Plum and Apricot Tart in an Almond Crust Recipe
This vegan dessert recipe is what you make when fresh summer fruit is at its peak. The crust on this Plum and Apricot Tart is crumbly and crunchy, almost like a crumble topping. And there is no need to roll any dough here, just process the dry ingredients in the food processor, mix with the wet ingredients, and press into a tart pan, I actually use a ceramic quiche dish, because I like how it looks.
This tart contains no wheat, butter or milk. My daughter has eczema that is aggravated by wheat and dairy, so this plum and apricot tart is a nice treat she can enjoy as well. It is terrific topped with vanilla ice cream or yogurt.
This refreshing and slightly sweet plum and apricot tart in an almond crust recipe is a perfect ending to a summer meal.
- 1 cup cornmeal
- ½ cup almonds*
- 1 cup rolled oats
- ¼ cup melted coconut oil**
- ¼ cup maple syrup
- 1 teaspoon vanilla
- Pinch sea salt
- About 1 cup jam (apricot, strawberry, or raspberry work well)
- About 1 pound firm plums and/or apricots, or a mix, pits removed, and cut into 1/6ths
- 2 Tablespoons sugar
Preheat oven to 350 Degrees F. Lightly oil a 10-12” tart pan.
In bowl of food processor, combine cornmeal, nuts, and oats. Grind to a fine meal. Place mixture in a medium-sized bowl.
In small bowl, whisk together oil, maple syrup, vanilla, and sea salt.
Stir wet ingredients into dry and mix until cookie-like dough is formed. It will stick together when pressed between two fingers.
Mix plums and apricots with sugar in a bowl and let sit for 10-15 minutes.
Press dough mixture evenly into oiled tart pan. Bake 12 minutes or until firm and lightly browned. Spread jam in bottom of cooked tart shell.
Arrange plum or apple pieces on top in a circular pattern, leaving their juices behind. Increase oven to 375 Degree F., and cook for 20-25 minutes, until fruit is soft. Serve with plain yogurt or vanilla ice cream.
*Hazelnuts or pecans would work too. **Unrefined works well here, and lends a slight coconut flavor to the finished tart.