Ingredients
Crust:
1 1/2 cups flour
2 Tablespoons, plus one teaspoon sugar
1/2 teaspoon salt
1/3 cup canola or vegetable oil
4-6 Tablespoons ice water
1 Tablespoon milk
Filling:
4 Tablespoons pecans, chopped
1/4 cup flour
3 Tablespoons Grape-Nuts Cereal
7 Tablespoons GOLDEN BLOSSOM HONEY
2 pounds plums
Honey Tips
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Directions
Crust:
Prepare a large baking sheet with non-stick cooking spray and set aside. In a medium sized bowl, mix together flour, 2 Tablespoons sugar, and salt. With a fork, slowly stir while drizzling oil into mixture. Continue until crumbly. Blend enough ice water into mixture so that dough holds together in a ball. Dough may be moister than conventional pastry dough. Press dough into a flat disk.
Take 2 sheets (approximately 15 inches long each) of plastic wrap and place side by side on work surface being careful to overlap long sides by approximately one to two inches. Place dough in the center and cover with 2 more overlapping pieces of plastic wrap. Roll the dough until shaped into a rough circle, approximately 15 inches in diameter, and 1/16 inch thick. Remove the top sheets of plastic. Flip the dough onto the baking sheet and remove plastic wrap. Refrigerate until filling is ready.
Preheat oven to 425°
Filling:
Put pecans on sheet of foil and place in preheated oven for 5 minutes or until lightly toasted. Set aside to cool.
Place flour, cereal, 2 Tablespoons honey, and the toasted nuts in a food processor and blend until mixture is finely ground.
Cut plums in half, discard pits, and slice into 1/2″ thick wedges. Remove dough from refrigerator. Spread nut mixture over the pastry. Leave a 1 1/2 inch border around the edge. Arrange plum slices next to each other in a spiral pattern following the circular shape of the pastry. Drizzle remaining 5 Tablespoons of honey over plums.
Fold the edges of pastry over and pinch every 3 or 4 inches for elegant border. Brush pastry rim with milk, and sprinkle with 1 teaspoon sugar to coat. Bake for 15 minutes, reduce heat to 375° and bake for another 25-35 minutes or until crust is golden.
Using a spatula, slide tart onto a serving plate. Serve warm or cool with a scoop of vanilla ice cream if you wish.
Serves 8-10.
Prepare a large baking sheet with non-stick cooking spray and set aside. In a medium sized bowl, mix together flour, 2 Tablespoons sugar, and salt. With a fork, slowly stir while drizzling oil into mixture. Continue until crumbly. Blend enough ice water into mixture so that dough holds together in a ball. Dough may be moister than conventional pastry dough. Press dough into a flat disk.
Take 2 sheets (approximately 15 inches long each) of plastic wrap and place side by side on work surface being careful to overlap long sides by approximately one to two inches. Place dough in the center and cover with 2 more overlapping pieces of plastic wrap. Roll the dough until shaped into a rough circle, approximately 15 inches in diameter, and 1/16 inch thick. Remove the top sheets of plastic. Flip the dough onto the baking sheet and remove plastic wrap. Refrigerate until filling is ready.
Preheat oven to 425°
Filling:
Put pecans on sheet of foil and place in preheated oven for 5 minutes or until lightly toasted. Set aside to cool.
Place flour, cereal, 2 Tablespoons honey, and the toasted nuts in a food processor and blend until mixture is finely ground.
Cut plums in half, discard pits, and slice into 1/2″ thick wedges. Remove dough from refrigerator. Spread nut mixture over the pastry. Leave a 1 1/2 inch border around the edge. Arrange plum slices next to each other in a spiral pattern following the circular shape of the pastry. Drizzle remaining 5 Tablespoons of honey over plums.
Fold the edges of pastry over and pinch every 3 or 4 inches for elegant border. Brush pastry rim with milk, and sprinkle with 1 teaspoon sugar to coat. Bake for 15 minutes, reduce heat to 375° and bake for another 25-35 minutes or until crust is golden.
Using a spatula, slide tart onto a serving plate. Serve warm or cool with a scoop of vanilla ice cream if you wish.
Serves 8-10.
