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.
Would you like it Gluten-free?
My gluten free plum tart is virtually identical to my regular (this) recipe, but it keeps a close eye on the sugar as well, and uses erythritol. For those days when you would love dessert but cannot afford the carbs!
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!
Don’t be deceived by its unprepossessing look. Long and narrow, it may look less elegant round and plump counterpart, but it packs the most sweet and flavorful punch! And it is much easier to pit than the round plums. They are also called Italian plums, or Empress plums.
In fact you could make a plum sauce, with absolutely no sugar added, just cooking them, pitted and in their skins, in a little pomegranate or blueberry juice, for just a few minutes. Taste it before adding a few drops maple syrup or silan, if necessary. Leave the plum sauce chunky, or blend it if you prefer smooth. Enjoy it alone, or with a slice of cake or over ice cream.
- 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
- 2 dozen very ripe damson plums, pitted and halved. If the plums are larger, you will need about 12-14 plums. Don't worry if it get a little messy, pit them over a bowl so as not to lose the precious juices.
- 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 (14 inch) round spring form pie plate, or 2 9-inch round molds, or 2 rectangle strip spring form molds. (it freezes beautiful, just in case you would like to eat one and freeze one)
Arrange the plums over the batter, skin side up, very close together. Don't leave any gap between the plum halves. If any juices have leaked in the pitting step, pour it evenly over the fruit.
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.