• Moy's Gluten Free Kitchen

Gluten Free and Vegan Boozy Plum Tart

This is one of those recipes where smell and taste is your ultimate guide. It's very easy to make substitutions for the filling (another fruit or berry) and for the crumb topping (any combination of flour, grains, seeds, nuts or as I did here leftovers). It's also a great way to recycle any baking mishaps. I used some donuts that just did not turn out right to make this crumb topping. Taste, adjust, bake and most importantly enjoy!



Gluten Free and Vegan Boozy Plum Tart


Ingredients

For the plum filling

300g plums (pitted and cubed)

2 tbsp GF flour

¼ cup brown sugar (more or less to taste)

¼ tsp ground cinnamon

2 tbsp rum

2 dashes of Angostura Bitters

pinch of salt to taste if needed

For the crumb layer

Leftovers e.g. cake, donuts, cookies*

¼ cup of whole almonds

1 tbs oil (or more)

sugar & salt to taste

water


*You can use an equivalent amount of flour, see the recipe for added info


Directions

Preheat oven to 350 F. Prepare an 8 x 8 baking tin

In a mixing bowl add the flour, half of the sugar and cinnamon to the diced plums. Stir to coat the plums

Add the rum and bitters and stir again to mix well. Taste and adjust sugar and salt if necessary (add even a bit more rum if you wish).

Scoop the plum mixture into the baking tin and spread evenly

For the crumb layer if you are using leftovers, pulse it to form a crumbly mixture. You can use an equivalent amount of flour, you will need more oil (or butter), salt and sugar to flavor the crumb topping

Chop or mince the almonds chunky or fine, whichever you prefer

In a mixing bowl, add the crumb mix to the almonds for a total of 1½ cups

Add the oil and mix well, the crumbs should hold loosely together if pressed, no need to form a dough. Because I use previously baked goods I needed very little oil to hold the mixture together you can add more if needed. The same with sugar and salt, add only as necessary.

Spoon the crumb mixture over the plums, press firmly to over and spread evenly. You can spritz the top with water to help hold the crumbs together

Bake for 30 – 40 mins, the plum sauce will bubble and the top will brown. If at the 30 minute mark my crumb topping has browned sufficiently, I will cover the baking tin with foil and continue to bake the tart for another 10 minutes

Remove from the oven, cool in the tin. Serve warm (my preference). Top with ice cream or whipped cream for an extra treat

Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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