Plum and Walnut Tart

Plum and Walnut Tart.  So many people tell me that they can’t make pastry and so wouldn’t try to make a tart.  Well this is recipe that allows you to make a tart without making a pastry!  It’s a delicious cheat.

The base and the crumble topping are the same mix which make by you blitzing in the food processor.   You use two thirds of the mix pressed into a tart tin to make the “pastry “and the rest is then sprinkled on top of the fruit filling for the streusel.   The 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.

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) and watch everyone devour it!!



  • 240g plain flour (gluten free works well here too)
  • 100g chopped walnuts
  • 150g light soft brown sugar
  • 150g cold butter, diced (dairy or plant)
  • 1 egg yolk or 2-3 tbsp cold water
  • 1 kg red plums, pitted and quartered lengthwise

Plum and walnut tart case being filled with plums


  1. Heat oven to 180c/160 fan
  2. Put flour, walnuts, sugar, butter and egg yolk/water
    in food processor and pulse till crumbly
  3. Put 2/3rds of mix into a 24cm loose bottomed tart tin. Press it firmly round bottom and sides to form an even shell
  4. Arrange plums, skin side down in circles round tin until base is completely covered
  5. Sprinkle rest of crumble mix over plums in an even layer
  6. Bake for 40 to 50 mins till light brown and juices from plums are bubbling
  7. Allow to cool for 10 minutes then turn out onto serving dish
  8. Serve still warm or at room temperature

For other autumnal puddings try Blackberry Fool or maybe Plum, Hazelnut and Sloe Gin Crumble

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Plum and Walnut Tart ready to go in the oven

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