Strawberry & Plum Tart
This fruity spring pudding is a great crowd-pleaser for all the family! It’s sure to entice even the fussiest of kids to enjoy more fruit.
SERVES 6
PREP TIME 10 MINUTES
COOKS TIME 20 MINUTES
DIFFICULTY MEDIUM
Ingredients
100g oats
100g pecans
75g ground almonds
75g wholemeal flour
1/2 tsp baking powder
3 tbsp coconut oil (or butter), melted
3 tbsp maple syrup (or honey)
1 tsp vanilla extract
300g strawberries
6 red plums
2 tbsp plum jam
4 tbsp water
2 160ml cans coconut cream
Method
1.
Preheat the oven to 180°C. Grease a 21cm round tin and line with baking parchment.
2.
Blend the oats, nuts, flour, and baking powder in a food processor. Pour into a mixing bowl, and add in the melted oil, maple syrup, and vanilla extract, mixing well to combine.
3.
Press the crumb mix into the greased baking tin, creating a crust all around the edge. Bake in the oven for 20 minutes, until lightly golden brown.
4.
Meanwhile, make the filling. Pop a saucepan on a low heat, and add two tablespoons of plum jam and four tablespoons of water. Bubble on a low heat for 10 minutes, until starting to reduce, stirring constantly.
5.
Chop most of the strawberries into small slices, and 4 of the plums into small cubes (skin removed), saving the rest for decoration.
6.
Add the chopped fruit to the saucepan along with the coconut cream (exclude the water from the tin), and stir for 6-8 minutes, allowing it to bubble gently without reducing.
7.
Pour the mixture into the centre of the baked crust, and leave to cool.
8.
Pop the tart in the fridge for at least 4 hours or overnight to set. When serving, slice up your remaining plums and strawberries and decorate! Sprinkle with desiccated coconut, if you wish. The tart will keep in the fridge for up to 3 days.
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