Plum-Walnut Tart

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 213.2
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 99.2 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 5.8 g

View full nutritional breakdown of Plum-Walnut Tart calories by ingredient
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Submitted by: KRYSTYL_ROSE


Want a nice, healthy alternative to those high calorie holiday pies? Give this low fat, low sugar, healthier dessert a try. Want a nice, healthy alternative to those high calorie holiday pies? Give this low fat, low sugar, healthier dessert a try.
Number of Servings: 8


    * 1 cup whole grain pastry flour
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground cinnamon
    * 2 tablespoons canola oil
    * 4 tablespoons ice water

    * 1/3 cup splenda
    * 1 teaspoon splenda
    * 1/4 cup grape-nuts
    * 2 tablespoons whole grain pastry flour
    * 2 tablespoons chopped toasted walnuts
    * 6 ripe plums, pitted and quartered
    * 1 tablespoon fat-free milk
    * 2 tablespoons red currant jelly


1. To make the crust: Preheat the oven to 400°F. Line a baking sheet with foil and coat with cooking spray.
2. In a medium bowl, mix the flour, salt, and cinnamon. Using a fork, slowly stir in the oil until coarse crumbs form. Stir in enough ice water to form a slightly sticky dough. Form into a ball and flatten into a disk. Cover and refrigerate for 15 minutes.
3. Place the dough between 2 pieces of waxed paper and roll into a 12" circle. Remove the top piece of paper and invert the dough onto the prepared baking sheet. Peel off the second piece of paper.
4. To make the filling: In a food processor, combine 1/3 cup of the splenda, grape-nuts, flour, and walnuts. Pulse until finely ground.
5. Spread 1/2 of mixture over the dough, leaving a 1 1/2" border around the edge. Arrange the plums in concentric circles over the nut mixture. Sprinkle remaining nut mixture over the plums. Fold the pastry border over the outside edge of the plums. Brush the milk over the dough and sprinkle with the remaining 1 teaspoon splenda.
6. Bake for 30 to 40 minutes, or until the crust is golden and the juices are bubbling. With a long metal spatula, loosen the pastry bottom. Slide the tart onto a serving platter and let cool.
7. Before serving, melt the jelly in a small saucepan over low heat. Brush over the plums.

Number of Servings: 8

Recipe submitted by SparkPeople user KRYSTYL_ROSE.


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