-
1
Blend first 4 ingredients in processor until nuts are finely ground.
-
2
Add butter; blend until coarse meal forms.
-
3
Add egg yolk; blend until moist clumps form.
-
4
Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
-
5
Cover; chill 1 hour.
-
6
Preheat oven to 350F.
-
7
Blend flour, walnuts, both sugars, coarse salt, cinnamon, nutmeg, and cardamom in processor until nuts are finely ground.
-
8
Add thyme and blend 5 seconds.
-
9
Transfer mixture to medium bowl.
-
10
Add butter.
-
11
Using fingertips, rub in until small moist clumps form.
-
12
Spread streusel mixture on rimmed baking sheet.
-
13
Bake 8 minutes.
-
14
Stir, then continue baking until golden brown, about 7 minutes longer.
-
15
Cool streusel completely (mixture will become crisp).
-
16
Combine both cheeses, 1 tablespoon honey, 1 tablespoon oil, sugar, nutmeg, coarse salt, and pepper in large bowl; stir to blend well.
-
17
Refrigerate while baking crust.
-
18
Preheat oven to 350F.
-
19
Line crust with foil; fill with dried beans or pie weights.
-
20
Bake crust until sides are set, about 15 minutes.
-
21
Remove foil and beans.
-
22
Continue to bake crust until golden brown, pressing with back of fork if crust bubbles, about 15 minutes longer.
-
23
Cool crust completely.
-
24
Spread cheese filling in crust.
-
25
Arrange plums in concentric circles atop filling, leaving 3/4-inch plain border.
-
26
Sprinkle streusel lightly over tart.
-
27
Refrigerate tart at least 1 hour and up to 4 hours.
-
28
Remove pan sides; place tart on platter.
-
29
Drizzle with 2 tablespoons honey and 2 tablespoons oil; sprinkle with fleur de sel.
-
30
Cut tart into wedges.
-
31
*Fleur de sel, a sea salt from Brittany, can be found at specialty foods stores.
