Plum Tart With Spiced Crust
Updated September 28, 2015
- Total Time
- 1 hour 15 minutes
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Ingredients
THE CRUST
1 cup toasted pecans
1 teaspoon cinnamon
1 teaspoon orange zest
Basic tart dough (see recipe)
THE CUSTARD
1 2-inch vanilla bean, split lengthwise
1 cup half-and-half
1 cup sugar
3 egg yolks
1 tablespoon flour
THE FRUIT
12 medium-size red plums (about 2 pounds) halved, stones removed and quartered
1 cup sugar
Nutritional analysis per serving
53 grams carbs; 53 milligrams cholesterol; 312 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 12 milligrams sodium; 3 grams protein; 50 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the crust, place the pecans, cinnamon and orange zest in a food processor. Pulse until the nuts are finely ground. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe as above, omitting the lemon zest. Proceed with the dough's second step.
- Step 2
Scrape the vanilla bean into the half-and-half, add the sugar, egg yolks and flour, whisk well and refrigerate. Toss the plums with the sugar.
- Step 3
Preheat the oven to 350 degrees. Roll out the dough and fit into 12-inch tart pan. Prick the dough lightly with a fork. Arrange the plums in concentric circles, using as many layers as necessary. Gently pour the half-and-half mixture over the tart; the mixture will not cover the plums completely, but it should be evenly distributed. Bake until the custard is set, 45 to 50 minutes.
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