Layered Plum Tart with Apricot Crumble

Would you be compelled to make this if I told you that it’s healthy enough to eat for breakfast?

Layered Plum Tart with Apricot Crumble

Inspiration comes from this other fabulous dessert of mine

Ingredients: 1 C. Whole wheat pastry flour OR for gluten free option 1 C. certified gluten free oat flour, 1/3 C. Cashews, 10 pitted dates, 10 dried apricots, 1 t. vanilla, 2 T. raw sugar, 2 T. coconut oil, 1/2 t. sea salt, 1 t. cinnamon, 4-6 large plums, pitted and thinly sliced (with skins on)

Method: Preheat oven to 350 degrees. Combine flour, cashews, dates, apricots, vanilla, raw sugar, coconut oil, salt and cinnamon in a food processor or high powered blender. Process until fine and crumbly. Press 1/2 of the crumb mixture into the bottom of a 9 inch spring-form pan, mixture will be a bit dry, but the juices from the fruit will moisten it while baking.

Top with sliced a layer of sliced plums

follow the pattern shown in above photos. Sprinkle with only 1/2 of the remaining crumble 

Place another layer of plums over the crumble.

Add 1 T. water to last bit of crumble and put the moistened remaining crumble over the plums.

Bake for 30-35 minutes until fragrant and crumble is golden. Remove from springform pan and let cool slightly before serving. If you’re feeling naughty (I was), you can drizzle yours with a vegan powdered sugar and water glaze.

This tart would also be good made with peaches, apples, pears, etc. Use your imagination!

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Filed under Desserts, Vegan

79 responses to “Layered Plum Tart with Apricot Crumble

  1. Love plum tarts! I’m compelled to snarf this down RIGHT now!! Gorgeous, girl!

  2. This looks seriously amazing.

  3. mollisia

    what a fabulous idea you had! :) I’ve never heard about apricot crumble! I have to try to do this! :)

  4. So wonderful!!! Can I come for tea and bring a spoon?

  5. erika

    Will trade for chocolate. ;) Gorgeous!

  6. This looks absolutely delicious. Am dying to try it at home!!!

  7. YUM. I have to try this out! I’ll be doing the gluten-free version :) Thanks for sharing!

  8. Adding this to my to-bake list!

  9. That looks wonderful, and much healthier than my non-vegan, butter laden version. Will give this approach a try next time there is fruit in the house that begs to be baked.

    • Thanks Jean! I used to adore butter so I’m sure your tarts are delicious! But yes, this makes a very delicious healthful version that is very different, but in a good way. I don’t think you’ll miss the butter here and of course you can use any fruit that bakes well.

  10. Simple beautiful and delectable Somer. I love this and I think I love you for posting this!! :) Hubby would love this…he can’t eat much sugar because of his gout!!

    • Oh, then this would really be perfect for him! You can use this for any pie type dessert and no other sweetener is necessary other than the fruit. The dates and apricots and cashews give it a rich flavor and tricks you into thinking it’s worse for you than it actually is!

  11. i love this tart. we usually dont eat sweet tarts and pies because i find them too sweet. but this fits perfectly!

  12. Wow, this looks delicious AND beautiful! I’m not much of a baker but I am definitely going to try this out – thanks for sharing!

  13. This is so beautiful! As soon as plums are in season here I’m making this tart- I love the layered effect of the fruit, maybe I’ll try it with some other fruit before then :)

  14. Wow, that is gorgeous! I’d love for that to be my breakfast. Now I feel cheated! I usually just have toast! :D

  15. This looks incredibly yummy! This is next on my list of recipes to try, after I get done perfecting my dessert for the Virtual Vegan Potluck. Can’t wait!!!

    • Yay! You’re in the potluck! It’s going to be so fun! Can’t wait to see what you come up with. Thanks for the sweet compliment and I hope you like the tart as much as I do!

  16. Holy crap Somer! I’m on my way over!

  17. I would eat this even if you told me every bite would make its way to my backside!! This looks delicious!!

    • I think this is my favorite comment I’ve read today! HAHA! Fortunately, it won’t add to your backside or go straight to the hips which makes me love it even more!!!

  18. createeng

    These photos are making me drool. This tart looks so irresistible.

  19. Unreal. Your dessert (and breakfast?) pictures are so amazing- I am in love with this! It is so happening! :-)

  20. Holy guacamole! This is soooo pretty and I bet it smells amazing! When my sister and I were kids, Mum made plum jam all the time and the smell was incredible. Way to make a gorgeous and healthy dessert!

  21. Looks gorgeous Somer! I’d LOVE this for breakfast, lunch, or dinner and am a huge fan of plums :) Delicious!

  22. Rebecca

    Your recipes look great, Somer. Any chance you can list your ingredients bullet style?

    • To be honest with you, I’m a fairly new blogger and I’m having a hard time with my formatting, I can’t get the bullet style to go single spaced in the post no matter what I do. It always ends up double spaced and makes for an awfully long looking drawn out post. Dang wordpress isn’t the same as word perfect ;) If you have any tips, I’d love it if you’d shoot me an email. Thanks for the feedback! -Somer

  23. I am compelled to make this :)

  24. mydeliciousmistakes

    This is mouthwatering delish…. with the cut back on the sugar and oil, this is a must amke for me !!

  25. This is so cool! I just borrowed a pastry book from a friend of mine. I have pushed off trying any tarts because I thought I needed a tart pan. I never thought about just doing one in a spring form pan! Thank you! Looks yummy.

  26. i am allergic to cashews, is there another nut you recommend that you think might work? thanks! this looks good enough to eat

  27. Oh man! I wish I had had recipe a few weeks ago when we were swimming in plums!

    • Haha! Try it with another fruit. I have a whole box of apples that I need to do something with…. :) Thoughts? I’m not ready to start canning- too intimidated!

  28. Hi Somer. I don’t know if it will work for you, but when I hit shift and enter at the same time, I can get single spacing for my recipes. I hope this helps! Teresa

  29. My problem with making tarts like this is keeping enough fruit in my fruit basket before I find it in my mouth. I like fresh fruit, perfectly ripe and in season and whenever all of those conditions convene together someone needs to smack my hand for me. Should I ever get the chance to have 2 bandaged hands and a glut of stone fruit I am SO making this! ;)

  30. thoughtsaboutveganism

    Looks great – amazing that it’s healthy too!

  31. OK, you are officially a genius! I’ve looking for some healthier deserts. I’ll be making this at the weekend. Thank you :D

  32. Pingback: Vegan MOFO Round up and Virtual Vegan Potluck Frenzy! | Vedged Out

  33. This looks amazing Somer and so easy to make – loving the drizzle!

  34. g

    what could you use as a substitute for cashews? i am out of cashews any other options

  35. This looks so delicious. And so easy to make!! :-)

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