Plum tart, almond-kamut crust

This plum tart with hints of grapes is a delectable treat, plus its healthy! It is made with almond meal and kamut flour, which come from a type of wheat called khorasan. The dough and plums are naturally sweetened with maple syrup. This plum tart can be enjoyed any time of the day with a warm cup of tea!

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Recipe for the crust is from: https://www.occasionallyeggs.com/rhubarb-almond-tart/

Ingredients:

For tart dough:
– 1 cup kamut flour (khorasan wheat)
– ½ cup almond meal
– ½ tsp sea salt
– 3 tbsp coconut oil; solid form, room temperature
– 2 tbsp maple syrup
– 2 tbsp almond milk (any non-dairy milk)

For plum filling:
– 7 plums, washed and dried
– few red grapes (around 10 grapes)
– 2 tbsp maple syrup
– tiny sprinkle of all-spice

Directions:
1. Line a 9-inch round tart pan with parchment paper.
2. In a large bowl, combine kamut flour, almond meal, and salt.
3. Add coconut oil and mix with your fingers until it resembles coarse crumbs.
4. Add in maple syrup and milk, and knead dough until it starts to come together. If it’s very dry add some milk.
5. Place pieces of the dough into the pan in an even layer and press it down from the center and up the edges.
6. Poke the base with fork and place in the fridge for at least 30 minutes.
7. Preheat oven to 350°F/180°C.
8. Bake the shell for 10 minutes (keeps it crispy before the filling is added).
9. Prepare filling: Slice the plums in half going around the pit, break off halves and remove pit. Slice each half plum in thin slices (keep together). Place the sliced plum halves in tart dough fanning them out diagonally, some cut side down, and others cut side up. Add a few sliced grapes in between the empty spots, drizzle the top with maple syrup and sprinkle with all-spice.
10. Bake for 40 minutes, or until fruits are cooked and edges of tart are golden.
11. Let cool before cutting a serving.
12. Enjoy with some warm tea!
13. Wrap and place in fridge for up to 1 week.

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