Almost 38 weeks pregnant, and all I want to do is bake. Luckily, a friend of ours dropped by our house Monday night bearing a wonderful gift from his hometown of Cut and Shoot, TX {yes, you read that right} - a huge ziploc bag full of Texas plums! What to do with all these juicy little guys? There was no way we could eat them all before they spoiled, so I decided to make Ina Garten's plum tart.

Being at the end of my pregnancy, I didn't want to consume too much sugar or other unhealthy stuff, so I slightly modified the recipe. I hope you enjoy it! You could probably use the same recipe and substitute another stone fruit if you'd like, such as peaches. YUM!

Barefoot Contessa's Plum Tart
from FoodNetwork.com

Ingredients:

2 cups all-purpose flour {I used spelt flour}
3/4 cup finely chopped walnuts {I used organic raw walnuts}
3/4 cup light brown sugar, lightly packed {I used Rapadura sugar, which is less processed and also rich in iron- score!}
1 1/2 sticks cold unsalted butter, diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise {I don't know what Italian prune plums are, but the ones I used were Texan :)}

Directions:

Preheat the oven to 400 degrees. Then, prepare the plums...

Next, dice the butter. Make sure it's very cold and straight out of the fridge.

Combine the flour, walnuts, and sugar in a food processor or mixer. Add the butter and the egg yolk.

Pulse in food processor, or mix with an electric mixer, until crumbly. It doesn't take long!

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.

Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Finally, sprinkle the rest of the crumb mixture evenly over the plums.

Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.