For this beautiful plum tart, I have my mother to thank.
She provided the inspiration. Another wonderful thing is, my plum tart wears another hat: its close cousin, Apple tart: one and the same recipe.
When it comes to baking (and cooking) with healthy ingredients, my mother is to this day the undisputed master.
You might say I come by my Whole Foods Philosophy quite honestly.
The base for my plum tart/apple tart is not a classic pie crust as we know it, it is more like a cookie dough, making this tart much less perishable than the classic fruit tarts. You will create in no time a dessert that looks as professional as it tastes. Just be sure to get one of those fluted spring form pie plates, which make un-molding easy as, well, pie. This plum tart is a very good example of how elegant rustic can often get. The apple tart variation is no less luscious, and is brushed with a very simple apricot-rum glaze at the end of baking: I am including the instructions at the bottom.
I make this plum tart, and indeed all my desserts, with spelt flour and natural unrefined sugar, marked “evaporated cane juice”, easy to find in health food stores, and increasingly easy to find in good supermarkets
Are you a plum lover like me? Welcome to the Delicious World of Plums!
- 2 cups all purpose flour, or whole wheat pastry flour, or spelt flour
- 1 1/2 teaspoons baking powder
- 2 eggs
- 1/2 cup pomegranate or cranberry juice
- 3 tablespoons crème de cassis
- 2/3 cup sugar
- 1/2 cup oil
- 10 plums, cut in thick wedges
- ½ cup sugar
Preheat the oven to 375 ºF.
Mix all the dough ingredients by hand or in a food processor, processing very minimally, pulsing just 2-3 times, until just combined. The mixture will look loose. Pour uniformly into a large (11-12 inch) round spring form pie plate, or 2 rectangle strip spring form molds. Stand the plum wedges in the dough, close together, pointed sides down, leaving a half-inch rim all around. Sprinkle with the sugar, using it all up. Bake 30 to 40 minutes, or a little longer, until the dough looks golden brown. Serve warm or at room temperature.
Variation: Apple Tart.
For the dough: No Creme de cassis. 2/3 cup orange juice instead of the pomegranate or cranberry juice, and 1 tablespoon orange zest. 4 unpeeled granny smith apples instead of the plums. No sugar for topping.
Glaze: in a food processor, process 1/2 cup apricot jam, 2 tablespoons lemon juice, 2 tablespoons brandy or rum. transfer the mixture to a small bowl, and brush all over the tart while it is still warm.