What do you do when you wind up with too many farmer’s market plums (they looked too good to resist!)? Whip up an easy gluten free plum tart!
This time of year is rich with fresh fruit choices, and while plums might not be your first thought for dessert, I urge you to think again.
Plums are of course very good for you — they’re full of anti-inflammatory antioxidants, fiber and vitamins.
But there’s also nothing quite like the peachy texture and color of plums, and their very un-peachy skins.
In fact, I think the skins are my favorite part; they secret the most intense flavor of a plum.
And how gorgeous are those colors?
Even once baked, plums retain the color contrast that makes them so unique.
If you’re not sold yet, (are you even paying attention?) here are three more reasons to love this easy gluten free plum tart recipe:
1- You don’t have to peel the plums first.
2- The crust and topping are super easy to whip up and don’t take any special baking skills.
3- The recipe is vegan (egg-free), dairy-free and can be soy-free with the right butter choice.
All in all, this pretty tart will impress without any fancy dessert stress. AND, if you happen to have too many other stone fruits like peaches or nectarines, or even those coveted Rainier cherries … well, make yourself a gluten free tart with those too!
Seriously, a combination or individual tarts using any of the stone fruits of summer will be equally delicious.
Every step along the way of making this tart is gorgeous. Arrange the fruit in circles or if you’re pressed for time, just pile it on.
The crumble topping will cover any imperfections, or you can skip the crumble altogether and present a lovely tart focusing just on the fruit.
I mean, it really is all about the fruit anyway (see above reasons why).
And before baking, simply grate on frozen butter (or vegan butter) for a little extra crispiness in the topping that is just so perfect.
Served with or without your favorite ice cream, hot or cold, for dessert or for breakfast!
This gluten free tart recipe really is so super easy, you may just find yourself making it rather often!
And if you’ve been berry picking — add those too! And basil? Bring it!
Seriously. This easy gluten free tart recipe embraces nearly any fresh fruit combo you have and makes it even better.
- 1 ¼ cups (169grams) gfJules® All Purpose Gluten Free Flour + ¼ cup (34 grams) gfJules® All Purpose Gluten Free Flour
- 1 cup finely chopped pecans
- 3/4 cup light brown sugar (not firmly packed)
- 1 tsp. ground cinnamon
- ½ tsp. sea salt (if using unsalted butter)
- ¾ cup (12 Tbs.) cold butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks soy-free + freeze 2 Tbs. more for top
- 3 cups ripe plums, peaches or nectarines, pitted and quartered (approximately ½ inch thick)
Preheat the oven to 350° F.
Grind pecans until fine.
In a separate bowl, whisk together with 1 1/4 cups gfJules All Purpose Flour, sugar, cinnamon and salt. Add pecans.
Cut 12 tablespoons of butter into small pieces and add with the dry ingredients using a paddle attachment on a stand mixer, a large food processor or a pastry cutter. The mixture will hold together well at this point; if not, add water or milk by the tablespoon until the dough will press together.
Freeze remaining 2 tablespoons of butter.
Prepare a 9-inch springform pan by lightly oiling or lining with parchment paper. Press ¾ of the mixture into the bottom and slightly up the sides of the pan with your fingers, creating an even thickness.
Bake in preheated oven for 15 minutes.
Cut the plums/peaches/nectarines into ¼ inch thick wedges and arrange in circular pattern around on top of the cooked tart base. Cover the entire crust by laying in a design or just piling the slices into the pan.
Add ¼ cup gfJules All Purpose Flour to the remaining dough mixture and pulse or beat until crumbly. Sprinkle on top of the arranged plums. Remove butter from the freezer and grate over top of the tart.
Return to the oven for approximately 40 minutes. The topping should be browning and the plums should be soft.
Remove from the oven and cool for at least 10 minutes. Remove from the pan and cut to serve warm as is, or topped with vanilla ice cream, non-dairy ice cream or whipped cream like So Delicious Cocowhip.