Adapted from Amanda Hesser's peach tart recipe.
The peaches at the store looked sad, so I chose plums. I swapped all-purpose flour for spelt for a slightly healthier version and replaced both oils with neutral avocado oil. I can’t tolerate dairy so I used almond milk and omitted the butter. Since I didn’t have margarine or shortening on hand, I used a reduced amount of oil, a coarser sugar, and subbed some of that sugar with honey - which pairs nicely with plums and also helps the topping stick together and form crumbs in the absence of butter. —Randy
1. Preheat the oven to 425 degrees. Lightly oil the bottom and sides of the tart pan.
2. Prepare the crust. In a medium-sized mixing bowl, stir together the flour, salt, and sugar for the crust. In a separate small bowl, whisk together the oil, almond milk, and extract. Pour this mixture into the flour mixture and gently combine, being careful not to over-mix. Pat the dough into the bottom and up the sides of the tart pan using your hands or the flat bottom of a measuring cup. It might take some time to spread the dough to cover the entire pan, but it will cover the whole pan in a thin layer.
3. Prepare the topping. In a bowl, combine the flour, salt, sugar, honey, and oil. Stir together until a crumbly mixture is formed.
4. Assemble the tart. Starting on the outside, arrange the plums in overlapping concentric circles over the dough, making sure to fill in the center. Sprinkle the topping mixture over the plums as evenly as possible.
5. Put the tart pan on a baking sheet to catch any juices that may drip during baking. Bake the tart for 40 minutes until the filling looks shiny and thick. Cool completely on a rack and serve.