Recipe: Apple Plum Tart

Because sometimes you just can't ignore dessert.

Serves 8


  • ½ cup finely chopped, raw, unsalted nuts (almonds, hazelnuts, pistachios, pecans, walnuts, peanuts, or macadamia nuts)
  • ¾ cup whole wheat flour
  • 1 teaspoon salt
  • 1½ tablespoons cold unsalted butter, diced
  • 1 large egg, lightly beaten
  • 1 ½ pounds peeled, cored, and sliced tart apples
  • 3 tablespoons honey
  • ½ teaspoon ground cinnamon
  • 3 tablespoons plum jam
  • 1 tablespoon brandy or cognac


  1. In a food processor, pulse the nuts, flour, and salt until just combined. Add the butter and egg and pulse until the dough balls on the blades. Remove the dough and shape it into a ball. Wrap it tightly with plastic wrap or a zip lock bag and refrigerate for at least 30 minutes.
  2. Remove the ball of dough from the refrigerator and place it on a floured sheet of parchment paper.  Starting in the center, roll the dough outward until it forms a rough circle about 12 inches in diameter.  Shift the parchment to the center of a 10-inch pie plate and slide the dough off the parchment and into the plate.  Cut off the excess dough and use it to patch any tears in the crust.  Crimp the edges of the dough.
  3. Preheat the oven to 375 degrees.
  4. In a pot, cook the apples, honey, and cinnamon over medium heat until they have released their juices, 6-8 minutes.  Pour through a mesh strainer and set aside.
  5. Mix together the jam and brandy.
  6. Pour the jam and brandy mixture into the bottom of the pie crust. Top with the apples.
  7. Bake the tart for about 30 minutes, until the edges of the crust turn a rich brown and the smell of roasted nuts is strong.
  8. Allow the tart to sit for at least 15 minutes before cutting and serving.