A ripe, sun-warmed, freshly picked plum is a beautiful thing and is up there as one of my favourite English fruits. No, make that one of my favourite fruits ever. Now, baked plums, teamed with almonds – hello Amaretto – are a match made in heaven, so I’ve created a gluten, dairy and refined sugar-free version of the classic plum frangipane tart.
By the way, any leftover baked plums are delish with Greek or coconut yogurt. That said, I usually use all of the 8 plums as I have suggested below, but that’s because I like this pudding more plummy and less fragipaney!
You will need a well-greased shallow cake tin that’s 20-22 cm in diameter. I use coconut oil to grease and also line the bottom of the tin with grease-proof paper.
Ingredients (serves 6-ish)
50g coconut oil
1 egg yolk
30g coconut sugar
120g rice flour
Lemon/orange zest – just a little grating
1 tsp ground cinnamon
2 Medjool dates (stoned) soaked in 100 ml water
1 tbsp Amaretto – optional
50g agave/maple syrup
50g coconut oil
50g ground almonds
Preheat the oven to 180 (fan)/200 (conventional)
- Start by soaking the pitted Medjool dates in boiling water. Leave to one side.
- Make the pastry by whizzing up the egg yolk, coconut sugar and softened coconut oil into a runny-ish paste. Add the flour gradually, ‘pulsing’ if using a food processor, otherwise just use a metal spoon to bring everything together.
- Press the dough into your well-greased, and lined, tin. Prick the dough evenly with a fork and cook for 5-8 minutes until firm but not yet turning golden.
- Blitz up the dates and their soaking water into a runny paste. Stir in the cinnamon powder and Amaretto if using.
Cut up the plums, place in a baking tray and pour over the date paste. Poach the plums for 10-20 minutes – depending on ripeness – until soft but not collapsing.
- Arrange the plums in the tart case, pouring any residual liquid over to keep everything nice and moist.
For the frangipane, beat the agave/maple syrup, coconut oil and egg together then stir in the ground almonds. Dollop over the plums; it doesn’t matter if you don’t cover them completely – it looks pretty to have some peeping through.
- Bake for about 30-35 mins at 150 (fan)/170 (conventional) until the frangipane has set and is nicely golden. Leave to cool in the tin for about 15 minutes before serving, or alternatively enjoy cold.