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Plum Tart with Walnuts and Thyme
By Josie Ross
1 cup all purpose flour
1/2 cup powdered sugar
1/2 cup walnuts
1/4 teaspoon coarse kosher salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 egg yolk
Topping
1 cup all purpose flour
2/3 cup walnuts
1/3 cup (packed) golden brown sugar
1/3 cup sugar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon fresh thyme leaves
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
Filling
and topping
10 ounces (1 cup) whole-milk ricotta cheese
4 tablespoons honey
3 tablespoons extra-virgin olive oil
1 tablespoon sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon coarse kosher salt
Pinch of freshly ground black pepper
1 lb plums halved, pitted, cut into 1/4-inch-thick wedges
Fleur de sel for garnish
To make
crust:
In a large bowl, combine flour, walnuts, sugar and salt. Cut in the
butter using two knives or a pastry cutter until coarse meal forms. Add
an egg yolk; blend until moist clumps form. Place the dough into bottom
and press up the sides of a 9-inch tart pan with removable bottom. Chill
1 hour.
Preheat oven to 350°F. Blend flour, walnuts, both sugars, coarse salt,
cinnamon and nutmeg in a small bowl (or food processor) until nuts are
finely ground. Add thyme and mix well. The, using your fingers or two
knives, cut in butter. Sprinkle streusel mixture on rimmed baking sheet.
Bake about 12 minutes, stirring half way through cooking time. Allow to
cool.
Combine
the ricotta cheese, half of the honey,
1 tablespoon oil, sugar, nutmeg, coarse salt, and pepper in large bowl;
stir to blend well. Set aside.
Preheat oven to 350°F. Bake crust until sides are set, about 20 minutes.
Cool crust completely.
Spread cheese mixture in crust. Arrange plums in a circle on top of
filling, leaving about an inch from the border. Sprinkle streusel
lightly over tart.
Drizzle with 2 tablespoons honey and oil. Then, bake for 15 minutes.
Remove from oven, cut into wedges and serve.
© Josie Ross
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