One of the things I love most about summer is all the variety of fresh and local fruit ripe and ready for eating. My mother and father in law have several fruit trees in their yard, and have supplied my husband and I with a bounty of small and super tasty peaches and plums this summer. So far I have made peach cobbler, peach crisp (twice), peach muffins, and peach jam. But what I really wanted was a tart, a bubbly, crispy and not too sweet— I think I found just the thing. I adapted a recipe from Barefoot Contessa (No joke!) to create this plum tart, if you need some more sweet you can always add some brown sugar– but I think the plums stand alone just fine.
Plum Tart – gluten free, dairy free, soy free- Serves 8
Ingredients
2 cups gluten free all-purpose flour (I use Bob’s Red Mill)
3/4 cup finely chopped walnuts (to appear crumbly)
6 tbsp. ounces Earth Balance Soy Free Spread, chilled and diced
2 tbsp flaxseeds + 4 tbsp warm water (mixed to make an egg)
2 1/2 pounds firm, ripe plums, pitted and quartered lengthwise (any variety you like will work here)
Preheat the oven to 400 degrees F. Combine ground flaxseeds and water in small bowl, whisk them together and then set aside to give them time to gel. In a medium bowl using an electric mixer combine the flour and walnuts and mix until well blended. (I chopped the walnuts the lazy way by putting them into my mini food processor for a brief time). Incorporate the earth balance using a pastry cutter. Then add flaxseed mixture. Mix until the batter looks crumbly, about 3 minutes.
Press about two thirds of the crumb mixture (1 1/2 cups) in an even layer into the bottom and along the sides of a 9 1/2-inch tart pan. Arrange the plums in the pan, skin side down, begin at the outside and work your way in.
Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40-45 minutes or until the top is brown and bubbly!
abundantlifevegan 