plum & raspberry tart

Name: Plum & Raspberry Tart
Prep time: 10 min
Cook time: 1 h
Yield: 4
Cuisine: UK/Ireland
Ingredients: ## FOR THE FILLINGS:; 4 - plums; 1 teaspoon(s) vanilla extract; 1 tablespoon(s) cinnamon; 250 gram(s) honey or maple syrup; 120 gram(s) ground almonds; 45 gram(s) raspberries; 3 - eggs; 100 gram(s) coconut oil; ## FOR THE CRUST:; 100 gram(s) rolled oats; 120 gram(s) ground almonds; 50 gram(s) coconut oil; 1 tablespoon(s) honey or maple syrup; 1 teaspoon(s) vanilla extract; 1 - egg; ## OPTIONAL:; - sea buckthorn powder to serve

12 Pinches 2 Photos

Shy Strawberry

London

Updated on Sep 26, 2017

This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It’s made using an almond shortcrust pastry case that’s not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don’t be tempted to leave it too thick, about 0.5cm is as thick as we would go with it. Don’t worry about it breaking whilst baking, this should only happen if you forget to grease the baking tins and it might break as you remove the tarts.

Rate

prep time 10 Min

cook time 1 Hr

method Bake

yield 4 tarts

Ingredients

FOR THE FILLINGS:
4 - plums
1 teaspoon vanilla extract
1 tablespoon cinnamon
250 grams honey or maple syrup
120 grams ground almonds
45 grams raspberries
3 - eggs
100 grams coconut oil
FOR THE CRUST:
100 grams rolled oats
120 grams ground almonds
50 grams coconut oil
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
1 - egg
OPTIONAL:
- sea buckthorn powder to serve

How To Make plum & raspberry tart

Step 1

Preheat the oven to 160C/320F.

Step 2

Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
Step 3

Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
Step 4

Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 mins.
Step 5

Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
Step 6

Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
Step 7

Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.
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