This gluten-free plum and raspberry tart is our new favorite dessert recipe. It's made using an almond shortcrust pastry case that's not only super healthy and nutritious, but the honey adds a sweet flavor to it too. It tastes far too delicious to be good for you, but it really is. Serve with sea buckthorn powder.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

  • Combine 1/4 cup coconut oil, 1 egg, 1 tablespoon honey, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until well combined. Add 1 cup ground almonds and oats gradually to the mixture; pulse until well combined and a dough ball is formed.

  • Roll out dough to fit a 9-inch pie dish.

  • Bake in the preheated oven until edge of crust is golden, 10 to 15 minutes.

  • Place water, 1/3 cup honey, cinnamon, and 1 teaspoon vanilla extract in a saucepan; bring to a boil. Add plums; simmer over medium-low heat until softened, about 20 minutes.

  • Combine 1 cup ground almonds, 3 eggs, 1/2 cup coconut oil, and remaining honey in a blender; blend until smooth. Pour over pastry. Place plums and raspberries carefully on top.

  • Bake in the preheated oven until set, about 30 minutes.

Cook's Notes:

This tart can also be made into 4 mini individual tarts.

You can substitute honey with maple syrup.

Nutrition Facts

598.2 calories; protein 13g 26% DV; carbohydrates 49.8g 16% DV; fat 42.3g 65% DV; cholesterol 93mg 31% DV; sodium 38.8mg 2% DV. Full Nutrition