Plum and Almond Tart

Name: Plum and Almond Tart
Prep time: 50 min
Cook time: 1 h 5 min
Total time: 1 h 55 min
Yield: Serves 8
Ingredients: sea salt; 3 tbsp melted coconut oil or olive oil; 75 g/2½ oz/heaped ⅓ cup pitted dates; freshly grated nutmeg; 3 tbsp melted coconut oil or olive oil; 75 g/2½ oz/¾ cup ground almonds; 40 g/1½ oz/½ cup toasted flaked/sliced almonds; 4 tbsp rolled oats; 75 g/2½ oz/heaped ½ cup blanched hazelnuts; 2–4 tbsp honey or agave syrup, plus extra for drizzling; 40 g/1½ oz/½ cup toasted flaked/sliced almonds; 2–4 tbsp honey or agave syrup, plus extra for drizzling

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 55

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

This pastry base is a handy recipe for many sweet desserts as it’s far lower in saturated fat than rich buttery, traditional pastry and is bursting with vitamins and minerals from the nuts and dates. I like to use it to make pumpkin pie or as an alternative biscuit base for banoffee pie.

Ingredients

450 g/1 lb ripe juicy plums
2–4 tbsp honey or agave syrup, plus ex

Dessert
Pastry
Pie
Vegan
Gluten-free

Method

To make the ‘pastry’, put the ground almonds, hazelnuts and oats in a food processor and blitz to a fine crumb. Add the dates, coconut oil, a pinch of salt and a really generous grating of nutmeg. Blitz well to a thick doughy consistency.

Press the dough into a 20cm/8in loose-bottomed tart pan, pushing into the edges and up the sides to evenly line the inside of the pan. Chill for about