If you’re looking for a tart tart… er, I mean a tart tasting, not overly sweet fruit pie-thingy, then plums and raspberries are a good combo for your filling. Plus, they’re pink! Awww… how cute.
I referred to Ina Garten’s plum tart recipe, but was a little lazy in keeping close to the original, but I don’t think the results suffered. Just look at it!
The crust mixture is as follows:
2 cups white whole wheat flour
3 oz. walnuts
1 stick butter
3/4 c. brown sugar
1/2 t. salt
Put the flour and nuts in the food processor and grind until the nuts are similar in texture to the flour. Add the sugar and salt and process again to mix thoroughly. Now, take the butter and cut it into small cubes and pulse into the flour mixture until incorporated (about 7 pulses).
Take about half the filling and press it into the bottom of a tart shell or pie pan, preferably deep dish cause this is a lot of tasty stuff.
* The original recipe calls for an additional half stick of butter (which I did not have) and an egg yolk (which I didn’t feel like bothering with. The mixture still held together when squeezed in my hand, so I didn’t worry about it.
About 2 lbs. or 8 cups worth of red/purple plums, quartered
1 pint raspberries
2 T constartch
Toss this together in a bowl and then pour over the crust. Sprinkle remaining flour mixture over the fruit and bake at 350 for about 40-45 minutes.
It’s perfectly tart, a little sweet, the crust kind of melts in your mouth, and you can’t ask for a better pairing with ice cream.