Rustic Plum Tart

• 1/4 cup chopped walnuts
• 2 lbs. ripe plums
• 14 cup unbleached flour
• 1/2 cup sugar
• 3 Tbs. red currant jelly
• 1 1/2 cups unbleached flour
• 2 Tbs. sugar
• 1/2 tsp. salt
• 13 cup walnut oil
• 3 to 6 Tbs. ice water

1. Preheat oven to 425F.
2. Lightly coat baking sheet with cooking spray.
3. Make crust: In medium bowl, mix flour, sugar and salt.
4. Using fork, slowly stir oil into flour until mixture is crumbly.
5. Stir in enough ice water so dough will hold together.
6. Press dough into flattened disk.
7. Roll dough between sheets of wax paper into rough circle, 14 to 15 inches in diameter and approximately 116 inch thick, patching where necessary.
8. Remove top sheet and invert dough onto prepared baking sheet.
9. Cover and refrigerate while preparing filling.
10. Spread nuts in pie pan and toast in oven until lightly golden, about 5 minutes.
11. Let cool.
12. Meanwhile, quarter plums, discarding pits.
13. In food processor, combine walnuts, flour and 14 cup sugar.
14. Process until finely ground.
15. Spread flour-nut mixture over pastry, leaving 112-inch border around edge.
16. Arrange plums, resting on their sides, in concentric circles, over nut mixture.
17. Sprinkle with remaining 14 cup sugar.
18. Fold pastry border over plums.
19. Bake 15 minutes.
20. Reduce oven temperature to 375F and bake until crust is golden and juices are bubbling, 30 to 40 minutes.
21. Using long spatula, loosen warm tart from baking sheet and slide onto serving platter.
22. Let cool.
23. Heat jelly in small saucepan over low heat until melted, then brush sauce over plums before serving.

walnuts, ripe plums, flour, sugar, red currant, flour, sugar, salt, walnut oil, water

Taken from www.vegetariantimes.com/recipe/rustic-plum-tart/ (may not work)