Summer Plum Tart

Happy Wednesday everyone!  I know, I know its the middle of the week and we are all counting down the days to the long weekend ahead.  It is that time of week where its really about the everyday things that help us get to the weekend.

Morning coffee is one of my simple everyday pleasures that REALLY helps me get to the weekends.

A mid-week sunset in the nations capitol is another one.  Then driving home with the windows down, the volume on high, listening to this song, well really its one of those everyday things.  One of the times when life little problems are gone if only for a few minutes during the day.

First off I need to admit that I did not make this tart on a Tuesday night; I actually made it Sunday morning.  I did however make apple pie cookies last night.  Recipe to come!  But Sunday, I just had one of those lazy days where all I felt like doing was sitting on my couch watching Season 1 of Boardwalk Empire and going for a bike ride. 

Here is the deal with this tart...I changed up the original recipe a bit to try and once again make it a bit healthier.  I substituted most of the butter for canola oil, and did 3/4 part white flour and 1/4 part whole wheat flour.  I then used the recipe calorie calculator to compare the original recipe to the adapted one and basically each serving is now 50-60 calories less.  I definite step in the right direction!  Plus, you can't tell a difference and it came out beautifully.  This plum tart is great warm out of the oven, because the plums are warm and melt in your mouth.  The crust has a wonderful nutty flavor, and next time I might add a sprinkle of nutmeg to the top.  This is a delicious recipe to try with summers' juicy plums and would be a great dessert for any luncheon or afternoon tea.  Enjoy!

Laying it all out.

Toast and then chop, chop, chop.

Plums and crust ready to go.

Round and round the plums go.

What can I say, I just had to try a piece before I took it into the office.  

Summer Plum Tart: (recipe adapted from Barefoot Contessa)
1 1/2 cups all-purpose flour
1/2 cup whole wheat
3/4 cup walnuts, toasted & finely chopped
3/4 cup light brown sugar, lightly packed
1/2 stick (4 tablespoons) cold unsalted butter, diced
1/4 cup canola oil, cold
1 egg yolk
2 pounds (about 6) firm, ripe plums, pitted and quartered lengthwise

1.  Preheat the oven to 400 degrees F.

2.  In a pan over medium heat toast the walnuts approximately 5 minutes, or just until you can start to smell them.  Let cool for a few minutes, then finely shop.

3.  In a medium sized mixing bowl, combine the flours, walnuts and sugar.

4.  Add the butter and the egg yolk.  Mix, either by hand or with an electric mixer, until slightly crumbly. Once these are incorporated, using a fork, mix in the oil until the crust comes together and is very crumbly.

5.  Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

6.  Sprinkle the rest of the crumb mixture evenly over the plums.

7.  Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature. Enjoy!