Instructions: Preheat oven to 400.

Place first 3 ingredients in a food processor; pulse 2 times or until blended. Add butter; pulse 4 times or until mixture resembles coarse meal. Combine ice water and vinegar. With processor on, add mixture through food chute, processing just until blended (do not form a ball). Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 14-inch circle. Chill dough 15 minutes or until plastic wrap can be easily removed.

Remove plastic wrap, and fit dough into a 12- or 13-inch round pizza pan, allowing edges of dough to extend over edges of pan. Set aside.

Place walnuts, 1/4 c flour, and 1/2 tsp cinnamon in a food processor; process 20 seconds or until walnuts are very finely ground (do not overprocess to a paste). Set aside.

Sprinkle walnut mixture evenly over pastry, leaving a 1- to 2-inch border. Working from the outside edge of pan to the center, arrange plum wedges in a spiral patter, overlapping wedges slightly.

Combine 1/3 c sugar, remaining 1/2 tsp cinnamon, and nutmeg; stir well. Reserve 1 T sugar mixture; set aside. Sprinkle remaining sugar mixture evenly over plum wedges. Fold edges of pastry over plums (pastry will only cover outside edges of fruit) Brush edge of pastry with 1 1/2 tsp water, and sprinkle with reserved 1 T sugar mixture.

Bake at 400 for 45 minutes or until pastry is lightly browned. Let cool in pan on a wire rack.

Combine remaining 1 T water and apricot preserves in a small saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 minute, stirring constantly. Gently brush apricot mixture over plums. Let cool completely.

Cuisine: "American"

Yield: 1 tart
Ratings : Do Again 9 Points 4

Serving Ideas : Top with small spoonful of cool whip or vanilla ice cream.

NOTES : Can also use other fruits: apples, peaches, nectarines.

Only 5 pts per serving if divided into 8 pieces.

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