Plum & Raspberry Tart

By • September 24, 2017 0 Comments

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Author Notes: This gluten-free plum and raspberry tart recipe is our new favourite 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 flavour to it too. It tastes far too delicious to be good for you, but it really is.
The recipe can be found here -

Nikki Brown


Serves 4

For the fillings:

  • 4 pieces plums
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 120 grams ground almonds
  • 45 grams raspberries
  • 3 pieces eggs
  • 100 grams coconut oil
  • 250 grams honey or maple syrup

For the crust:

  • 100 grams rolled oats
  • 120 grams ground almonds
  • 50 grams coconut oil
  • 1 teaspoon vanilla extract
  • 1 piece egg
  • 1 tablespoon honey or maple syrup
  1. Preheat the oven to 160C/320F.
  2. Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
  3. Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 mins.
  4. Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
  5. Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.

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