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!