So many people tell me that they can’t make pastry. Well this is the recipe is a tart with a crumble topping that anyone can make. That toasty, nutty smell as it comes out the oven will have everyone wanting a piece and it’s agony waiting for ten minutes so it’s cool enough to cut.
The pastry and the crumble are made out of the same mix that you blitz together in the food processor and some of it pressed into a tart tin to make the pastry and the rest is then sprinkled on top of the fruit filling for the crumble.
I have chosen plum and walnut for this version because it feels very autumnal but you could ring the changes and swap combos about a bit. For summer say apricot and almond? Or how about apple and pecan for winter?! Serve the tart with cream, custard or icecream (or all three lol) and watch everyone devour it!!
- 240g plain flour
- 100g chopped walnuts
- 150g light soft brown sugar
- 150g cold butter, diced
- 1 egg yolk
- 1 kg red plums, pitted and quartered lengthwise
- Heat oven to 180c/160 fan
- Put flour, walnuts, sugar, butter and egg yolk in food processor and pulse till crumbly
- Put 2/3rds of mix into a 24cm loose bottomed tart tin. Press it firmly round bottom and sides to form an even shell
- Arrange plums, skin side down in circles round tin until base is completely covered
- Sprinkle rest of crumble mix over plums in an even layer
- Bake for 40 to 50 mins till light brown and juices from plums are bubbling
- Allow to cool for 10 minutes then turn out onto serving dish
- Serve still warm or at room temperature