Plum Tart/Crisp

• 2 pounds ripe red plums
• 1 teaspoon freshly grated lemon zest
• 2 cups all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup walnuts, finely chopped and lightly toasted
• 3/4 cup light brown sugar, firmly packed
• 12 tablespoons cold unsalted butter, diced
• 1 egg yolk

1. PREP THE PLUMS: Preheat the oven to 400u0b0 F. Bring a saucepan of water to a boil. Submerge each plum in the boiling water for about 15 seconds. The skin will peel off easily. When all of the plums are peeled, cut them in half, lengthwise. Remove the pit. Quarter the plums and then toss them in a bowl with the lemon zest. Set aside.
2. MAKE THE CRUST/CRUMBLE: In a large bowl, combine the flour, cinnamon, nutmeg, salt, toasted walnuts, and brown sugar. Use you fingers to work the butter and egg yolk into the mixture until it becomes crumbly.
3. ASSEMBLE THE TART: Butter a 9 1/2-inch tart or pie pan. Press 1 1/2 to 1 3/4 cups of the dough into the bottom of the pie pan in an even layer. Arrange the plums on top of the crust in an even layer. Sprinkle the rest of the crust mixture on top of the plums.
4. BAKE AND SERVE: Place pie pan on a baking sheet and bake until the plums are bubbling and the crust is golden brown, about 45 to 50 minutes. Cool for at least 10 minutes. Serve right from the pan warm or at room temperature. A little scoop of vanilla ice cream on the side goes very well.

red plums, freshly grated lemon zest, flour, cinnamon, nutmeg, salt, walnuts, light brown sugar, cold unsalted butter, egg yolk

Taken from food52.com/recipes/6096-plum-tart-crisp (may not work)