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Preheat the oven to 400F.
Line a baking sheet with foil and coat with cooking spray.
Crust:
1 cup whole grain pastry flour
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tbsp. canola oil
3-4 tbsp. ice water
Filling:
1/3 cup + 1 tsp. sugar
1/4 cup Grape Nuts or low-fat granola
2 tbsp. whole grain pastry flour
2 tbsp. chopped toasted walnuts
6 plums, pitted and quartered
1 tbsp. fat free milk
2 tbsp. red currant jelly
8 servings
To make the crust:
In a medium bowl, mix the flour, salt, and cinnamon.
Usind 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.
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.
To make the filling:
In a food processor, combine 1/3 cup of the sugar, the cereal, flour, and walnuts.
Pulse until finely ground.
Spread over the dough, a leaving 1 1/2" border around the edge.
Arrange the plums in concentric circles over the nut mixture.
Fold the pastry border over the outside edge of the plums.
Brush the milk over the dough and sprinkle with the remaining 1 tsp. sugar.
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.
Before serving, melt the jelly in a small saucepan over low heat.
Brush over the plums.
Line a baking sheet with foil and coat with cooking spray.
Crust:
1 cup whole grain pastry flour
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tbsp. canola oil
3-4 tbsp. ice water
Filling:
1/3 cup + 1 tsp. sugar
1/4 cup Grape Nuts or low-fat granola
2 tbsp. whole grain pastry flour
2 tbsp. chopped toasted walnuts
6 plums, pitted and quartered
1 tbsp. fat free milk
2 tbsp. red currant jelly
8 servings
To make the crust:
In a medium bowl, mix the flour, salt, and cinnamon.
Usind 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.
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.
To make the filling:
In a food processor, combine 1/3 cup of the sugar, the cereal, flour, and walnuts.
Pulse until finely ground.
Spread over the dough, a leaving 1 1/2" border around the edge.
Arrange the plums in concentric circles over the nut mixture.
Fold the pastry border over the outside edge of the plums.
Brush the milk over the dough and sprinkle with the remaining 1 tsp. sugar.
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.
Before serving, melt the jelly in a small saucepan over low heat.
Brush over the plums.
