This tart gets its nutty crunch from walnuts and Grape Nuts—and its nutty flavor from walnut oil. Reader Freddi G. lost the recipe years ago; she tells us she looks forward to making it again. Recipe compliments of Post Foods.
Makes 10 servings
- 1 ½ cups all-purpose white flour
- 2 Tbsp plus 1 tsp sugar
- ½ tsp salt
- 1/3 cup walnut oil
- 3 to 6 Tbsp ice water
- 1 Tbsp skim milk
- 2 Tbsp chopped walnuts or pecans
- 2 pounds plums (we used red)
- ¼ cup all-purpose white flour
- 3 Tbsp Post Grape Nuts cereal
- ½ cup sugar
- 3 Tbsp red currant jelly
- Make crust: Set oven rack at lowest level; preheat to 425 degrees. Spray a large baking sheet (12 x 17 inches) with nonstick cooking spray or brush with oil. In a medium-sized bowl, stir together flour, 2 tablespoons sugar and salt. Using a fork, slowly stir oil into the flour mixture until the mixture is crumbly. Stir in enough ice water so that the dough will hold together in a ball. (The dough will be wetter than traditional pastry dough.) Press the dough into a flattened disk. Place two 14-inch sheets of plastic wrap, overlapping to make a square, about 24 x 24, on the work surface. Place pastry in the center and cover with two more overlapping sheets of plastic wrap. Roll the dough into a rough circle, 14 to 15 in. diameter and approximately 1/16th- inch thick, patching where necessary. Remove the top sheets and invert the dough onto the prepared baking sheet. Refrigerate, covered, while preparing the filling.
- Make filling: Spread nuts on a pie plate and bake for 5 minutes, or until fragrant. Let cool. Meanwhile, quarter plums, discarding pits. Place flour, cereal, ¼ cup of sugar and the toasted nuts in a food processor or blender, process until nuts and cereal are finely ground. Spread the nut mixture over the pastry, leaving a 1 1/2 –inch border around the edge. Arrange plums, resting on their slides, in concentric circles, over the nut mixture. Sprinkle with the remaining ¼ cup sugar. Fold the pastry border over the plums. Brush milk over the pastry rim and sprinkle with 1 teaspoons sugar. Bake for 15 minutes, reduce heat to 375 degrees and bake for 30-40 minutes longer, or until the crust is golden and juices are bubbling. With long metal spatula, loosen pastry bottom. Slide the tart onto a serving platter and let cool. Before serving, heat jelly over low heat until melted, then brush over the plums.