Her Ladyship’s Plum Tart

Plum Tart with Oatmeal Crust

And now for something entirely different…gluten and sugar free, but lushly decadent none the less. For those times when you just have to have dessert! ~ Lady Glyn

Gluten-Free Plum Tart

Crust:

1 1/4 C organic oat flour
1 C oatmeal
1/2 tsp salt
4 tbs butter (or vegan substitute)
1/2 tsp xanthan gum
1 tsp agave nectar
1 egg (or vegan substitute)

Combine flour, oatmeal, salt, and xanthan gum. Cut butter into small bits and work into flour mixture until crumbly. Add egg and agave nectar. Mix thoroughly and if needed, add enough water (up to one tbs) to form a stiff dough. Roll dough between sheets of wax paper and place into 8 inch pie pan. Press in place, with dough coming about halfway up the side of the pie plate.

Filling:

6 ripe plums
1 tbs agave nectar
1/4 tsp cardamom
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tbs butter cut into small bits (or vegan substitute)

Pit and slice plums. Arrange on oatmeal crust. Drizzle with agave nectar and sprinkle with cinnamon, cardamom and nutmeg. Top with bits of butter.

Bake at 350 for one hour or until the crust browns and the plums are bubbling. Let cool and serve with whipped cream.

This entry was posted by Glyn Ruppe-Melnyk.

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