The sad irony of the summer is it’s when the best fruit for baking pies is in season, but it’s the worst time of year to turn on the oven! It’s been a little bit cooler here in Detroit lately, after nearly two weeks of punishing humidity. But it’s still warm enough that turning on the oven for an hour to bake a pie doesn’t sound like the most appealing idea.
The answer to this conundrum is my Sharp R-830 Convection Microwave Oven. This is a microwave that has convection technology, which means you can use it for nearly anything you would use a traditional oven for. It gets the job done fast, and without heating up your kitchen! Pretty cool, right?
Back to that summer fruit. The plums this year are amazing! So juicy and so sweet. Perfect for eating on their own, but I’m partial to baking them into a tart. I started with store-bought pie crust. It’s quick, I’m cool with it, don’t hassle me about it. But no seriously, you could totally use homemade crust here if that’s your thing. Start by rolling the crust out onto a piece of parchment paper.
Make a quick homemade walnut butter with walnuts toasted in the convection microwave. Spread the walnut butter over the crust, then top with a whole pile of quartered plums. Bake for about an hour using the convection setting, or until the plums are tender and the crust is golden brown. Ice cream is entirely optional, but entirely encouraged. Because if you don’t like warm fruit tart + ice cream, I’m not so sure about you.
UPDATE 10/17/16: Sharp Home has recently stopped production of the R-830 model of their Convection Microwave Oven and has come out with a new model, the R-930CS Sharp Carousel Countertop Convection + Microwave Oven.
Rustic Plum & Walnut Tart
For the Walnut Butter:
- 3/4 cup walnuts
- 1 egg
- 3 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
For the Tart & Assembly:
- 2 pounds plums, pitted and quartered
- Zest of 1 small lemon
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- Pinch of sea salt
- 1 refrigerated pie crust (or homemade crust for a single-crust pie)
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 egg, beaten
- Coarse sugar, for crust (optional)
- Make the Walnut Butter: Preheat Sharp R-830 Convection Microwave Oven to 350 degrees F. Line turntable with foil; place walnuts on foil. Bake 6 minutes or until walnuts are fragrant and lightly toasted. Carefully remove foil with walnuts from microwave; transfer walnuts to food processor and discard foil. Add egg, brown sugar, butter, cinnamon, vanilla and salt to food processor; process until smooth.
- Make the Tart: Preheat Sharp R-830 Convection Microwave Oven to 375 degrees F. In large bowl, toss quartered plums, lemon zest, brown sugar, flour and salt until very well combined (make sure all flour is moistened).
- Unroll pie crust on parchment paper. Evenly spread crust with walnut butter, leaving a 1-inch border around edges of crust. Spoon plum mixture over walnut butter. Fold edges of crust in toward plum mixture. Dot butter pieces over plums. Brush edges of crust with beaten egg and sprinkle with coarse sugar, if desired.
- With potholders, carefully remove turntable from oven and slide tart on parchment paper onto turntable. Return turntable to oven and bake tart 55 to 60 minutes or until plums are tender and crust is golden brown. Let stand 20 minutes before slicing and serving.
Disclosure: This was a sponsored post written by me on behalf of Sharp Electronics Corporation. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.