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.

Serves 8

Ingredients:

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:

1. Combine the flaxseed and water in a small bowl, stir, and let sit a few minutes.
2. In a large bowl, combine both flours. Add flaxseed mixture, cashew butter, and date paste or syrup, and mix until the ingredients come together to form a ball.
3. On a lightly floured surface, roll out the dough into a 10” circle about ⅛” thick.
4. Use an 8” tart pan with removable bottom. Drape the dough over the tart pan, cover the bottom, and gently work the dough up the sides of the pan. If dough breaks, don’t worry; you can easily patch any holes that form. This is important so your filling doesn’t leak. Refrigerate for 30 minutes.

Make the Filling:

1. In a large bowl combine sliced plums, orange juice, zest, cinnamon, almond extract, and date paste.

Assemble and Bake:

1. Arrange plum slices in the tart shell, overlapping in a rosette pattern. Pour all the juices from the bowl over the plums.
2. Bake tart for 60 minutes. If your crust is browning faster than the plums are cooking, cover tart loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened.
3. During the last 10 minutes glaze the tart with apricot glaze.
4. Let the tart cool to room temperature before serving.

Chef’s Note:

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.