Plum tart w/whole spelt

Recipe adapted from Ina Garten 

time: 10 min preparation + 45 min baking + 10 min cooling

ingredients

• 1 kg (2 lbs) Italian type (I used very small ones) plums
• 100 g (2/3 cup) walnuts blended/chopped fine
• 180 g (12 Tablespoons) cold butter diced
• 240 g (2 cups) spelt flour
• 150 g (3/4 cups) sugar
• 1 egg white

instructions

1. Preheat oven to 400 F/ 205 C (fan forced function). 
2. Slice the plums open (just about all the way). Remove the pits. 
3. In a large bowl, place the rest of the ingredients. Using your hands combine and cover everything (but the plums) with grease to make a crumble-looking mass. Place about half of the crumble on the bottom of an 11 inch/28 cm spring or tart form and press it with your fingers. 
4. Arrange the plums, starting from the outside, in an organized matter. Throw the rest of the dough on top of the plums. 
5. Place it in middle oven for about 45 minutes. Take it out, let it cool for at least 10 minutes. Delicious!!!

notes

• 2 cups of regular flour weights 300 g
• Ina used brown sugar, I was out
• my sister made a diabetic version with whole rye flour and stevia and said it was fantastic
• all my plums very standing up on the cake in order to fit 
• probably a good idea to switch oven to bottom grill only for the last 15 minutes of baking