Plum and Raspberry Tart recipe

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Ingredients

¼ cup coconut oil
1 egg
1 tablespoon honey
1 teaspoon vanilla extract
1 cup ground almonds
1 ¼ cups rolled oats
1 ¼ cups water
¾ cup honey, divided
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
4 plums, pitted and sliced
1 cup ground almonds
3 eggs
½ cup coconut oil
½ cup fresh raspberries

Nutrition Info

598.2 calories
carbohydrate: 49.8 g
cholesterol: 93 mg
fat: 42.3 g
fiber: 7.1 g
protein: 13 g
saturatedFat: 20 g
servingSize: -
sodium: 38.8 mg
sugar: 34.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Combine 1/4 cup coconut oil, 1 egg, 1 tablespoon honey, and 1 teaspoon vanilla extract in the bowl of a food processor, pulse until well combined. Add 1 cup ground almonds and oats gradually to the mixture, pulse until well combined and a dough ball is formed.

  3. Roll out dough to fit a 9-inch pie dish.

  4. Bake in the preheated oven until edge of crust is golden, 10 to 15 minutes.

  5. Place water, 1/3 cup honey, cinnamon, and 1 teaspoon vanilla extract in a saucepan, bring to a boil. Add plums, simmer over medium-low heat until softened, about 20 minutes.

  6. Combine 1 cup ground almonds, 3 eggs, 1/2 cup coconut oil, and remaining honey in a blender, blend until smooth. Pour over pastry. Place plums and raspberries carefully on top.

  7. Bake in the preheated oven until set, about 30 minutes.

Recipe Yield

1 9-inch tart

Recipe Note

This gluten-free plum and raspberry tart is our new favorite 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 flavor to it too. It tastes far too delicious to be good for you, but it really is. Serve with sea buckthorn powder.

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