Gluten free plum and raspberry tart
1 hour 25 min
This deliciously fresh plum and raspberry frangipane tart is made with an almond and oat gluten free pastry.
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2 people made this
Ingredients
Serves: 8
- Pastry
- 4 tablespoons coconut oil
- 1 egg
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 120g ground almonds
- 100g gluten free oats
- Filling
- 300ml water
- 180ml honey, divided
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 plums, pitted and sliced
- 175g ground almonds
- 3 eggs
- 120ml coconut oil
- 60g fresh raspberries
Method
Prep:20min ›
Cook:1hr5min ›
Ready in:1hr25min
- Preheat oven to 160 C / Gas 3.
- Combine 4 tablespoons coconut oil, 1 egg, 1 tablespoon honey and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until well combined. Add 120g ground almonds and oats gradually to the mixture; pulse until well combined and a dough is formed.
- Roll out dough to fit a 23cm tart tin. Bake pastry case in the preheated oven until edge of pastry is golden, 10 to 15 minutes.
- Place water, 80ml honey, cinnamon and 1 teaspoon vanilla extract in a saucepan; bring to the boil. Add plums; simmer over medium-low heat until softened, about 20 minutes.
- Combine 175g ground almonds, 3 eggs, 120ml coconut oil and remaining honey in a blender; blend until smooth. Pour over pastry case. Place plums and raspberries carefully on top.
- Bake in the preheated oven until set, about 30 minutes.
Suggestion:
You could also make 4 mini individual tarts with this pastry recipe.
