Plum & Raspberry Tart

Name: Plum & Raspberry Tart
Ingredients: 4 plums; 1 teaspoon vanilla extract; 1 tablespoon cinnamon; 250 g honey or 250 g maple syrup; 120 g ground almonds; 45 g raspberries; 3 eggs; 100 g coconut oil; 100 g rolled oats; 120 g ground almonds; 50 g coconut oil; 1 tablespoon honey or 1 tablespoon maple syrup; 1 teaspoon vanilla extract; 1 egg

14 ingredients

7 steps

Ingredients

4 plums
1 teaspoon vanilla extract
1 tablespoon cinnamon
250 g honey or 250 g maple syrup
120 g ground almonds
45 g raspberries
3 eggs
100 g coconut oil
100 g rolled oats
120 g ground almonds
50 g coconut oil
1 tablespoon honey or 1 tablespoon maple syrup
1 teaspoon vanilla extract
1 egg

Directions

1

Preheat the oven to 160C/320°F.
2

Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
3

Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
4

Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
5

Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
6

Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
7

Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.