disappears so quickly. I use the big 800g + tins of plums and often use 2 tins as I like plums. This crust works will with other fruit that is pie friendly.
- 88.74 ml butter
- 118.29 ml sugar
- 1 egg
- 1 egg yolk
- 59.14 ml ground walnuts
- 2.46 ml cinnamon
- 4.92 ml grated fresh lemon rind
- 414.03 ml flour
- 1.23 ml baking powder
- 680.38 g plums, cut into sixths, about 4 cups
- 29.58 ml flour
- 44.37 ml sugar, more for a sweeter filling
- 29.58 ml ground walnuts
- Cream the butter and sugar.
- Add the egg, egg yolk, walnuts cinnamon and lemon rind and mix well.
- Sift the flour and baking powder together.
- Add to the eggs and mix to a smooth dough.
- Chill several hours or until firm.
- Butter and flour a 9 inch cake pan.
- Roll half of the dough into a circle and fit it into the bottom and sides of the pan.
- Mix the plums with the flour, sugar and walnuts and pour into the pastry lined pan.
- Roll out remaining dough and cut into 1/2 inch strips.
- Lay them over the top of the tart to make a lattice top.
- Trim edges.
- Bake in a preheated 350°F oven for 40-45 minutes until crust is brown.
This is a knock-out dessert; perfect for entertaining. The crust is tender and the lemon zest added a subtle contract to the filling. The plum filling is just right, not too sweet. I took Missy's suggestion and didn't bother to roll out the crust. For the top lattice, I rolled ropes of dough between my hands and placed them on top of the fruit. My 80+ mother-in-law (a top notch natural cook)loved this tart. She said it reminded her of desserts she had in her youth in Romania. Deb Wolf, Huntley, IL
This review is just for the filling - which was fabulous and made for an easy dessert in combination with a store-bought non-dairy crust. Thank you!
Wonderful recipe! After chilling, it was easy to roll out the dough. For the second layer, I just rolled out the dough in thin ropes, and placed them on the top of the plums. Looked beautiful, tasted great. Thanks for posting!