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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79 comments

    1. 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.

    1. 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!

    1. 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!

    1. 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!!!

  1. 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!

    1. 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. vedgedout@gmail.com Thanks for the feedback! -Somer

  2. 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.

    1. 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!

  3. 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! ;)

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