This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.
Yield: serves 8-12
- 2 cups flour
- <sup>1</sup>⁄<sub>2</sub> cup sugar
- 4 tbsp. unsalted butter, cut into 1/2″ cubes and chilled
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- 3 eggs, lightly beaten
- 1 cup walnuts
- 1 (12-oz.) jar plum preserves
- Process flour, 1⁄4 cup sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add 2 eggs and 1⁄4 cup ice-cold water; pulse until dough forms. Form into a disk; wrap; chill for 1 hour. Finely chop remaining sugar and walnuts in a food processor; Set aside. Puree preserves in processor.
- Heat oven to 375°. Cut dough into thirds; roll each into an 11″ × 7″ rectangle; line an 11″ × 7″ baking dish with a rectangle. Spread over half the preserves; sprinkle with one-third walnuts. Top with second rectangle; spread over remaining preserves and half remaining walnuts. Top with last rectangle, and prick with tines of a fork. Brush with remaining egg; sprinkle with remaining walnuts. Bake until golden, 25–30 minutes.
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