Late summer is stone fruit season! Though another type of plum can be used, ideally this delicious tart uses prune plums, a smaller fruit with deep purple, almost-silver skin that maintains its gorgeous color and texture when baked. With a hint of cinnamon, almond, and date paste, you will think you’ve been transported to Italy.
For the filling:
1½-2 pounds prune plums, pitted and cut into ¼” slices (or any type of plum)
2 tablespoons orange juice, plus zest from one whole orange
¼ teaspoon cinnamon
¼ teaspoon almond extract
2 tablespoons date paste
¼ cup apricot spread (for glaze)
For the crust:
2 tablespoons flaxseed combined with 6 tablespoons water
1 cup spelt flour
1 cup almond flour (not almond meal)
3 tablespoons cashew butter
3 tablespoons date paste or syrup
Preheat oven to 375°F.
Make the Crust:
Make the Filling:
Assemble and Bake:
If you don’t have a tart pan with a removable bottom, this can easily be made into a free-formed rustic tart, known as a crostata or galette. Roll the dough out into 10” round (dough will look ragged, not to worry). Transfer to a baking sheet and chill while preparing the filling. Pile fruit on the dough circle, leaving a 1½” border. Gently fold the pastry edges over the fruit, pleating to hold the filling in. Bake as directed.