Once in a Blue Moon Summer Tart: It’s Summer-Full (But Gluten and Sugar-Free!)

Once in a Blue Moon Summer Tart

Today is July 31st and the moon is full for the second time this month, which makes it a “blue-moon”. Not only that, but the night-time temperatures dipped into the low 60’s here on the Cumberland Plateau last night – two reasons for a celebration.

So here is a dessert to mark the occasion. It’s gluten-free and has no sugar other than what occurs naturally in the fruit. And if you use a non-dairy substitute for the butter, it’s even Vegan! Make this for your family and enjoy it plain, with cream, or with ice cream.

Dayenu,
Glyn

Once in a Blue Moon Summer Tart

1 ½ cups ground almond flour
¼ c Splenda or sugar (or equivalent amount of Truvia)
¼ c butter or vegan margarine (softened)
Dash of salt
2 freestone peaches, halved and peeled
2 red or black plums, seeded and quartered
1 tsp Splenda
1 tbsp oatmeal

Reserve 1 tsp of the butter to dot on top of the tart before baking. Combine the almond meal/flour with the butter and the sweetener. Mix thoroughly with your fingertips and press firmly into a shallow baking dish or pie pan.

Arrange the cut fruit over the crust, sprinkle with the remaining sweetener and the oatmeal. Dot the tops of the fruit with the butter.

Bake at 375 for up to one hour, or until the fruit is cooked and bubbly and the crust is lightly browned. Let cool to room temperature before serving.

This entry was posted by Glyn Ruppe-Melnyk.

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