This rustic plum tart is a delightful seasonal recipe. Sweet, tart, juicy. Homey. And super easy to throw together.
*Not for perfectionists
Ok… this recipe isn’t for the “perfectionist,” so consider yourself warned 😉
While it looks all glam with its fractal / floral pattern when it’s freshly baked… when it’s time to serve and eat, it’s messy in the best of ways. The plum filling is gooey, juicy and lush. The crust is like a thin cookie crumble.
Scoop it out of the pan in the best way you can, top it with some vanilla ice cream or whipped vegan yogurt, and I guarantee you it’ll be a delightful experience through and through.
The plums are truly the star of the show here. And being in season, they are lush, super flavorful, and don’t require much else to make a wonderful dessert.
For the glaze I took a page out of Janel’s apple rosette cookies recipe and went for an apricot glaze. It adds a lovely sheen, protects the thin plum slices from burning, and mildly sweetens the tart and balances out the light tartness of the plums while keeping the recipe refined sugar-free.
A few final tips for success with this recipe:
- If for any reason you’re confused by the directions, how to slice or lay out the plums (it’s super easy but sometimes can be hard to describe), please watch the video for the recipe.
- If you want to make this in a regular sized 9″ pie plate, double the recipe.
- If you want a thicker / more substantial crust that holds up its shape better (I kept the crust here thin like in a galette almost, to allow the plums to shine through more), you can increase the crust ingredients by half (i.e. use 1.5 of everything).
- If you can’t find macadamia nut butter, feel free to use cashew-butter instead. Note: you want the nut butter to be creamy and runny (if you get a jar that has oil separation at the top, stir it very thoroughly first to create an even creamy mixture).
- If you’re looking for more plum recipe ideas, here you go: 7 Plum Recipes to Spice Up Autumn. Enjoy!
Rustic Plum Tart
A deliciously sweet and juicy rustic plum tart recipe. Vegan, gluten-free, and refined sugar-free. A delightful seasonal favorite.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 7″ tart
- Category: Pies and Tarts
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
Crust
Filling
Apricot Glaze
Instructions
1. Pre-heat oven to 350F. Oil a 7″ tart pan or similar sized pie plate. Set aside.
2. Place all crust ingredients in a small mixing bowl and stir together with a spoon to combine until it forms a soft dough.*** Shape it into a rough flat disk with your hands and place it into the prepared pan. Carefully knead and shape it by pressing it with your fingers and guiding it to thinly fill out the base of the pan and up the walls. Be sure to not leave any holes or cracks, so that the whole crust surface is more or less even.
3. Place the plum slices in layers, starting with the outside of the tart (leaning against the walls of the tart a little), and continuing the concentric pattern overlapping the slices somewhat until the whole tart is filled. Note: I cut a tiny circle out of one of the slices and put that in the center of the tart.
4. Mix all apricot glaze ingredients in a small measuring cup. Then transfer to a mini blender like a magic bullet / nutri-bullet and blend until smooth. Spoon this mixture over the sliced plums inside the tart in an even fashion covering the whole upper surface of the tart.
5. Bake in a pre-heated oven for approximately 45 minutes until the tart filling is bubbling nicely and the edges of the crust look golden. Cool on a wire rack until the bubbles / filling settle. Slice and enjoy!****
Notes
*Note: you will have some left over, but you need roughly this amount to get enough nice even slices.
** I used St. Dalfour apricot jam, which is fruit-sweetened.
*** Note that this type of dough can end up varying in consistency a little due to the consistency of the nut butter you use. So if your dough is too dry, add a bit more nut butter / maple syrup. If it’s way too wet, add a bit more rice flour as needed. You want it to be soft and pliable so you can shape it to fit the dish.
**** If using a tart pan with fluted edges, you might need to use a little skewer or toothpick to separate the crust from the walls a little before pulling the tart or a slice out.
