Author Notes
My favorite dessert in the world might be the plum tart with goat cheese and walnut thyme streusel from Bon Appetit. This is my winter interpretation of it - similar flavors but a different structure and prunes instead of plums. —VanessaS
Ingredients
- Crust
-
1 cup
flour
-
1/2 cup
powdered sugar
-
1/2 cup
walnuts
-
1/4 teaspoon
salt
-
1/4 teaspoon
cinnamon
-
1/4 teaspoon
nutmeg
-
1/4 teaspoon
ground cardamom
-
1 teaspoon
dried thyme
-
5 tablespoons
cold butter, cut into 1/2 inch cubes
-
1
egg
- Filling
-
6 ounces
prunes
-
1/4 cup
cognac
-
8 ounces
soft goat cheese that has sat at room temperature for while
-
1 cup
ricotta
-
3 tablespoons
sugar
-
1 tablespoon
olive oil
-
1/4 teaspoon
nutmeg
-
1/3 cup
honey
Directions
-
Microwave cognac and prunes for 45 seconds and let sit at room temperature while you prepare the rest of the tart.
-
Blend flour, sugar, walnuts, salt, nutmeg, cinnamon, cardamom and thyme in a food processor until nuts are finely ground. Add butter and pulse until the dough looks like coarse cornmeal. Add egg and pulse until dough start to form large clumps. Press the dough into a 9 inch tart pan with removable bottom and chill for at least an hour.
-
Line crust with foil and fill with pie weights. Bake in a preheated 350 oven for 15 minutes. Remove foil and weights and bake for another 15 minutes, until golden. Let cool completely.
-
Blend prunes and cognac in food processor until smooth. Place in a medium bowl and add goat cheese, ricotta, sugar, olive oil and nutmeg. Spread filling in cooled crust and chill for at least an hour.
-
Just before serving, bring the honey to a boil in a small saucepan. Boil for about two minutes, until the honey gets very bubbly. Turn off the heat, stir until the bubbles subside, and pour over the tart.
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