PLUM AND RASPBERRY TART

Plum and Raspberry Tart image

This gluten-free plum and raspberry tart is our new favorite dessert recipe. It's made using an almond shortcrust pastry case that's not only super healthy and nutritious, but the honey adds a sweet flavor to it too. It tastes far too delicious to be good for you, but it really is. Serve with sea buckthorn powder.

Provided by MyNutriCounter

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

¼ cup coconut oil
1 egg
1 tablespoon honey
1 teaspoon vanilla extract
1 cup ground almonds
1 ¼ cups rolled oats
1 ¼ cups water
¾ cup honey, divided
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
4 plums, pitted and sliced
1 cup ground almonds
3 eggs
½ cup coconut oil
½ cup fresh raspberries

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine 1/4 cup coconut oil, 1 egg, 1 tablespoon honey, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until well combined. Add 1 cup ground almonds and oats gradually to the mixture; pulse until well combined and a dough ball is formed.
Roll out dough to fit a 9-inch pie dish.
Bake in the preheated oven until edge of crust is golden, 10 to 15 minutes.
Place water, 1/3 cup honey, cinnamon, and 1 teaspoon vanilla extract in a saucepan; bring to a boil. Add plums; simmer over medium-low heat until softened, about 20 minutes.
Combine 1 cup ground almonds, 3 eggs, 1/2 cup coconut oil, and remaining honey in a blender; blend until smooth. Pour over pastry. Place plums and raspberries carefully on top.
Bake in the preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 598.2 calories, Carbohydrate 49.8 g, Cholesterol 93 mg, Fat 42.3 g, Fiber 7.1 g, Protein 13 g, SaturatedFat 20 g, Sodium 38.8 mg, Sugar 34.1 g