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Rustic Plum-Walnut Tart

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/3 cup walnut oil, (see note)
6 tablespoons ice water
1/4 cup all-purpose flour
1/2 cup granulated sugar
3 tablespoons wheat germ or oat bran
1/4 cup chopped walnuts, toasted
2 pounds plums, seeded and quartered
1/4 cup granulated sugar
1 tablespoon milk
1 teaspoon granulated sugar
3 tablespoons raspberry jam

1. Preheat oven to 425°F (220°C).
2. Combine first additions of flour and sugar with salt in a medium bowl. Slowly stir in walnut oil, mixing until the mixture is crumbly. Stir in ice water, a tablespoon at a time, until dough holds together.
3. Press dough into a disk between double sheets of plastic wrap. Roll into a 14-inch circle, remove top sheet of plastic wrap, and invert onto a large ungreased baking sheet or pizza pan. Refrigerate for at least an hour, covered with the other sheet of plastic.
4. In a food processor, combine second additions of flour and sugar with wheat germ (or oat bran) and walnuts. Process until smooth. Spread over chilled crust leaving a 1 1/2-inch border. Arrange plums on their flat sides over walnut mixture. Sprinkle with third addition of sugar. Fold edges of crust over plums. Brush crust with milk and sprinkle with final addition of sugar.
5. Bake for 15 minutes, then reduce the heat to 375°F (190°C) and bake 30 to 40 minutes or until crust is golden.
6. Meanwhile, melt raspberry jam in a small saucepan over medium-low heat; let cool slightly, strain and set aside. Use a pastry brush to glaze warm tart with melted jam.

Makes 8 servings.

Note: Walnut oil can be found in most gourmet stores and in some large grocery stores.