Recipe: Grain Free Rustic Plum Tart

Ingredients for Crust
• 2 medium eggs
• 2 tablespoon raw Honey
• 2 teaspoon vanilla extract
• 3 tablespoon ghee or butter
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp Sea salt
• 1/2 tsp baking soda
• Food processor
• parchment paper
• cookie sheet
• Pastry brush

Instructions for the Crust
1. In a food processor mix together the eggs, the honey and vanilla extract
2. Add the almond flour and part of the coconut flour and mix
3. The batter should be somewhat thick and starting to make a ball in the processor — if it is not, add coconut flour a little at a time
4. Be sure to taste the batter to make sure it is sweet enough for you
5. Place on a parchment lined cookie sheet and with your hands form a rectangular crust with sides
6. It doesn’t have to be perfect – it is supposed to be rustic
7. With a fork, poke holes along the bottom of the crust
8. Bake at 325 degrees F for only 8 minutes while you prepare the plums
9. Remove crust after 8 minutes and set aside
Ingredients for the Plum filling
• Approximately one pound of small Italian plums
• 1 Tbsp gelatin for the glaze
• 2 Tbsp honey for the glaze
Instructions for the Plum Filling
1. Clean and remove the pits by cutting the plums into quaters
2. Line them up close together along the crust
3. Mix the glaze by adding 2 tablespoon water to 1 tablespoon of gelatin in a small bowl and mix quickly
4. Add the honey and mix quickly together
5. It should be the consistency of syrup – you can add a few drops of water if it appears to be too thick
6. With a pastry brush, apply the glaze to the plums
7. Bake at 325 degrees F for 15 minutes and check
8. If the crust is getting very browned, cover lightly with an oven proof cover like foil or parchment paper (be aware that parchment paper can ignite) and bake for 10 more minutes
9. Let cool on the cookie sheet
10. Serve at room temperature or cold
11. Store in the refrigerator
Prep Time: 25 minutes
Cook Time: 25 minutes

Leave a Reply

Your email address will not be published. Required fields are marked *