Barefoot Contessa's Plum Tart

Ingredients

• 2 cups all-purpose flour
• 3/4 cup finely chopped walnuts
• 3/4 cup light brown sugar, lightly packed
• 12 tablespoons cold unsalted butter, diced (1 1/2 sticks)
• 1 egg yolk
• 2 lbs plums (firm, ripe Italian prune plums, pitted and quartered lengthwise)

Directions

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Combine the flour, walnuts, and sugar in a large bowl.

3. 3

   Add the butter and the egg yolk.

4. 4

   Mix, either by hand or with an electric mixer, until crumbly.

5. 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.

6. 6

   Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way inches

7. 7

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

8. 8

   Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.

9. 9

   Remove from the oven and cool for 10 minutes.

10. 10

    Remove from the pan and transfer the tart to a flat plate.

11. 11

    Serve warm or at room temperature.

12. 12

    **Cooling time is not included in cooking time.