THE END OF SUMMER: Plum Pie Recipe
I grew up spending every summer swimming. This is obviously a very California affair, as pools in NYC are as rare as rent-controlled apartments. One thing I remember most about swimming, is the huge plum tree we had next to the pool. The thing grew more plums than we knew what to do with, but as the fruit-aholic I've always been, I made myself sick every day on my favorite tart fruit. In fact, I remember making myself sick on several different types of fruit beyond plums. Something I miss most about Los Angeles/non-urban living: bountiful fruit trees.
Luckily, the Union Square Greenmarket is like a generous neighbor with an endless supply of produce. I love the Greenmarket in the summer because it inspires me every single time. Squash blossoms, fresh chives, garlic scapes, etc. etc. I mean, I don't have to tell people to support their local Greenmarket anymore, right? It's a no brainer.
To recreate my childhood memories in a way that doesn't give me a stomach ache, I wanted to make another tart with my favorite almond meal crust. I have less plums available at my disposal, and no pool, but this dessert is my ode to summer which is now finally ending.
Now, I just can't wait for Fall...
SUMMER CITRUS PLUM TART
Gluten-free and Vegan
Cook time: 1 hour
Serves: 6-8
- 6-8 plums, washed and sliced thin
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon sorghum flour
- 2 tablespoons agave nectar
- 1/4 cup tapioca starch
- 1/2 cup almond meal
- 2 tablespoons soy-free earth balance, chilled and cubed
- 1/2 teaspoon vanilla extract
- 3 tablespoons sucanat
1. Whisk together almond meal and sucanat in a stand mixer. Slowly add cubed "butter" and vanilla until mixture starts holding together.
2. Press crust mixture into 9 inch greased tart pan. Bake for 20 minutes at 350 degrees.
3. While tart is cooking, slice plums and combine in medium mixing bowl with agave, starch, sorghum and lemon juice. Delicately mix, plums will get juicy!
4. Add filling to baked tart (you can arrange them any ol' way) and bake for another 15-20 minutes or until browned and bubbly.
5. Serve with a scoop of coconut bliss :).