Vegan Plum Tart
My grandma would always make this dessert in the Czech Republic and it was my absolute favorite. I love that tartness of the plums and the sweetness of the dough. My coworker brought pounds and pounds of plums from her garden to work, and I knew I had to veganize this recipe.
I would recommend to really layer on the plum slices so they are overlapping each other. This really makes for an amazing flavor as the plums turn into almost a jam consistency.
Serve with some nuts and vanilla ice cream for extra deliciousness.
1 ¼ cups coconut flour + ¼ cup more for topping
1 cup finely chopped pecans (or almonds work too)
3/4 cup coconut sugar (not firmly packed)
1 tablespoon maple syrup
1 teaspoon. ground cinnamon
½ teaspoon Himalayan salt
¾ cup miyokos vegan butter or coconut oil, melted
3 cups ripe plums, approximately ½ inch thick
Preheat the oven to 350° F.
Grind pecans until fine.
In a separate bowl, whisk together coconut flour, coconut sugar, cinnamon and salt. Add pecans.
Cut 12 tablespoons of butter into small pieces and melt in a double boiler. Add with the dry ingredients and mix with a large food processor. The mixture will hold together well at this point; if not, add water or non dairy milk by the tablespoon until the dough will press together.
Prepare a springform pan by lightly oiling. Press ¾ of the mixture into the bottom and slightly up the sides of the pan with your fingers, creating an even thickness.
Bake in preheated oven for 15 minutes.
Cut the plums into ¼ inch thick wedges and arrange in circular pattern around on top of the cooked tart base. Cover the entire crust by laying in a design or just piling the sliced plums into the pan.
Add ¼ cup of coconut flour to the remaining dough mixture and pulse or beat until crumbly. Sprinkle on top of the arranged plums.
Return to the oven for approximately 30-40 minutes. The topping should be browning and the plums should be soft.
Remove, let cool, and enjoy!