Rustic Plum Tart
A deliciously sweet and juicy rustic plum tart recipe. Vegan, gluten-free, and refined sugar-free. A delightful seasonal favorite.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 7" tart
- Category: Pies and Tarts
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
Crust
- 1/2 cup white rice flour
- 3 tbsp smooth and runny macadamia nut butter
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp salt
Filling
- 3 large plums (~ 60 gr each when whole), sliced thinly into half rounds**
Apricot Glaze
- 2 tbsp apricot preserves*
- 1 tbsp coconut oil
- 1/2 tbsp maple syrup
- 2 tbsp hot boiled water
Instructions
1. Pre-heat oven to 350F. Oil a 7" tart pan or similar sized pie plate. Set aside.
2. Place all crust ingredients in a small mixing bowl and stir together with a spoon to combine until it forms a soft dough.*** Shape it into a rough flat disk with your hands and place it into the prepared pan. Carefully knead and shape it by pressing it with your fingers and guiding it to thinly fill out the base of the pan and up the walls. Be sure to not leave any holes or cracks, so that the whole crust surface is more or less even.
3. Place the plum slices in layers, starting with the outside of the tart (leaning against the walls of the tart a little), and continuing the concentric pattern overlapping the slices somewhat until the whole tart is filled. Note: I cut a tiny circle out of one of the slices and put that in the center of the tart.
4. Mix all apricot glaze ingredients in a small measuring cup. Then transfer to a mini blender like a magic bullet / nutri-bullet and blend until smooth. Spoon this mixture over the sliced plums inside the tart in an even fashion covering the whole upper surface of the tart.
5. Bake in a pre-heated oven for approximately 45 minutes until the tart filling is bubbling nicely and the edges of the crust look golden. Cool on a wire rack until the bubbles / filling settle. Slice and enjoy!****
Notes
*Note: you will have some left over, but you need roughly this amount to get enough nice even slices.
** I used St. Dalfour apricot jam, which is fruit-sweetened.
*** Note that this type of dough can end up varying in consistency a little due to the consistency of the nut butter you use. So if your dough is too dry, add a bit more nut butter / maple syrup. If it's way too wet, add a bit more rice flour as needed. You want it to be soft and pliable so you can shape it to fit the dish.
**** If using a tart pan with fluted edges, you might need to use a little skewer or toothpick to separate the crust from the walls a little before pulling the tart or a slice out.
Find it online: https://www.unconventionalbaker.com/rustic-plum-tart/