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.

    2 people made this

    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

    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Preheat oven to 160 C / Gas 3.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Bake in the preheated oven until set, about 30 minutes.


    You could also make 4 mini individual tarts with this pastry recipe.

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