10 months ago
Use any gluten-free flour mix that appeals to you, or experiment with your own using a combination of gluten-free flours from the bulk department. For the best results, be sure your butter or dairy-free butter substitute is very cold!
Makes 6 tarts
- 1 cup gluten-free flour mix* or whole-wheat flour
- 1/2 cup old-fashioned oats
- 1/2 cup raw walnuts
- 2 tablespoons unrefined cane sugar
- 1/8 teaspoon salt
- 3 tablespoons pastured butter or butter alternative, unsalted
- 4 California black plums
- 6 dried black figs, chopped small
- 1/2 cup raw macadamia nuts
- 6 tablespoons crème fraiche, vegan sour cream alternative, or dairy-free coconut ice cream
Preheat oven to 375 degrees F. Lightly oil six miniature tart tins (preferably tins with removable bottoms).
Combine flour, oats, walnuts, can juice and salt in a food processor and pulse to mix. With motor running, add butter, a few chunks at a time, and process until the mixture looks like coarse meal. Add 3 to 4 tablespoons of ice water, just enough to form a moist dough; dough should be soft but not sticky. If it seems too wet, add an additional 2 tablespoons flour, or as needed. Divide mixture into six balls of dough, about the size of a large golf ball, and press into tart pans.
Pit and chop plums (peeling is optional). Combine plums, figs and macadamia nuts in a food processor, and pulse to form a thick, sticky, paste-like mixture.
Divide filling between tart pans and bake for 15 to 20 minutes, until filling is bubbly. Remove from oven, and let cool on a rack. Carefully remove tarts from tins and arrange on a serving platter or individual plates. Top with crème fraiche, vegan sour cream or dairy-free coconut ice cream, and serve warm. Or refrigerate for several hours and serve chilled.
- 1004 calories
- 73g total fat
- 22g saturated fat
- 65mg cholesterol
- 181mg sodium
- 86g carbohydrate (15g dietary fiber, 49g sugar)
- 17g protein