Brought from my Finnish blog:
It’s been a while since I have baked something sweet in the oven. I’ve been so fascinated by the benefits of raw baking that I haven’t even thought about oven-baked goodies. Since last weekend. Over a few days I built myself a tiny fixation about a tart. Apricot tart, plum tart, berry tart – any tart really! Finally I decided on a plum tart. Good choice, I might say. My expectations were met and I will definately bake this in the future. Great thing about this tart is that you can vary the fruits and berries as much as you like.
I found good quality plums which (in my opinion) doesn’t happen that often, not at least in Finland. They were juicy and firm and not at all mushy. This, I think, is an important thing when baking plums in the oven because you want them to hold their texture and not get too soft.
I wanted to make the crust mostly on almond flour since I think it is perfect for sweet bakings and it is my favorite of gluten free flours. Almond is so versatile and it has great nutritional values. It truly is an all round flour and you can use it in savory and sweet, cooked and raw – your choice. The filling also has almond flour and this was actually my favorite part of the whole tart. It was mouthwatering and moist and it suited the plums slight bitterness perfectly. The crust isn’t sweet at all so the almond filling with honey adds tons of flavour to this dish.
As I mentioned, the crust isn’t sweet. This is very characteristic in my bakings since I’m not a fan of overly sweet things. Nevertheless, if the crust isn’t sweet, the filling has to be. And so it was – just the right amount. Like almost everything baked, these tarts were at their very best the day after I made them. I dreamt about making a cashew cream with these tarts but for some reason never go to it. Oh well, they were delicious even without it!
My almond plum tart is totally gluten free, as are all my recipes. It also doesn’t have any white sugar in it. My recipes never do. (Just a few facts for my possibly new readers since I started to write in english.)
At this point the measurements are mostly in decilitres. However, in the future I will propably use grams since it is a more international way to announce measurements comparing to decilitres.
Almond plum tart – gluten free
Yield: 5 -6 small tarts, depending on the size of tart tins
Crust
70 grams of unsalted butter, room-temperature
3 egg yolks
dash of qood quality salt
2,5 dl almond flour
0,60 dl brown rice flour
0,60 dl oatmeal flour
1 tbsp psyllium husk fibre
1 tbsp apple cider vinegar
1 tsp baking powder
1 1/2 tsp organic vanilla extract
Filling
3 plums, pitted and cut into six pieces
1 egg
3 tbsp honey (heaped spoonfuls)
1,5 dl almond flour
25 grams unsalted butter
½ tsp organic vanilla extract
Instructions
Start by making the crust. With a mixer, whip the room-temperature butter until it is soft. Start adding the egg yolks one by one. Mix them completely with the butter until it is incorporated. Add salt, vanilla, psyllium, apple cider vinegar and all the flours and stir with a baking spoon. When the ingredients are mixed start using your hands to shape the dough into a ball. Also, I think it is best to use your hands in order to mix the all the ingredients completely. Flatten your dough ball into a disc, wrap it in plastic and put it in the refrigerator for about an hour.
Preheat the oven to 350F or 175C. After an hour, take the dough from the refrigerator and divide it into six parts. Roll the pieces one by one on a lightly floured baking sheet. I find that it is easiest to get the rolled dough into a tart tin by flipping the dough with the baking sheet. Mold the dough into tins with your fingers. Prebake the crusts for about 10-15 minutes or until they are golden brown and almost completely cooked. If you have a convection oven you should lower the heat in order to avoid burning of the crust.
Meanwhile prepare the filling. Melt the butter in a saucepan, add honey and vanilla and mix all the ingredients well. Add and mix one egg into the butter mixture after it has been cooled a little. Finally add the almond flour and mix until everything is fully incorporated. The filling at this point is fluid.
Take the tart crusts out of the oven. Place 3 plum slices into every pie and spoon the filling on top. At this point, lower the heat of the oven a bit, to 300F or 150C because you want the filling to congeal rather than bake. Put the tarts in the oven for about 20 minutes. Enjoy!
dailynutblogen.wordpress.com 