I always feel nostalgic when thinking about plum tarts.
When I was a kid, plum tarts were a highlight of the summer and my mum was always looking forward to enjoying a really good slice of plum tart with whipped cream, often home made by my grandmother or sometimes bought in one of the many great bakeries in Germany.
I am so happy with this particular recipe that I played around with the other day. I was planning to make a healthy version of a traditional plum tart and I can just say that I personally really enjoyed it. I had two friends coming over for lunch and we finished it together within an hour….that is probably a good sign.
This recipe is gluten and dairy free and only contains one tablespoon of raw local honey to sweeten the crust.
For the crust:
1 1/4 cups chestnut flour
1/4 cup coconut flour
1 generous tbsp of coconut oil
2 eggs (beaten)
1/2 tsp baking soda
1/2 tsp salt
1 tbsp raw honey
Mix everything thoroughly and distribute the dough evenly in a coconut oil greased tart tin.
For the topping:
I didn’t count the plums for this tart but I used almost a whole punnet from my local farm shop. Slice the ripe plums into medium thin slices and arrange them neatly any way you prefer on top of the crust. Top it with a little extra coconut oil and pumpkin spice (I didn’t add any extra sauce or sweetener as I felt the plums and crust are already sweet enough).
I baked it on a high temperature in my gas oven (it is always quite hard to know what temperature it is on) and I left it to bake for around 40 minutes and kept checking until the outer crust was golden brown and the plums slightly brown and soft.
It tastes most delicious when still a little warm and with some vanilla ice cream on top :)
Enjoy while English plums are still in season.