Plum and almond tart

Who doesn’t love a seasonal fruit tart? Perfect for the transition between summer and autumn, this tart features gorgeous fresh, sweet plums and a light, crumbly pastry that’s super easy to make. And just when you thought it couldn’t get any better, this recipe is also dairy free and refined sugar free making it a healthy and happy alternative to those naughty options in the aisles!



For the pastry

  • 150g spelt flour (or your preferred alternative)
  • 75g coconut oil (solid)
  • 1 tbsp sugar
  • 4-7 tbsp ice cold water

For the filling

  • 50g coconut oil (melted) or butter
  • 2 eggs, whisked
  • 150g ground almonds
  • 2 tbsp maple syrup
  • 2 tbsp almond milk (or your preferred alternative)
  • ½ tsp almond extract
  • ½ tsp vanilla extract

For the topping

  • 6-8 plums, sliced into thin wedges
  • 1 tbsp sugar – optional



  1. Preheat the oven to 180°C (160°C fan) and grease a pastry 8-10 inch tin.
  2. To make the pastry, pop the spelt flour, sugar and coconut oil in a bowl and, using your fingertips, gently rub together to form breadcrumbs. Once combined, add 3 or 4 tablespoons of ice cold water and start bringing the mixture together to form a dough. Continue adding water a tablespoon at a time until the dough is fully formed.
  3. Sprinkle a little flour on a large sheet of non-stick baking paper, pop the dough in the centre, then top with another equal sized sheet of baking paper. Using a rolling pin, roll the dough out to create a large circle, big enough to cover the base of your pastry tin.
  4. Place the dough into the pastry tin, pushing gently into the ridges with your fingertips to ensure there are no gaps and removing any overhang. Cover and set aside.
  5. To make the filling, combine the coconut oil (or butter) eggs, maple syrup, almond milk, almond extract and vanilla extract and stir. Add the ground almonds and stir again until fully combined. Pour into the pastry tin and spread evenly.
  6. Starting at the edge of the tin, gently place the plum slices one after the other to form a circle around the outside of the tin. Continue creating circles in this way until the almond mixture is completely covered. Sprinkle with the sugar and pop in the oven for 15-20 minutes or until the plums have softened and caramelised slightly and the almond mix is cooked through.
  7. Serve as is or with a dollop of crème fraiche or cream.


Samantha x

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