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

1. Preheat oven to 375 degrees F. Lightly oil six miniature tart tins (preferably tins with removable bottoms).
2. 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.
3. 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.
4. 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.