Gluten-free | Contains eggI’m so very pleased with the outcome of this decadent dessert. I bled for this tart… no really, I got a little over-zealous with the pairing knife during the plum slicing step (hello, drama?). All worth it. The almond paste is really perfect and handles the sweet plums really nicely, I could easily see mixing this up with a few types of fruits. Prep time overall was approximately 30 minutes, and I enjoyed every moment of building this beauty, hope you do too – sans bandaid.
For the tart crust:
2 cups blanched almond flour
2 tbsp. coconut oil (melted)
For the almond paste:
1/2 cup whole almonds
1/8 cup gluten-free oat flour (if you have gluten-free oats on hand, throw them in the food processor to make the flour)
Pinch of sea salt
6 tsp. coconut oil (melted already)
3 tbsp. honey
1 tsp. vanilla extract
1/4 tsp. almond extract
2 plums (I used a little more than 1 1/2)
Pre-heat the oven to 350f degrees.
Crust: Mix all ingredients in a food processor. Press the dough into a 8 or 9 inch tin*. Set aside while you make the paste.
Almond paste: Roughly chop the almonds so they blend easier. Add the chopped almonds and oat flour to a food processor and mix until the almonds are finely ground. Then add the rest of the ingredients and blend until the mixture becomes a smooth paste. Spread the paste evenly on your dough. It should be a nice thick but spreadable consistency.
Top with thinly sliced plums, beat 1 small egg in a bowl for the egg wash, lightly brush it over the plums.
*I used a quiche tin that had a removable bottom – if you happen to do the same, just keep a baking sheet underneath to catch any excess oil that may leak out.
Bake for approximately 25 minutes or until the edges are light golden brown. You can test the edge with a toothpick to make sure it comes out clean. Dust lightly with powdered sugar for garnish and let cool for a few minutes.
Serve and enjoy!