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1
Preheat oven to 425F.
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2
Lightly coat baking sheet with cooking spray.
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3
Make crust: In medium bowl, mix flour, sugar and salt.
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4
Using fork, slowly stir oil into flour until mixture is crumbly.
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5
Stir in enough ice water so dough will hold together.
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6
Press dough into flattened disk.
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7
Roll dough between sheets of wax paper into rough circle, 14 to 15 inches in diameter and approximately 116 inch thick, patching where necessary.
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8
Remove top sheet and invert dough onto prepared baking sheet.
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9
Cover and refrigerate while preparing filling.
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10
Spread nuts in pie pan and toast in oven until lightly golden, about 5 minutes.
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11
Let cool.
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12
Meanwhile, quarter plums, discarding pits.
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13
In food processor, combine walnuts, flour and 14 cup sugar.
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14
Process until finely ground.
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15
Spread flour-nut mixture over pastry, leaving 112-inch border around edge.
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16
Arrange plums, resting on their sides, in concentric circles, over nut mixture.
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17
Sprinkle with remaining 14 cup sugar.
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18
Fold pastry border over plums.
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19
Bake 15 minutes.
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20
Reduce oven temperature to 375F and bake until crust is golden and juices are bubbling, 30 to 40 minutes.
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21
Using long spatula, loosen warm tart from baking sheet and slide onto serving platter.
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22
Let cool.
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23
Heat jelly in small saucepan over low heat until melted, then brush sauce over plums before serving.
