Plum and Mirabelle Tart with Walnut Crumble

Ingredients for 16 servings:

• 300 g plum(s) , damsons (weighed after pitting)
• 300 g Mirabelle plums (weighed after pitting)
• 170 g butter, cold
• 300 g flour
• 220 g sugar
• 1 pinch of salt
• 70 g ground walnuts
• 1 pack of pudding powder (vanilla)
• 350 ml milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

…also tastes good ONLY with plums or ONLY with mirabelle plums!

Halve and pit the plums and mirabelle plums. Knead 150g butter with the flour, 200g sugar, and a pinch of salt into a smooth dough, then rub it between your hands to form crumbles. Press just over two-thirds of the crumbles into a lightly greased 28cm tart tin up to the edge and bake in a preheated oven at 180°C (gas mark 2-3; fan oven 160°C) for 15 minutes. Knead the remaining crumbles with the remaining 20g butter and the finely ground walnuts, crumble into crumbles, and chill. Mix the custard powder with a little milk and the remaining 20g sugar until smooth. Bring to a boil with the remaining milk, stirring continuously, and let cool. Remove the pre-baked base from the oven and let cool slightly. Spread the custard on the base and arrange plums and mirabelle plums in a circle, alternating from the edge to the center. Sprinkle with the crumble. Bake the tart in the oven at the same temperature for 45 minutes (second rack from the bottom). Remove from the oven, let cool, and dust with powdered sugar, if desired. Delicious with or without whipped cream! It also works with ground hazelnuts or almonds, of course, but I like walnuts best here!