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Plum Tart {vegan, gluten-free}

August 5, 2018

 

For some reason this summer I have become addicted to stone fruit.  All of them are so beautiful in the markets.  Plums, apricots, nectarine, peaches, so many I can't even list them all in every shade of the rainbow.  I came across the most beautiful plums in the perfect shade of red wine and I immediately thought of a creamy lemon filling hiding under a beautiful pattern of fruit.  The tartness of the plums and the creaminess of the lemon filling are wonderful together.  Hopefully you are inspired to get in the kitchen this experiment with all the luscious fruit this season has to offer.  Let me know if you make it and how it turns out. Don't forget to tag your photo #theverdantplate on Instagram. I love seeing what you come up with.  Enjoy!

  

Plum Tart 

Makes one 8-inch tart or one rectangular tart

 

Tart Crust

1 cup rolled oats

1 cup garbanzo/fava flour

1/2 cup almonds

1/3 cup coconut oil, melted

1/3 cup maple syrup

1/4 teaspoon salt

1/2 teaspoon vanilla powder (optional)

1/4 cup apricot jam

 

- Combine oats, flour and almonds in a food processor until crumbly 

- Add oil, maple, salt, vanilla and process until moist and crumbly 

- Press into a tart pan lined with parchment

- Bake at 350F for 20 min

- Spread bottom of crust with apricot jam while still warm (this keeps the crust from getting soggy)

- Cool completely before filling

 

Lemon Filling

1 can coconut cream

1/2 cup lemon juice

2 tablespoons lemon zest

1/2 cup sugar

2 tablespoons tapioca starch

1/2 teaspoon agar powder

1 teaspoon vanilla bean paste

1/4 teaspoon salt

 

- Combine coconut, lemon, zest and sugar in a pot over medium heat until melted and smooth

- Add tapioca and agar and bring to a boil for 3 minutes

- Add vanilla and salt off heat

- Pour into crust 

 

Plum Topping

3 plums cut into thin slices (a mandoline slicer makes this easy and the slices consistent)

1 teaspoon lemon thyme (optional)

1 tablespoon maple syrup

 

- Arrange plum slices in a pattern over the filling

- Brush plum with maple syrup and sprinkle over thyme (if using)

- Refrigerate until firm

 

 

 

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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!

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