Plum & Raspberry Tart

Ingredients

For the fillings:

4 plums

1 tsp. vanilla extract

1 tbsp. cinnamon

250g/9oz honey or maple syrup

120g/4oz ground almonds

45g/1.5oz raspberries

3 eggs

100g/3.5oz coconut oil

For the crust:

100g/3.5oz rolled oats

120g/4oz ground almonds

50g/2oz coconut oil

1 tbsp. honey or maple syrup

1 tsp. vanilla extract

1 egg

Optional:

Sea buckthorn powder to serve

Preparation

Preheat the oven to 160C/320F.

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.

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.

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.

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

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

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

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About

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. As long as the tins/cases are greased before you add the almond mixture there should be no breakages or leaks.