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
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.