What do you do when you wind up with too many farmer’s market plums (they looked too good to resist!) … make a tart! This easy recipe will impress without any fancy dessert stress.
Delicious made with other stone fruits like peaches instead, and served with or without your favorite ice cream!
- 1 ¼ cups Jules Gluten Free™ All Purpose Flour + ¼ cup for topping
- 1 cup finely chopped pecans
- 3/4 cup light brown sugar (not firmly packed)
- 1 tsp. ground cinnamon
- ½ tsp. sea salt (if using unsalted butter)
- ¾ cup cold butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)
- 3 cups ripe plums, pitted and quartered (approximately ½ inch thick)
Preheat the oven to 350° F.
Grind pecans until fine. Whisk together with Jules Gluten Free All Purpose Flour, sugar, cinnamon and salt. Cut butter into small pieces and add with the dry ingredients using a paddle attachment on a stand mixer, a large food processor or a pastry cutter. The mixture will hold together well at this point; if not, add water or milk by the tablespoon until the dough will press together.
Prepare a 9-inch springform pan by lightly oiling. Press ¾ of the mixture into the bottom and up the sides of the pan in an even thickness. Bake in preheated oven for 15 minutes.
Cut the plums into ¼ – ½ inch thick wedges and arrange in circular pattern around on top of the cooked tart base. Once the entire base is covered, layer with another pattern of cut plums around the pan.
Add ¼ cup Jules Gluten Free All Purpose Flour to the remaining dough mixture and pulse or beat until crumbly. Sprinkle on top of the arranged plums and return to the oven for approximately 40 minutes. The topping should be browning and the plums should be soft.
Remove from the oven and cool for at least 10 minutes. Remove from the pan and cut to serve warm as is, or topped with vanilla ice cream or non-dairy ice cream.