Barefoot Contessa's Plum Tart

From Barefoot Contessa Parties! 2001. This recipe makes an absolutely beautiful dessert!

• Ready In: 1 hr
• Yields: 1 9 1/2 inch tart

Ingredients

• 2  cups all-purpose flour
• 3⁄4 cup  finely chopped walnuts
• 3⁄4 cup light brown sugar, lightly packed
• 12  tablespoons  cold unsalted butter, diced (1 1/2 sticks)
• 1  egg yolk
• 2  lbs plums (firm, ripe Italian prune plums, pitted and quartered lengthwise)

Directions

1. Preheat the oven to 400 degrees F.
2. Combine the flour, walnuts, and sugar in a large bowl.
3. Add the butter and the egg yolk.
4. Mix, either by hand or with an electric mixer, until crumbly.
5. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
6. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way inches
7. Sprinkle the rest of the crumb mixture evenly over the plums.
8. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.
9. Remove from the oven and cool for 10 minutes.
10. Remove from the pan and transfer the tart to a flat plate.
11. Serve warm or at room temperature.
12. **Cooling time is not included in cooking time.