Scattered walnuts beneath the plums adds a lovely crunch to this tart. Words and recipe: Extracted from Where the River Bends by Jane and Jimmy Barnes A chef friend suggested adding walnuts to my plum tart. A layer of them scattered under the plums soaks up some of the juices and adds a lovely crunch. Serves: 8 INGREDIENTS 1/3 cup very finely chopped walnuts 8–12 mixed plums, halved or quartered, seeds removed 1 cup blueberries icing sugar, to dust runny custard, cream and/or ice-cream, to serve Pastry: 180 g unsalted butter 1 2/3 cup cups plain flour pinch of salt