Recipe: Red plum tart
Recipe: Red plum tart
Dietitian's tip: Fresh, ripe plums give this tart its intense, sweet flavor. Red-fleshed varieties such as Frontier or Elephant Heart look spectacular, but the dessert is also fine with Santa Rosa plums or with peaches or apricots.
For the crust
1/4 cup turbinado or granulated sugar
Preheat the oven to 400 F.
To make the crust, in a food processor, combine the flours, walnut oil, butter, sugar and salt. Pulse until the mixture resembles damp sand. Add the ice water a little at a time and pulse until the dough begins to form a rough mass. Gently shape the dough into a 4-inch disk on a sheet of heavy-duty plastic wrap. Cover with a second sheet. Roll out into a 10-inch round. The dough will be very thin. Place the dough round in the freezer for 5 minutes.
Remove the dough from the freezer. Peel off the plastic wrap and let the dough stand until it's pliable, about 1 minute.
Place an 8-inch round tart pan with a removable bottom on a nonstick baking sheet. Carefully fit the dough round into the tart pan. Trim the edges even with the rim and set aside. Reserve the scraps of dough.
In a food processor, combine the remaining scraps of dough, the sugar and the wheat germ. Pulse to blend. Spread half of the mixture evenly in the tart shell.
Arrange the plum slices in the tart shell in a circular fashion, starting at the outer edge of the shell and working inward to form a second inner circle. The slices will overlap slightly.
In a small microwave-safe dish, microwave the preserves on high until melted, about 20 seconds. Stir the melted preserves and brush them over the plums. Sprinkle the remaining wheat germ mixture over the plums.
Bake until the fruit is tender and bubbling and the topping is lightly browned, 45 to 50 minutes. Let cool on a wire rack for at least 10 minutes, then cut into 8 wedges and serve.
Nutritional Analysis (per serving)
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-11-01
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